There’s something truly magical about the first bite of Chewy Oatmeal Raisin Cookies: nostalgic, homey, and addictive in the best way. These cookies are the perfect balance of hearty oats, juicy raisins, and a soft, thick chewiness loaded with cinnamon and brown sugar flavor. With every batch, you’ll capture the warm comfort of a bakery-style treat straight from your own oven, making this recipe an absolute staple for cookie lovers everywhere.
Ingredients You’ll Need
Simple, classic ingredients are the secret to irresistibly chewy oatmeal raisin cookies, and each one plays a key role in crafting their iconic flavor and chewy texture. Here’s a closer look at what you’ll need and why these pantry staples matter.
- Unsalted butter (1 cup, softened): Gives the cookies richness and helps them become wonderfully tender and chewy.
- Packed brown sugar (1 cup): Adds moisture, deep flavor, and enhances the cookies’ signature chewiness.
- Granulated sugar (1/2 cup): Balances the sweetness and gives a light crisp on the edges.
- Large eggs (2): Bind the dough together and make the cookies tender and fluffy in the center.
- Vanilla extract (1 teaspoon): Infuses the cookies with a faint, irresistible perfume.
- All-purpose flour (1 1/2 cups): The foundation that keeps the cookies soft but not cakey.
- Baking soda (1 teaspoon): Ensures they rise just enough for a pillowy bite.
- Ground cinnamon (1 1/2 teaspoons): Adds warmth and depth that pairs perfectly with oats and raisins.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Old-fashioned rolled oats (3 cups): Key for hearty chew and that classic, wholesome texture.
- Raisins (1 cup): Brings pockets of juicy sweetness in every bite—try soaking them first for extra plumpness!
How to Make Chewy Oatmeal Raisin Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C), an ideal temperature to guarantee slightly crisped edges and perfectly chewy centers. Line your baking sheets with parchment paper to prevent sticking and make for easy, breezy cleanup later on.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and pale. This step introduces air for lift, giving the Chewy Oatmeal Raisin Cookies their soft texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition to keep everything creamy and smooth. Pour in the vanilla and give it another good mix, infusing everything with that signature cozy aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, ground cinnamon, and salt. This ensures the leavening and spices distribute evenly throughout the dough, so every cookie tastes just right.
Step 5: Mix Wet and Dry Ingredients
Gradually incorporate the dry ingredients into the creamed butter mixture. Mix until everything is just combined—don’t overdo it, or you’ll lose that lovely chewiness!
Step 6: Stir In Oats and Raisins
Now comes the hearty goodness: stir in your rolled oats and raisins by hand. The oats bring classic texture, while those sweet, plump raisins ensure that every bite of Chewy Oatmeal Raisin Cookies remains moist and tender.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, until the edges are golden brown but the centers are still soft-set. This is key to creating that dreamy chewy center.
Step 8: Cool and Enjoy
Let the cookies set on the baking sheet for 5 minutes so they finish setting and hold together beautifully. Move them to a wire rack to cool completely—if you can wait that long! The aroma alone will have you sneaking a warm cookie or two straight from the tray.
How to Serve Chewy Oatmeal Raisin Cookies
Garnishes
Add a dusting of powdered sugar, a drizzle of vanilla glaze, or a simple sprinkle of flaky sea salt on top to elevate your chewy oatmeal raisin cookies and make them look bakery-worthy every time.
Side Dishes
These cookies are delightful alongside a glass of cold milk, your favorite hot coffee, or served up with a scoop of vanilla ice cream for a homemade dessert that rivals any café treat.
Creative Ways to Present
Stack them in cellophane bags for gifting, sandwich two cookies with cream cheese frosting for a playful twist, or arrange them with fresh fruit on a serving platter for festive gatherings—there are endless ways to make your chewy oatmeal raisin cookies the life of any party.
Make Ahead and Storage
Storing Leftovers
Keep your chewy oatmeal raisin cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and satisfying for up to a week—perfect for lunch boxes and after-dinner snacks alike.
Freezing
To keep cookies on hand for longer, freeze the baked cookies or even the raw dough balls. Place them in a single layer to freeze, then transfer to a zip-top freezer bag for up to three months. Just thaw at room temperature or bake dough straight from the freezer for freshly baked goodness anytime cravings strike.
Reheating
Want to revive that “fresh from the oven” magic? Pop a cookie in the microwave for about 10 seconds or warm a batch in the oven at 300°F for a few minutes. The centers will get gooey again and the aroma will fill your kitchen all over.
FAQs
How can I make my oatmeal raisin cookies even chewier?
For cookies with maximum chew, try soaking the raisins in warm water before baking, be careful not to overbake, and always measure flour with a light hand. Brown sugar and melted butter also help create an extra moist crumb in chewy oatmeal raisin cookies.
Can I substitute other dried fruit or nuts in this recipe?
Absolutely! Swap in dried cranberries, chopped dates, or cherries for a different twist, or add chopped walnuts or pecans for extra crunch and flavor. Just keep total add-ins around 1.5 cups so the dough holds together beautifully.
What’s the best way to keep my cookies fresh?
Store your cookies in a tightly sealed container at room temperature, separating layers with parchment paper. This preserves their soft texture and delicious flavor for days, making them as inviting on day three as they are fresh from the oven.
Why do my oatmeal raisin cookies spread too much or not enough?
If your cookies are spreading too much, the butter may be overly soft or you might need a touch more flour. If they’re too thick, chill the dough before baking and make sure not to add excess flour. Each adjustment brings you closer to your cookie ideal.
Can I make these chewy oatmeal raisin cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The rest of the recipe works beautifully with these swaps, so everyone can enjoy a chewy batch.
Final Thoughts
It’s hard to resist the warm nostalgia baked into every batch of chewy oatmeal raisin cookies. Whether you’re making them for a cozy family treat or to share at your next get-together, these cookies promise comfort and joy in every delicious bite. Go ahead—gather your ingredients and let the sweet, cinnamon-scented magic begin!
Print
Chewy Oatmeal Raisin Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Chewy Oatmeal Raisin Cookies are a classic favorite with a perfect blend of oats, raisins, and warm cinnamon flavor. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: Cream together butter and sugars until fluffy. Add eggs one at a time, then vanilla.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking soda, cinnamon, and salt. Gradually add to wet mixture.
- Stir in Oats and Raisins: Mix in oats and raisins until combined.
- Bake: Drop dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool and Enjoy: Let cookies cool on the sheet before transferring to a wire rack.
Notes
- Soak raisins in warm water for 10 minutes for plumpness.
- Enhance with walnuts or nutmeg for extra flavor.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
