The Best Soft & Chewy Oatmeal Raisin Cookies (With a Chocolate Chip Twist)

If you’ve ever stayed at Watergrasshill Bed & Breakfast in New Paltz, NY, you might have caught the smell of something sweet coming from the kitchen. These soft and chewy oatmeal raisin cookies are one of my go-to treats for guests — perfectly cozy, full of texture, and just the right balance of cinnamon and sweetness.

The recipe comes from one of my longtime favorites, Sally’s Baking Addiction. I’ve been using Sally’s recipes for years, and they always turn out beautifully. This one is no exception — though I do make one small (and very delicious) tweak: I add a handful of chocolate chips. The result? The best oatmeal cookie recipe — soft, chewy, and just a little indulgent.

Why You’ll Love These Oatmeal Raisin Cookies

• Soft and chewy texture: Thanks to the perfect ratio of oats, butter, and brown sugar.

• Warm, cozy flavor: Cinnamon and vanilla make them smell incredible while baking.

• Customizable: Add chocolate chips, nuts, or leave them classic.

• Easy to make: No fancy equipment, just a little chill time for the dough.

  
  

Whether you’re baking for guests, packing them for a fall picnic, or recreating a taste of your stay here at the B&B, these cookies never disappoint.

Soft & Chewy Oatmeal Raisin Cookies Recipe

(Adapted from Sally’s Baking Addiction)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup packed light or dark brown sugar

• 1/4 cup granulated sugar

• 2 large eggs (at room temperature)

• 2 teaspoons pure vanilla extract

• 1 Tablespoon molasses

• 1 2/3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 ½ teaspoons cinnamon

• ½ teaspoon salt

• 3 cups old-fashioned rolled oats

• 1 cup raisins

• Optional: ½–¾ cup semisweet chocolate chips

Instructions

1. In a large bowl or mixer, cream the butter and sugars together until smooth and fluffy. (about 2 minutes)

2. Add eggs and vanilla and molasses; mix well. (about 1 minute)

3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix until just combined.

4. Stir in oats, raisins, and chocolate chips until combined. (Do not overmix)

5. Cover dough and chill for at least 30 minutes (this makes it easier to scoop and less likely to spread while baking).

6. Preheat oven to 350°F and line baking sheets with parchment.

7. Scoop dough (about 2 tablespoons each) onto sheets, spaced a few inches apart.

8. Bake 12-14 minutes, until edges are golden and centers are soft. (The center will look slightly under-baked)

9. Let cool slightly before transferring to a rack.

These oatmeal raisin cookies with chocolate chips come out soft, chewy, and perfectly comforting every time.

If you bake them at home, let me know how they turn out — or stop by Watergrasshill B&B for a visit and enjoy a sweet afternoon treat.