Chewy Oatmeal Raisin Cookies
Chewy Oatmeal Raisin Cookies recipe – perfect texture, soft, full of oats, raisins, and nuts. This 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.
CHEWY OATMEAL RAISIN COOKIES
I’ve been searching for the perfect chewy oatmeal raisin cookie recipe but every one I tried was either too flat or too cakey. I wanted a really chewy cookie.
After trying probably four recipes I started thinking of my tried and true favorite chewy chocolate chip cookie and thinking about how perfectly chewy it was because of the melted butter in the dough.
So I started with the base of that dough and after several adjustments on raisins, cinnamon, and oatmeal I came up with this. This is a keeper!
HOW TO MAKE OATMEAL RAISIN COOKIES
- Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside.
- 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.
- Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. 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.
TIPS FOR THIS RECIPE
- 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.
- Use parchment paper. It makes your cookies turn out so much better!
- 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:
- Soft Chocolate Chip Cookies
- The Best Snickerdoodle
- Oatmeal Cream Pies
- Almond Cookies
- Monster Cookies
- No-Bake Cookies
- Peanut Butter Cup Cookies
- S’mores Cookies
- Soft Sugar Cookies
- Sprinkle Cookies
Chewy Oatmeal Raisin Cookies
Yield:
24 cookies
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
This Chewy Oatmeal Raisin Cookies 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.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted 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
- 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!
- Melt butter and let cool slightly.
- Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
- 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.
- Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. You can also do smaller balls just bake for less time. 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.
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.
Nutrition Information:
Yield: 24 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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I made this recipe almost as directed—no parchment, and a tad more walnuts as I was nearing the end of the bag. Nice texture and flavors, I will make them again.
Thanks Brandy!
I wanted so much to love this recipe. It had all the ingredients I love. The dough was easily formed into balls. I flattened somewhat to decrease the height on later batches.
I was however disappointed in the lack of moisture. These were a bit dry. Not certain how to create more moisture in this recipe.
It’s important to make sure to not pack the flour when measuring. Use a spoon to fill the measuring cup and level off.
When I find a recipe I want to try, I always read the comments and appreciate what others have experienced and will try to add what others might not/and my experience. I am in my 60’s, bake cookies weekly and Oatmeal Raisin are my favorite. I thought this recipe was delicious and will switch to this one. I too was a little surprised that it used 1/2 of the oatmeal I was used to using…but it works. I used a one and 1/2 inch scoop, cooked them for 12 minutes, took them out of the oven, used my spatula to gently flatten them a little on the pan, and continued to let them cool about 4 minutes in total. I got about 46 cookies. (3 doz + 10).
They were not dry and I had no trouble with them staying together. Family woofed them down, and let me say for a 10 year old grandson with autism and VERY selective, that means a lot to me. Thank you for posting. HTH.
AWw thanks Nancy!
I have been making oatmeal cookies for years and this recipe is now my #1 oatmeal cookie recipe! I used salted butter (that’s all I had) and they were fine. For variety I will sub cranberries and walnuts. I also use a 1 1/2 tbs scoop for smaller cookies. Soooo good. I don’t know if they will get dry because once baked they disappear quickly.
So happy to hear that.
I am not an experienced or talented baker and have had many failures. However, these cookies are delicious and always turn out great. I follow the recipe exactly (I use golden raisins and chopped pecans) and chill the dough in the fridge for an hour in the mixing bowl before I make the cookies. They have become a family favorite. After the cookies have cooled, I wrap 3-4 at a time in plastic wrap and put the packets in a freezer bag in the freezer to enjoy later, a few cookies at a time.. Defrost at room temp for about an hour or overnight. Don’t know how long they’ll last in the freezer because we always finish them within a couple of weeks.
Thank you!
This is our all time favorite oatmeal raisin cookie recipe. Chewy and soft with slightly crisp edges. They are perfection.
We make the recipe as is usually, but will make them as oatmeal craisin cookies for the holidays. Just substitute dried cranberries instead of raisins, add finely chopped orange zest (about 1/2 Tbsp) and a small pinch of nutmeg (less than 1/8 tsp). Delicious!
So glad you like them!
