Chewy Oatmeal Raisin Cookie
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
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 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.
If you love this Chewy Oatmeal Raisin Cookie, you’ll love these cookies:
My Big, Fat, Chewy, Chocolate Chip Cookies
Chewy Oatmeal Raisin Cookie
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. 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.
You are right!!! This cookie recipe is indeed a keeper. My mouth is happy!!!😁
Thank you!
Barb
Best oatmeal cookie! Definitely a winner!!
Will it affect the result if I leave out both the raisins and nuts? I am looking for a great Oatmeal Cookie recipe for my picky eater son who likes them plain.
This is my new go-to oatmeal cookie recipe! The cookies were thick and stayed chewy for a week– absolutely delicious. I couldn’t help myself from adding chocolate chips and Bits-O-Brickle toffee pieces, but otherwise stayed true to recipe. Highly recommend!
The cookies are good. But are they supposed to spread out?? Mine did not come out big & I went straight by the recipe. They stayed more in a mound & had to cook longer to get the center done.
I’m on my third batch of these cookies, and have likely never written a review for any recipe before. I have to say these are the best oatmeal cookies ever. I dont know if its the extra egg yolk or what, but they come out great every time and the taste is great. Good job on this recipe for sure!
This is a perfect recipe! My mom made these for me all the time as a kid. But back then though, for me, oatmeal raisin cookies < chocolate chip cookies. Now I love them unconditionally! The added walnuts are a touch my mom used too!
I used to think I had the best oatmeal cookie recipe until I tried this one! Consistently awesome and deliscous –
So glad you liked it!
I substituted carb free flour and had sort of bad results. The cookies did not “spread out” when they baked. They were still balls when I took them out. I’m thinking I need to add an egg or more butter maybe as I seem to remember something about this flour needing more.
They taste ok though.
Carb free flour is definitely the culprit. Sorry I’m not sure that sub will work without adjustments.
We love these cookies!! I like to add some cinnamon chips and craisins (dried cranberries), too!!
Delicious additions!
Go ahead and weigh your flour for perfect results. One cup equals 4.5 oz.
Great tip Andre!
I’ve been using this recipe for years.. it’s amazing. I use a little extra flour though or they are too flat, but these are the best. But I also soak my raisins in warm water and vanilla for a while.. plumps them up and makes the cookies even better!!
Great tips. Thanks!
Ever tried soaking the raisins in wine or rum in place of your warm water? Really tasty
These are amazing cookies! We dont eat nuts so I put a cup of coconut in them. Best cookies ever!!!
Coconut would be great in these.
Can I make these ahead and freeze the dough?
Yes, totally!
Can the dough be made ahead and kept in the fridge?
Love these cookies, but does anyone else only get 13 cookies? I’ve made this recipe so many times and each time I get 13 2oz cookies, using the 2oz scoop. Just wondering!
That’s strange. Shoot!
Good recipe, though a little sweet for me. I cut the brown sugar in half and soaked the raisins in a mixture of lemon juice and boiling water for about 5 minutes.
Glad you like it. Yes, I have a sweet tooth.
I just made these tonight and they are amazing – the best Oatmeal Raisin cookie I’ve ever made. Most recipes I’ve used, the cookies turn out flat. These stayed thick, crisp outside and chewy middle. I subbed chocolate covered raisins for the raisins – to die for! Thanks for sharing this fantastic recipe.
You’re welcome!
I made these cookies, and there are great so i call these my family favorite oatmeal cookies
They really are great!
I just made these and they turned out perfectly. Thanks for the recipe!
You’re welcome!
I was looking for chewy oatmeal cookies, because most that I’ve tried just don’t get the chewy texture. I specifically looked for one of your recipes cause you’ve never been wrong before. These sure lived up to their name! I admit, I wasn’t sure about the tablespoon of vanilla, don’t think I’ve ever used so much in one recipe besides ice cream but I’m glad I followed your instructions! Delicious! Thank you for sharing!
So glad you loved them!
I tried the recipe nut instead of raisins, i substituted dried cranberries. Cookies came out very good. Thanks for sharing the recipe
you’re welcome!
Tried baking it, it’s true! It’s the best!
Doubted at first that it’s under baked, but it turned out perfectly soft and chewy!
Awesome! So glad you loved it!
YAYYYY!
Absolutely delicious! My husband said these were the best oatmeal raisin cookies that I’ve made. Thanks for the great recipe!
Ooh so happy to hear that!
I’ve been trying every oatmeal cookie recipe I can find that will bake correctly on my mountain.
This recipe came out perfect the very first time. Perfect texture and yummy taste. They ate them up! Thank you
Yay!! I love hearing that.