Chewy Oatmeal Raisin Cookie
The Best Chewy Oatmeal Raisin Cookie 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 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:
- 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 Cookie
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.
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
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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!
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Melt butter and let cool slightly.
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Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
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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.
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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.
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.
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!