The Girl Who Ate Everything

Chewy Oatmeal Raisin Cookie

Wed, 18 Apr 2018 278 Comments

The Best Chewy Oatmeal Raisin Cookie recipe – perfect texture, soft, full of oats, raisins, and nuts. This Chewy Oatmeal Raisin Cookie recipe will surely be your new tried and true oatmeal cookie recipe. It’s a good thick old-fashioned cookie with a little cinnamon and raisins.

Originally posted in 2010, this Chewy Oatmeal Raisin Cookie recipe has become a reader favorite.

CHEWY OATMEAL RAISIN COOKIE

 

HOW TO MAKE THE BEST CHEWY OATMEAL RAISIN COOKIE

• Make sure you are measuring your flour correctly. Don’t scoop your measuring cup directly into the four as this compacts the flour. Spoon the flour into the measuring cup.
• Melted butter gives the cookies their chewy texture.
• Do not overbake! Cookies will continue to bake as they cool on the baking sheet.
• Each cookie is 1/4 cup. It’s a big cookie and it’s delicious. If you want to make a smaller version, feel free. Just make sure to bake it for less time.

Other cookie recipes you might like:

My Big, Fat, Chewy, Chocolate Chip Cookies

Soft Chocolate Chip Cookies

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Print

Chewy Oatmeal Raisin Cookie

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Dessert

Servings: 24 cookies

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter , melted (1½ sticks)
• 1 cup packed brown sugar
• ½ cup white sugar
• 1 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• 1 egg
• 1 egg yolk
• 1 ½ cups old-fashioned oats
• 1 heaping cup raisins
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
2. Melt butter and let cool slightly.
3. Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
5. Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Recipe Notes

Source: The Girl Who Ate Everything

Make sure when you measure your flour that you do NOT pack it into the measuring cups. The proper way is to spoon the flour into your measuring cup. This can make the difference between a fluffy and chewy cookie.