Chewy oatmeal raisin cookies are made with old fashioned oats, brown sugar and an extra egg yolk for the perfect chewy and soft consistency.

oatmeal raisin cookies on wire cooling rack and pink kitchen cloth

Winter storm Janus hit Connecticut yesterday and there is a lot of snow outside. It is these winter days that are perfect for baking. Since the 25 Days of Baking, I haven’t baked many cookies for obvious reasons. Today I decided to hop back on that cookie train and make my chewy oatmeal raisin cookies.

This is one of those recipes that I always find my way back to when I’m in the mood to bake.  Something about the oats and raisins create a texture that leaves my tastebuds wanting more. I’ll divulge the secrets to making soft and chewy oatmeal raisin cookies.

stack of four oatmeal raisin cookies next to glass bottle of milk

Overview: How to make oatmeal raisin cookies

Once you have your ingredients, follow these instructions to make the cookies:

  1. Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
  2. Whisk dry ingredients together (flour, oats, baking soda, salt, cinnamon) and set aside.
  3. Beat melted butter, brown sugar and granulated sugar together until light in color and butter is absorbed (about 2 minutes).
  4. Add egg, egg yolk and vanilla. Mix until combined and scrape down the bowl as necessary.
  5. Add the dry ingredients with the mixer running on low. Stop mixer as soon as dry ingredients are combined.
  6. Mix in raisins by hand using a spatula.
  7. Scoop dough into balls and place on prepared baking sheet.
  8. Bake cookies for 12 minutes until edges are set and centers are soft.
photo collage demonstrating how to make oatmeal cookie dough in the bowl of a stand mxier
hand spooning oatmeal raisin cookie dough onto parchment lined baking sheet

How long do oatmeal raisin cookies last

When stored properly, oatmeal raisin cookies last 5 to 7 days. Store cookies in an airtight container at room temperature. Cookies may last longer if kept in a cool, dry place or in the refrigerator.

Can you freeze oatmeal raisin cookies?

Yes, oatmeal raisin cookies may be frozen for up to a month. Once the cookies have cooled completely, layer them between sheets of parchment paper in a zip lock bag or airtight container. Cookies may also be individually wrapped in plastic wrap and stored in a zip lock bag.

I do prefer to freeze oatmeal cookie dough instead of baked cookies. That way you can bake the cookies fresh when desired. To do this, wrap oatmeal raisin cookie dough in plastic wrap and store in the freezer for up to 3 months. Defrost dough in the refrigerator before rolling into balls and baking.

oatmeal raisin cookies on wire rack, small bowl of raisins

Desserts that use old fashioned rolled oats

Looking for more recipes that call for old fashioned oats? My favorite recipes that call for oats are crisps, particularly peach crisp and apple crisp. If you’re looking for more cookie recipes, try my pistachio cranberry cookies​​​​​​ or chocolate chip banana oatmeal cookies.

chewy oatmeal raisin cookies, pink kitchen cloth, glass milk bottle

What occasion are you making oatmeal raisin cookies for? Whatever the reason I hope you enjoy them! Be sure to tag @ifyougiveablondeakitchen on social media so I can see the cookies!

oatmeal raisin cookies on wire cooling rack and pink kitchen cloth

Chewy Oatmeal Raisin Cookies

Yield: 24 cookies
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Chewy oatmeal raisin cookies are made with old fashioned oats, brown sugar and an extra egg yolk for the perfect chewy and soft consistency.
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Ingredients

  • 2 ¼ cups (280 g) all-purpose flour
  • 1 ½ cups (135 g) old-fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, optional
  • ¾ cup (186 g or 1 1/2 sticks) unsalted butter, , melted and slightly cooled
  • 1 ¼ cup (250 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg,, room temperature
  • 1 egg yolk,, room temperature
  • 1 cup (160 g) raisins
  • ½ cup chopped walnuts or pecans, optional¹

Instructions 

  • Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
  • Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
  • In a medium bowl of a stand mixer, mix together the melted butter, brown sugar and white sugar until the mixture is light brown and butter is absorbed, about 2 minutes. Beat in vanilla, egg, and egg yolk another 2 minutes until light and creamy. Scrape down sides when necessary.
  • Gradually add the flour oat mixture and mix until just blended. Stir in the raisins and nuts.
  • Use a cookie scoop to scoop about 2 tablespoons of dough and form into balls. Place onto parchment lined cookie sheet and bake for 12-14 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.

Notes

Mix-ins: If you choose to exclude the nuts, replace with extra raisins.
Storing oatmeal raisin cookies: Once cooled, place cookies in an airtight container and store at room temperature for up to 5 days. Cookies will keep longer in the refrigerator (about 1 week).
Freezing oatmeal raisin cookie dough: Wrap cookie dough in plastic wrap and store in the freezer for up to 3 months. Defrost in the refrigerator before scooping into balls and baking.
High altitude adjustments: Decrease brown sugar by 1 Tablespoon. Decrease granulated sugar by 1 teaspoon.
Suggested tools: Kitchen scale,  Stand mixer or hand mixer, medium cookie scoop, Baking sheet
Serving: 1cookie, Calories: 188kcal, Carbohydrates: 31g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 80mg, Potassium: 100mg, Fiber: 1g, Sugar: 13g, Vitamin A: 198IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Author: Haley D Williams
Course: Cookies, Dessert
Cuisine: American

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