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 (although walnuts and chocolate chips are a close second). 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

Ingredient Notes

  • Oats: Use old-fashion rolled oats for a chewy texture.
  • Cinnamon: For a subtle spice, cinnamon is added to the dough. If you don’t have any on hand, you can omit it.
  • Butter: Use unsalted butter that is room temperature. Different brands of salted butter has different amounts of salt added so it’s best to add it separately.
  • Brown sugar: Use light brown or dark brown sugar to provide the chewy texture.
  • Eggs: You will need one egg and one yolk to help bind the ingredients.
  • Raisins: Mix these in at the end. Be sure to break up any large clumps if the raisins are stuck together.

Recipe Variations

Add more mix-ins. This recipe works well with other dried fruits, such as dried cranberries or currants, which work well in hermit cookies too. You can also mix in chopped nuts or chocolate chips! I suggest about an additional 1/2 cup.

Include more spices. Want more flavor? Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon ground nutmeg or cardamom. You can also add pumpkin pie spice like I do in my pumpkin oatmeal cookies!

Add some icing. Whisk together 1/2 cup confectioners’ sugar + 1 Tablespoon milk + 1/2 teaspoon vanilla. Use a spoon to drizzle over the cooled cookies.

Make a small batch. Cut the ingredient measurements in half to make a smaller batch of cookies. Use just one egg yolk.

How to Make Oatmeal Raisin Cookies

photo collage demonstrating how to make oatmeal cookie dough in the bowl of a stand mxier
  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.
hand spooning oatmeal raisin cookie dough onto parchment lined baking sheet

Storage Tips

Store cookies in an airtight container at room temperature for 5 to 7 days.

Freeze baked cookies 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. Wrap 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.

Make ahead the dough and store in the refrigerator for up to 48 hours. Let the dough sit at room temperature until soft enough to scoop.

Recipe FAQ

Why are my oatmeal cookie dry?

If you used quick oats, the cookies will turn out dry. It’s also important to measure the flour properly with a kitchen scale or the spoon and level method.

Why are my cookies flat?

The butter is too soft or the dough is too warm, which causes cookies to spread. It’s also possible the baking sheet is hot if you’re baking in batches.

Can I make this recipe without raisins?

Yes, simply omit them from the recipe. You can also substitute with other dried fruits, nuts or chocolate chips.

oatmeal raisin cookies on wire rack, small bowl of raisins
chewy oatmeal raisin cookies, pink kitchen cloth, glass milk bottle

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

oatmeal raisin cookies on wire cooling rack and pink kitchen cloth

Get the Recipe: Chewy Oatmeal Raisin Cookies

Chewy oatmeal raisin cookies are made with old fashioned oats, brown sugar and an extra egg yolk for the perfect chewy and soft consistency.
5 (5 ratings)

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 scaleStand 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

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