Chewy Oatmeal Raisin Cookies
About This Chewy Oatmeal Raisin Cookies
Oatmeal raisin cookies are a timeless classic that divides cookie lovers into passionate camps - you either love them or you are team chocolate chip all the way. For those who love them, these cookies represent comfort, nostalgia, and that perfect balance of chewy texture, warm cinnamon spice, and sweet bursts of raisins throughout.
What Makes This Chewy Oatmeal Raisin Cookies Special
This recipe creates the perfect oatmeal raisin cookie with crispy edges and a soft, chewy center that stays tender for days. The combination of oats and raisins makes these cookies feel almost wholesome, though they are decidedly a treat rather than health food. What sets great oatmeal raisin cookies apart is using old-fashioned rolled oats rather than quick oats for better texture, plumping the raisins in hot water before adding them to prevent them from becoming hard and chewy during baking, and using both brown and white sugar for complex flavor and perfect texture.
Key Techniques for Success
The brown sugar adds moisture and that characteristic molasses flavor, while white sugar provides structure and helps create those desirable crispy edges. These cookies are perfect for lunch boxes, after-school snacks, or enjoying with a cup of tea or coffee.
Perfect for Every Occasion
They also freeze beautifully, both as dough for baking fresh cookies on demand, or as baked cookies for quick treats.
Ingredients
- 240g (3 cups) Old-fashioned rolled oats
- 190g (1½ cups) All-purpose flour
- 170g (¾ cup) Unsalted butter, softened
- 200g (1 cup) Brown sugar, packed
- 100g (½ cup) Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Salt
- 180g (1 cup) Raisins
Quick Info
- Total Time:
- 27 min
- Difficulty:
- Easy
- Servings:
- 30
Instructions
- 1
Place raisins in a bowl and cover with hot water. Let sit 10 minutes to plump, then drain well and pat dry with paper towels.
- 2
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 3
In a large bowl, cream butter and both sugars until light and fluffy, about 3-4 minutes.
- 4
Beat in eggs one at a time, then add vanilla extract.
- 5
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- 6
Mix dry ingredients into wet ingredients until just combined.
- 7
Stir in oats and plumped raisins until evenly distributed throughout the dough.
- 8
Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- 9
Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- 10
Let cool on baking sheet for 5 minutes before transferring to a wire rack. Cookies will firm up as they cool.
Pro Tips
- •Plump raisins in hot water to prevent them from drying out during baking
- •Use old-fashioned oats, not quick oats, for best texture
- •Do not overbake - remove when centers look slightly underdone
- •Cookies will be soft when hot but firm up as they cool
- •Store in airtight container for up to 5 days
- •Freeze dough balls for fresh-baked cookies anytime
Variations
Add chocolate chips along with raisins. Use dried cranberries instead of raisins. Add chopped walnuts or pecans for crunch. Stir in shredded coconut. Use butterscotch chips for oatmeal scotchies.