The last cookies just finished and FINALLY an oatmeal cookie that does NOT spread!!! Used half light half dark brown sugar (hubs bought dark by mistake so am using it up in cookies that DONT require a lot of brown sugar). Used golden raisins rather than regular-less bitter IMO AND pressed the dough as recommended in another review then dipped in golden sprinkles to dress up the appearance. They SPARKLE and are delicious.
Yay!! So happy!
Really my fave recipe for this cookie. Can it be frozen and thawed for later?
Yes of course!
These cookies are delicious! Can I make them and freeze them for later?
I didn’t melt the butter all the way and did a heaping soon of vanilla plus a teensy bit more cinnamon. Hubby says they were my best cookies to date and he LOVED how chock full of raisins they were.
Happy to hear that!
I’m wondering if these cookies can be baked in advance and frozen?
Yes!
My 1st attempt at making oatmeal raisin cookies. While i don’t consider these to be a Christmas cookie, i made them because they are my daughter’s favorite and she won’t be able to come home from college. I rolled mine into golf ball size balls then slightly flattened. baked for approx. 10 minutes.. came out nice. I will use this recipe if she requests them again.
So happy you liked them!
Making these cookies was a huge mistake. I want to eat them ALL in one sitting! LOL! Absolutely delicious! I used baking spice instead of just cinnamon, and I added a cup of chocolate chips! My husband and daughter LOVED them’
So happy you liked them!
Haven’t tried it yet, but why the reduction in oats to flour ratio compared to most other recipes? What does it do for the cookies taste or texture?
I made them over the weekend. My new favorites. I have been using the Cook’s Illustrated recipe for a while and really thought they overdid it trying to be the “ultimate” cookie. Really overpowering. These are great. Enough oats but not so much to dry my mouth out, no vegetable oil, lots of raisins and cinnamon, and the perfect soft chewy texture.
Just made these. They are awesome!@
Thank you!
I just made a batch and I think they are the best oatmeal cookie I’ve ever made. I put dried cranberries in them instead of raisins and I put it walnuts. I only have a toaster oven but it cooked them great. Ninerlaw
Good to hear!
The best I ever had
Best oatmeal raisin cookie recipe ever! Try it your mouth will love you for it. I’m making a second batch today.
Thank you!
OMG… these are amazing!!! I did 1/2 batch ( smaller cookie) as is and added chocolate chips to the second. What a great recipe! Thank you!!
You’re welcome!
Am going to try recipe and wonder if I can use quick oats instead of old fashioned?
Quick oats yields a thicker cookie. If you want it chewy use old fashioned.
The cookies came out PERFECT!!! Can’t wait to try another recipe : ). Hope there’s a chocolate chip cookie one to use. Thank you so much.
So happy to hear that!
Hi,
Would it still work if I just use 1 cup brown sugar and not the white at all?
Yes! It would work.
Great receipe. My whole family enjoyed it.
Any idea if it will work with whole wheat flour
Haven’t tried it but seems like it should work.
I am a cottage foods baker and this is my go to oatmeal cookie. They are absolutely perfect. Thank you.
I am not a cookie fan but if I had to choose one or would be chewy oatmeal raisin so for the first time in my life I baked cookies. They are fabulous but I have to ask – how many calories in a batch? Not that I won’t still make them!
I’ll have to calculate it.
WOW. Just wow. The comment here that these are the best cookie she ever had sounded a little exaggerated when I read it but seriously, they really and truly are THE best oatmeal cookie I’ve ever had no less made myself! Thank you so much for this recipe.
Aww thanks!
I have tried every single cookie recipe known to man and always feel like they leave something to be desired – either flat or thin or too fluffy but not just right. This recipe has 100% exceeded my expectations and I feel like this recipe is literally the best cookie I have ever had. Just the right consistency and texture that I want in a cookie – holds its shape well but isn’t like eating cake. Perfectly chewy and absolutely deliciously flavorful. I substituted chocolate chips instead of raisins and chilled the dough after I scooped it but before baking them. Thank you for this recipe!!!!! I will never use another. My search for the perfect cookie recipe is finally over and I’m so thankful to you for that!
That makes me happy!