My Chewy Oatmeal Raisin Cookie recipe is the real MVP! These cookies are chewy, and popping with raisins. I whip up a batch with just a few minutes of prep and simple ingredients. Plus I had just a little spice to make them different from other versions you might see. I tested them until I achieved that perfect soft texture that makes them so special. Get into it.
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How to Make Chewy Oatmeal Raisin Cookies
Mixing the Cookie Dough
- Combine the butter and both sugars in a medium bowl and beat on medium-high speed until light and fluffy. This will take about five minutes.
- Add the eggs one at a time and mix completely after adding each one.
- Add the flour to the bowl.
- Add the oatmeal on top of the flour.
- Add the cinnamon, baking soda, salt, vanilla extract, and raisins.
- Mix on low speed until the ingredients are mixed together.
Baking the Cookies
- Scoop the oatmeal cookie dough onto a parchment-lined cookie sheet using a standard-sized cookie scoop or rounded tablespoon. Chill the dough in the refrigerator for 30-45 minutes.
- Bake in a preheated oven for 8-10 minutes until the cookies are golden and set.
Cooling the Cookies
- Remove your oatmeal raisin cookies from the oven and cool for 3-5 minutes. Then once they’re slightly set transfer them to a rack to finish cooling.
Chewy Oatmeal Raisin Cookies Recipe
For those who love classics, these Chewy Oatmeal Raisin Cookies are the best! Packed with oats, raisins and flavor they will be a new favorite recipe!
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Servings: 48 cookies
Equipment
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups old fashioned oats
- 1 cup raisins
Instructions
- Mix your butter and both sugars on medium high speed in the bowl of your mixer until light and fluffy for about 5 minutes.
- Add eggs one at a time and mix until incorporated
- Slow your mixer down to the lowest speed and add in flour, cinnamon, baking soda, salt, oats and raisins and finally vanilla extract and mix until it just comes together
- Scoop oatmeal cookie dough using a 1.5 tbsp scoop onto a parchment lined cookie sheet using a standard sized cookie scoop or rounded tablespoon. Chill the dough in the refrigerator for 30-45 minutes.
- Start by preheating your oven to 350 degrees.
- Bake for 8-10 minutes until golden and set.
- Remove from oven and cool for 3-5 minutes or until set before removing.
Notes
How to Store & Reheat Chewy Oatmeal Raisin Cookies
Store your cookies in an airtight container at room temperature. I prefer to place them in a place in the kitchen that isn’t too warm such as a pantry or cabinet.How long will chewy oatmeal raisin cookies last?
They will last up to one week when stored properly at room temperature.Can I freeze oatmeal raisin chewy cookies?
Yes, you can. Baked cookies freeze well as long as they are in a well-sealed container. Store them for up to three months. You can also freeze unbaked cookie dough balls for up to three months. Scoop them out on a lined baking sheet and freeze until solid. Then transfer them to the container. When you’re ready to bake cookies, pull out the frozen cookie dough balls and bake in the oven. You can cook them straight from frozen, just add a minute.Ingredients Notes
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- Sugar: This recipe uses mostly brown sugar for its rich, molasses flavor and additional moisture which makes a softer cookie
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- Baking soda: Check the expiration dates on this.
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- Old-fashioned oats: For more texture make sure you’re using old-fashioned oats and not quick oats.
- Old-fashioned oats: For more texture make sure you’re using old-fashioned oats and not quick oats.
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 52mg | Fiber: 1g | Sugar: 6g | Vitamin A: 129IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg
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Recipe Tips
- Room Temperature Ingredients. This is the key to making sure your cookie dough mixes up perfectly.
- Chill the Cookie Dough. Letting them chill in the fridge for 30-45 minutes keeps the cookies from spreading out so much on the baking pan.
- Use a Cookie Scoop. Or at least a measuring spoon so that your cookies are all the same size. They will not only look better but they will also cook more evenly.
- Let the Cookies Cool on the Pan. Just a bit as they will be soft when you remove them from the oven. This gives them a little more time to set before you move them.
Recipe Help
Should I soak my raisins for cookies?
I don’t usually soak raisins. But soaking does rehydrate them making them a bit plumper and softer in your cookies. It usually takes about 10 minutes in hot water for them to soften. Just be sure if you decide to soak them that you dry them very well before mixing them into the cookie dough.
More Cookie Recipes
- Turtle Cookie Recipe
- Walnut Chocolate Chip Cookies
- Mrs. Field’s Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Sugar Cookies
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You specified old fashion oatmeal. Will 1 min, do? If so changes to be made, please.
Quick oats won’t work well in this recipe as the are already par-cooked and give the cookies a weird texture. I would stick with old fashioned oats here.
This cookie recipe was awesome. I actually used jumbo raisins then added some coconut and black walnuts by request. Needless to say they didn’t last long may have to double next time.
Ooo yum!!
I want to say first, that any time i make ANYTHING, i check yohr page first for a recipe. I have made so many delicious dinners and desserts with your recipes, so thank you for being perrrfect!!! I just made this dough and it seems very wet. Is it necessary to chill the entire trays woth scooped dough in the fridge, or can i chill the dough for an hour or two? My fridge is small and baking sheets dont fit! Thank you!!
You can chill the dough as one unit in the fridge, just be mindful that scooping the dough after chilling does give it time to get warm again so if it takes too long then it might get warm and spread more than they should.
The BEST oatmeal cookie!
Thank you so much!
There are handy charts that give the standard scoop numbers and the amount of dough each holds. I would attach an image but can’t with this comment box because no photo option. I know many home bakers might not care for bakery level precision, but I am the exception.
Can you tell me which size was made with these directions so I can use the correct cookie scoop from my set to ensure cookies bake correctly within time you used? I always weigh in grams when baking
#70 – .914 T / 16g
#60 – 1.07 T / 16g
#50 – 1.28 T / 23g
#40 – 1.6 T / 30g
#30 – 2.13T / 40g
#24 – 2.67 T / 50g
Can’t wait to make these! Believe it or not my dentist requested I bake oatmeal cookies with raisins for her to bring on my next visit. Maybe I spoiled her because I brought brownies made with Valrhona chopped chocolate included for my first visit, lol!
Thanks for any help you can give.
Hi Annie, I would use #60 for this recipe. That’s so nice of you to bring your dentist a treat! I hope they enjoy the cookies!
Great recipe. I added walnuts to mine. The best oatmeal cookies I’ve ever made. Thanks!
Love how easy these oatmeal raisin cookies are! And the flavor, and texture, just fabulous .
These cookies seem so chewy and tasty. Looks like a perfect sweet treat that everyone will enjoy!
These oatmeal cookies were perfectly chewy and oh-so-delicious. Definitely adding this one to our recipe box.
These were probably the best oatmeal raisin cookies I have ever had. Even better than ones I have gotten at a bakery! Thanks for the recipe share!