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.
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.
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. You can also try the cinnamon glaze from my raisin scones.
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
- Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
- Whisk dry ingredients together (flour, oats, baking soda, salt, cinnamon) and set aside.
- Beat melted butter, brown sugar and granulated sugar together until light in color and butter is absorbed (about 2 minutes).
- Add egg, egg yolk and vanilla. Mix until combined and scrape down the bowl as necessary.
- Add the dry ingredients with the mixer running on low. Stop mixer as soon as dry ingredients are combined.
- Mix in raisins by hand using a spatula.
- Scoop dough into balls and place on prepared baking sheet.
- Bake cookies for 12 minutes until edges are set and centers are soft.
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
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.
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.
Yes, simply omit them from the recipe. You can also substitute with other dried fruits, nuts or chocolate chips.
Related Recipes
Looking for more recipes that call for old fashioned oats? Try these next.
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.
Get the Recipe: Chewy Oatmeal Raisin Cookies
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.
20 Comments on “Chewy Oatmeal Raisin Cookies”
Surely any day and any weather is a good enough reason to bake something that looks so tasty??!!
Any day and anytime of course! Something about snow makes me want to heat up the kitchen even more@
I know what you mean ☺️
These look delicious! Definitely trying them in the search for my favourite Oatmeal Cookie!
Thanks Erica! Let me know what you think.
Gorgeous presentation! The string is nice touch.
Thank you very much, I was excited to use my baker’s twine for a prop for this shot.
Just wanted to let you know that I shared these on my Facebook page for a Dessert Party that I’m having for the next week. =)
Thank you, Channyn, I greatly appreciate it!
I found your cookies on Pinterest. I am SO glad I used your recipe. These are the BEST oatmeal cookies I have ever made/had. They taste amazing and i am so please with the way they look! They look like something from a bakery!
Hi Chelsea! Thank you so much for taking the time to stop by my blog and letting me know how much you liked the cookies. It makes me so happy to know people are trying my recipes and they are a success!
Love the title of your website. Your oatmeal cookies look so yummy! I can’t wait to make them. And, can’t wait to view the rest of your site! Cheers!
Thanks, Char! I hope you enjoy the site and try some recipes 🙂
I have found the ultimate oatmeal raisin cookie recipe. They are the best I ever had. My search ends here !! Thanks
Hi Gerri! Thank you so much for stopping by and trying out the recipe. I’m happy to hear it was such a success. Nothing better than having a go-to cookie recipe!
These are amazingly delicious, make my mouth water. Love about the pantry ready ingredients, making it now.
Love your recipe. Healthy and I love that it is chewy too. Combinations and flavors amazing.
Loved this recipe! These were absolutely delicious and so easy too! Came out perfect and I will definitely be making again!
Oh my goodness! these are my family favorite and always wanted to make them at home very well explained… making them tomorrow.
Love these authentic oatmeal cookies!! Perfect texture!