Chewy Oatmeal Raisin Cookies Recipe – Soft Centers, Golden Edges, Classic Flavor
Warm, chewy oatmeal raisin cookies bring comfort in every bite. The soft centers, plump raisins, and gentle spice make them a favorite for home bakers and families alike. This recipe focuses on balanced sweetness, proper moisture, and simple techniques that help you achieve bakery-style texture without complicated steps. Whether you are baking for snacks, lunchboxes, or gatherings, these cookies stay tender, flavorful, and satisfying from the first tray to the last crumb.
Tools Used in Making the Recipe
Having the right tools helps ensure consistent texture and even baking.
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and measuring spoons
- Hand mixer or stand mixer
- Rubber spatula
- Whisk
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Cooling rack
Ingredients List
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup raisins
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the rolled oats and stir until evenly combined. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed for about 2–3 minutes. The mixture should look light and fluffy. This step helps create a tender cookie texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 5: Mix the Dough
Gradually add the dry ingredients into the wet mixture. Mix on low speed until just combined. Avoid overmixing, as this can make the cookies dense.
Step 6: Fold in Raisins
Use a spatula to gently fold in the raisins until evenly distributed throughout the dough.
Step 7: Scoop and Shape
Scoop about 1½ tablespoons of dough for each cookie and place them onto the prepared baking sheets, leaving about 2 inches of space between each scoop.
Step 8: Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft. The cookies will continue to set as they cool.
Step 9: Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Nutrition Facts (Per 1 Cookie Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 22 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 120 mg |
Values are estimates and may vary depending on portion size and ingredient brands.
Helpful Tips
For the best chewy texture, always use brown sugar instead of only white sugar because it retains moisture. Do not overbake the cookies, as they firm up while cooling. If your kitchen is warm, chilling the dough for 20 minutes can help prevent excessive spreading. Using room-temperature eggs ensures smooth mixing and better structure. For plumper raisins, soak them in warm water for 10 minutes, then drain and pat dry before adding them to the dough.
Variations
You can customize these chewy oatmeal raisin cookies to match your taste preferences. Add chopped walnuts or pecans for extra crunch. Replace half of the raisins with dried cranberries for a slightly tangy twist. For warmer spice notes, add a pinch of nutmeg or allspice. If you prefer less sweetness, reduce the granulated sugar slightly without affecting texture. For dairy-free baking, substitute plant-based butter while keeping the same measurements.
How to Serve
Serve these cookies slightly warm with a glass of milk, tea, or coffee for a comforting snack. They also work well as a dessert after dinner or packed into lunchboxes for a sweet treat. For gatherings, arrange them on a platter alongside other homemade cookies to offer variety. You can even sandwich two cookies with a thin layer of cream cheese frosting for a special dessert option.
Storage Instructions
Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, place a small piece of bread in the container to help retain moisture. For longer storage, freeze baked cookies for up to 2 months in a freezer-safe bag. Cookie dough can also be frozen in pre-scooped portions and baked directly from frozen with a slightly longer baking time.
Frequently Asked Questions
Why are my oatmeal raisin cookies dry?
Dry cookies often result from overbaking or using too much flour. Measure flour using the spoon-and-level method and remove cookies from the oven while centers still look soft.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Rolled oats provide better structure and bite.
How do I make the cookies extra chewy?
Use more brown sugar than white sugar and slightly underbake the cookies. Proper creaming of butter and sugar also helps.
Can I reduce sugar in this recipe?
You can slightly reduce granulated sugar, but removing too much sugar may affect moisture and texture.
Can I double the recipe?
Yes, the recipe doubles easily. Ensure your mixing bowl is large enough and bake in batches.
Conclusion
These chewy oatmeal raisin cookies deliver soft centers, gentle spice, and wholesome oat texture with every bite. The straightforward method, reliable ingredients, and flexible variations make this recipe easy for beginners and dependable for experienced bakers. Whether enjoyed fresh from the oven or stored for later, these cookies stay flavorful, tender, and satisfying, making them a timeless homemade favorite for any occasion.
