Soft Batch Oatmeal Raisin Cookies

"My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this."
photo by Cnd-Tom photo by Cnd-Tom
photo by Cnd-Tom
photo by Mandi Goodman photo by Mandi Goodman
Ready In:
60 cookies




  • Preheat oven to 375 degrees.
  • Mix butter, sugar, brown sugar and eggs until creamy.
  • Add the remaining ingredients and blend well.
  • Bake until lightly browned.

Questions & Replies

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  1. Allie
    My husband is an avid oatmeal cookie fan. I have tried many recipes over the past 40 years of marriage and although he ate most of them - he commented highly on this one. It is very good. I made a double batch and instead of adding 2 pkgs of vanilla instant pudding, I used one vanilla and one butterscotch. It gave it more of a maple flavoring. VERY GOOD!
  2. Leonard Cohen
    Tom, my man - I have several things to say: (1) Your recipe has some shortcomings - (a) you don't say how long to bake them (b) you don't say how thick they should be (c) you don't list a gas oven temperature (2) You must have been making some TINY cookies to get 60 of them out of these ingredients! (3) They were overlapping one another when they were done - you should state how far apart they should be while in the oven. I was not aware that they would expand. Despite all of that, and with some pure guesswork on my part, they tasted wonderful. I would have given you 5 stars, but you made me do too much thinking and guessing, so I kept a couple of the stars for myself!
  3. teresa
    Very good recipe this is the first time I have ever made oatmeal rasin cookies and everyone loved them they continued to stay soft and chewy my sister loves oatmeal rasin cookies and she said this was the best that she ever tasted.....thanks
  4. Tom C.
    Very good cookies....Didn't last long...
  5. Ladybug II
    Great recipe.. I made this recipe along with the soft batch chocolate chip recipe.. Both are wonderful.. They are very esay to make and do not call for any special ingredients.


  1. peggypm
    I added a teaspoon of cinnamon and vanilla. Those were the best cookies. I happened to be taking some to a neighbor then my husband brought them all out...the neighbors devoured them. So So good. Thank for my new calories!
  2. Jean Moriah
    I love these cookies. I use dried cranberries or dried cherries instead of raisins. Sometimes I even add white chocolate chips. What a special treat. My family loves them
  3. Cnd-Tom
    What a unique cookie. Substituted vanilla pudding with butterscotch pudding. Used a small scoop and did not flatten on the pan. They came out with a thin crunchy surface almost like a meringue yet so soft on the inside. Great midnight epicurean delight with cold milk! Thanks for sharing! sorry I forgot the stars! 5 plus thanks Tom
  4. Deal or No Deal
    These were good! I used margarine instead of butter and they still turned out moist, soft, and delicious. I used one package of instant vanilla pudding and one of butterscotch - they were great!
  5. katii
    These were pretty good cookies, despite the somewhat vague diretions. The pudding flavour really came through and they stayed soft and moist for two days. I used chocolate chips instead of raisins - yum. Thanks for posting.


I enjoy cooking and have done so for the past 30 years. I worked in several food service areas before moving on to a non-cooking job. Cooking has become a hobby of mine and one I enjoy very much. I enjoy creating new recipes. I have several very good recipes from my grandmother, who by the way has taught me everythig I know about cooking. I have many recipes that I have collected over the years. I will try to post as many of them as I can over the course of time. Please view them.
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