If you are craving a treat that perfectly balances soft chewiness with a touch of warm spice, you have found your new favorite in this Chewy Oatmeal Raisin Cookies Recipe. These cookies are the ultimate comfort food, filled with wholesome oats and juicy raisins, and baked to golden perfection. Each bite delivers a tender crumb with just the right amount of chew to satisfy your sweet tooth and keep you coming back for more.
Ingredients You’ll Need
The magic of these chewy oatmeal raisin cookies comes from simple, classic ingredients that each play a vital role. From the richness of butter to the sweetness of brown sugar and the fragrant whisper of cinnamon, every element contributes to the cookie’s perfect texture, flavor, and delightful aroma.
- 1 cup (2 sticks) unsalted butter, softened: Provides creamy richness and moisture for chewy texture.
- 1 cup brown sugar, packed: Adds deep caramel flavor and helps keep the cookies soft.
- 1/2 cup granulated sugar: Balances sweetness and aids in light crispiness around the edges.
- 2 large eggs: Binds ingredients and adds tenderness.
- 1 tablespoon vanilla extract: Enhances overall flavor with warm, sweet notes.
- 1 1/2 cups all-purpose flour: Provides structure to the dough.
- 1 teaspoon baking soda: Leavens the cookies, helping them rise just right.
- 1 1/2 teaspoons ground cinnamon: Adds a cozy, spicy touch that complements the raisins.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 3 cups old-fashioned rolled oats: The star ingredient delivering hearty texture and wholesome goodness.
- 1 1/2 cups raisins: Juicy bursts of sweetness that bring life to every bite.
How to Make Chewy Oatmeal Raisin Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). This heat level is perfect to bake your cookies until they’re tender inside yet slightly golden at the edges. Line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and to ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter with brown sugar and granulated sugar. Beat them together until the mixture is light, fluffy, and well incorporated. This step is crucial because it helps trap air, leading to a nice texture in your chewy oatmeal raisin cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the vanilla extract. These ingredients build the base of your cookie dough, contributing moisture and that irresistible warm flavor.
Step 4: Mix Dry Ingredients Separately
Whisk together the flour, baking soda, cinnamon, and salt in another bowl. This ensures that the leavening and spices are evenly distributed throughout the dough, so every part of your cookie tastes perfectly balanced.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet butter mixture, stirring just until combined. Be careful not to overmix here to maintain a tender chew in your cookies.
Step 6: Fold in Oats and Raisins
Gently fold in the rolled oats and juicy raisins until everything is evenly distributed. This step is where the cookie starts to take its hearty, chewy character.
Step 7: Scoop and Bake
Drop rounded tablespoon-sized scoops of dough onto your prepared baking sheets, spacing cookies about 2 inches apart to allow room for spreading. Bake in the oven for 10 to 12 minutes, until the edges are lightly golden but the centers still look just slightly underbaked — this little trick keeps them chewy and soft once cooled.
Step 8: Cool to Perfection
Let the cookies rest on the baking sheet for about 5 minutes right after baking. This lets them firm up while retaining that soft center. Then transfer them to a wire rack to cool completely so they develop their signature chewy texture.
How to Serve Chewy Oatmeal Raisin Cookies Recipe
Garnishes
If you want to add an extra touch of indulgence, dust your cookies lightly with cinnamon sugar or try dipping half of each cookie in melted dark chocolate for a rich contrast. A sprinkle of flaky sea salt on top right after baking also enhances the flavor in a surprising way.
Side Dishes
These chewy oatmeal raisin cookies pair wonderfully with a cold glass of milk, a cup of hot coffee, or a cozy mug of spiced chai tea. The warmth from the drink beautifully complements the cinnamon and raisin notes in the cookies, enhancing the overall experience.
Creative Ways to Present
For a charming dessert display, stack the cookies on a rustic platter tied with a ribbon or arrange them in a cookie jar for guests to help themselves. You can even sandwich two cookies together with a bit of cream cheese frosting or vanilla ice cream for a delightful twist!
Make Ahead and Storage
Storing Leftovers
Store your chewy oatmeal raisin cookies in an airtight container at room temperature, and they will stay fresh and soft for up to a week. Adding a slice of bread inside the container helps keep them moist and chewy longer.
Freezing
You can freeze unbaked cookie dough balls or baked cookies. For dough, place scoops on a baking sheet to freeze solid, then store in a freezer bag for up to three months. Bake frozen dough straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies freeze well too; just thaw at room temperature when ready to enjoy.
Reheating
To bring back that just-baked warmth and chewiness, pop cookies in the microwave for 10 to 15 seconds or warm them in a 300°F oven for about 5 minutes. This little trick reactivates the soft texture and melts those lovely flavors just right.
FAQs
What makes these cookies chewy rather than crunchy?
The combination of brown sugar, butter, and proper baking time ensures a moist, chewy texture. Baking until the edges are golden but the centers remain slightly underbaked locks in that softness.
Can I substitute the raisins with other dried fruits?
Absolutely! Dried cranberries, chopped dried apricots, or even chopped dates work beautifully and offer a nice twist to the classic Chewy Oatmeal Raisin Cookies Recipe flavor profile.
Is it necessary to use old-fashioned rolled oats?
Old-fashioned oats give the best texture because they hold their shape during baking. Quick oats or instant oats can make the cookies mushier and affect the chewiness.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but be sure it includes xanthan gum for structure.
How do I prevent raisins from sinking to the bottom?
Lightly tossing the raisins in a small amount of flour before folding them into the dough helps them stay suspended evenly throughout your cookies.
Final Thoughts
There is something truly heartwarming about baking a batch of these chewy oatmeal raisin cookies and sharing them with loved ones. Their perfect balance of texture, flavor, and nostalgia makes this Chewy Oatmeal Raisin Cookies Recipe an absolute keeper. I can’t wait for you to try making them yourself—you’ll soon understand why this classic stays a beloved favorite in any cookie jar!
Print
Chewy Oatmeal Raisin Cookies Recipe
- Total Time: 22 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Chewy Oatmeal Raisin Cookies are soft, flavorful, and packed with wholesome oats and plump raisins. Perfectly spiced with cinnamon and baked to a golden edge while remaining chewy in the center, this recipe yields 30 delicious cookies that are ideal for snacks or dessert.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-Ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps give the cookies a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse warmth and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully combined to form the cookie dough.
- Fold in Oats and Raisins: Carefully fold the old-fashioned rolled oats and raisins into the dough, ensuring they are evenly distributed throughout.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain slightly underbaked, which helps maintain chewiness.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use unsalted butter to control the salt content; adjust salt in the recipe if using salted butter.
- Do not overbake; the cookies should be slightly soft in the center when removed from the oven for a chewy texture.
- You can substitute raisins with other dried fruits like cranberries or chopped dates for variety.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, toast the oats lightly before adding them to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
