Cookies & Bars
Oatmeal Raisin Cookies
Chewy oatmeal raisin cookies with warm cinnamon and plump raisins. Thick, hearty, and comforting — the ultimate cookie for oat lovers.
The Chewiest Oatmeal Raisin Cookies You Will Ever Bake
If you have written off oatmeal raisin cookies, you have never had a truly great one. These are thick, chewy, and loaded with warm cinnamon, a hint of nutmeg, and plump, juicy raisins throughout. The brown sugar gives them a rich molasses depth that keeps everyone reaching for just one more. I have been making these for my family for years, and they are always the first to disappear from the cookie jar.
Baker’s Tips
- Always use old-fashioned rolled oats, not instant or quick oats — they hold their shape and give the cookies that signature hearty, chewy bite.
- Soak your raisins in warm water for 10 minutes before adding them to the dough so they are juicy and plump instead of dried out and leathery.
- Pull the cookies from the oven when the edges are golden but the centers still look slightly underdone — they firm up perfectly as they cool.
- Store in an airtight container with a slice of bread for up to 5 days. The cookies absorb moisture from the bread and stay soft and chewy.
Variations
- Oatmeal Chocolate Chip: Swap the raisins for semi-sweet chocolate chips for the best of both worlds.
- Cranberry Orange: Replace raisins with dried cranberries and add 1 tablespoon of fresh orange zest for a tart, bright twist.
- Maple Pecan: Use 1/3 cup maple syrup instead of granulated sugar and fold in 1 cup of chopped toasted pecans instead of raisins.
If you love these, my peanut butter cookies are another simple, crowd-pleasing option.
Ingredients
Instructions
- 1
Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- 2
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy.
- 3
Mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Add to the butter mixture and stir on low speed until just combined — about 10 seconds.
- 4
Fold in oats and raisins
Using a rubber spatula or wooden spoon, fold in the rolled oats and raisins until evenly distributed throughout the dough. The dough will be thick and chunky.
- 5
Portion and bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop rounded tablespoons of dough about 2 inches apart. Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone.
- 6
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll continue to firm up as they cool.
Nutrition Information
Per serving (serves 30). Values are approximate.
| Calories | 175 calories |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 26g |
| Sugar | 15g |
| Protein | 3g |
| Sodium | 110mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and more cake-like. Rolled oats give these cookies their signature hearty, chewy texture. Steel-cut oats are too hard and won't work.
How do I plump raisins?
Soak raisins in warm water for 10 minutes, then drain well and pat dry with a paper towel. This gives you juicy, plump raisins instead of dried-out hard ones.
Can I substitute chocolate chips for raisins?
Absolutely! Dried cranberries, chocolate chips, chopped dried apricots, or a mix all work wonderfully in this recipe.
Reader Reviews
Based on 375 reviews
