Chewy Oatmeal Raisin Cookies

There’s something truly comforting about Chewy Oatmeal Raisin Cookies. These classic cookies offer the perfect balance of soft, chewy texture with the warm flavors of cinnamon and sweet bursts of raisins in every bite. Whether you’re baking for a cozy afternoon treat or a crowd-pleasing dessert, these cookies deliver that nostalgic homemade charm with a modern twist. Plus, they’re incredibly easy to whip up using pantry staples that you probably already have on hand. Ready to make the best chewy oatmeal raisin cookies you’ve ever tasted? Let’s dive right in!

Top Reasons to Make Chewy Oatmeal Raisin Cookies

• Perfect texture: These cookies are chewy, soft in the center, and slightly crisp around the edges – the ideal cookie combo.
• Wholesome ingredients: Oats add fiber and a hearty texture, making these cookies feel a bit more substantial than your average sweet treat.
• Simple and satisfying: With just a handful of everyday ingredients, you can throw these together quickly and enjoy fresh-baked cookies anytime.
• Customizable: Love nuts or chocolate chips? These cookies can easily be adapted to your favorite add-ins.
• Kid-friendly and crowd-pleasing: These cookies are a hit for lunchboxes, bake sales, or dessert plates at family gatherings.

What We’re Using

• 1 cup unsalted butter, softened: Provides rich flavor and helps the cookies stay tender.
• 1 cup brown sugar, packed: Adds moisture and a deep caramel sweetness.
• 1/2 cup granulated sugar: Balances sweetness and contributes to the crisp edges.
• 2 large eggs: Bind everything together and add structure.
• 1 teaspoon vanilla extract: Enhances all the flavors beautifully.
• 1 1/2 cups all-purpose flour: The base of the cookie dough, providing structure.
• 1 teaspoon baking soda: Helps the cookies rise and spread just right.
• 1 teaspoon cinnamon: Adds that warm, comforting spice classic to oatmeal raisin cookies.
• 1/2 teaspoon salt: Balances sweetness and enhances flavor.
• 3 cups old-fashioned oats: The star ingredient for chewiness and texture.
• 1 cup raisins: Sweet, plump bites that complement the oats and cinnamon perfectly.

What You’ll Need (Gear)

• Mixing bowls: For combining wet and dry ingredients separately.
• Electric mixer or stand mixer: Makes creaming butter and sugar easier and more efficient.
• Measuring cups and spoons: For accuracy in your baking.
• Rubber spatula: To fold in oats and raisins gently without overmixing.
• Baking sheets: Use a heavy-duty pan for even baking.
• Parchment paper or silicone baking mats: Prevents sticking and makes cleanup effortless.
• Cooling rack: Allows cookies to cool evenly and retain their chewy texture.

Cooking Chewy Oatmeal Raisin Cookies: The Process

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to ensure your cookies don’t stick and bake evenly.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined. This wet mixture will be smooth and glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures all the dry ingredients are evenly distributed.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.

Step 6: Fold in Oats and Raisins

Using a rubber spatula, gently fold in the old-fashioned oats and raisins until they’re evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly browned but the centers still look slightly underbaked.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies set with the perfect chewy texture.

Fit It to Your Goals

• If you want to add some extra crunch, toss in 1/2 cup chopped walnuts or pecans along with the raisins.
• For a twist, swap raisins for dried cranberries or chopped dates.
• To add a little indulgence, mix in 1/2 cup dark chocolate chips – a nod to those who love a sweet surprise in their chewy treats.
• Make your cookies healthier by substituting half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
• Looking for a dairy-free version? Replace the butter with a plant-based margarine that measures cup-for-cup.
• Try Soft Peanut Butter Cookies for another chewy and delicious cookie option.

Avoid These Mistakes

• Overmixing the dough: This can lead to dense, tough cookies. Mix just until the ingredients come together.
• Not softening the butter: Cold butter won’t cream properly with sugars, affecting the cookie texture.
• Skipping the parchment or silicone mats: Cookies may stick and break when removing from the baking sheet.
• Baking too long: For chewy cookies, it’s better to err on the side of slightly underbaked centers.
• Using quick oats instead of old-fashioned oats: Quick oats will create a different texture and won’t provide the same chewiness.

Storing, Freezing & Reheating

Store your Chewy Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container; the cookies will absorb moisture from the bread, staying chewy longer.

If you want to freeze the dough, scoop the cookie dough balls onto a tray lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.

To reheat, warm the cookies in the microwave for 10-15 seconds or in an oven preheated to 300°F (150°C) for 5 minutes for that freshly baked feel.

Quick Questions

Can I substitute raisins with another dried fruit?

Absolutely! Dried cranberries, chopped dates, or dried cherries all work wonderfully and add different flavors and textures to your cookies.

Why are my oatmeal raisin cookies crumbly?

This usually happens when the dough is overmixed or there’s not enough moisture. Make sure your butter is softened, and avoid overmixing once the flour is added.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure the blend contains xanthan gum or another binder to maintain structure.

How do I keep my cookies chewy instead of crunchy?

Remove the cookies from the oven when the edges are just set and the centers still look slightly underbaked. Also, storing them properly with a slice of bread helps maintain chewiness.

Similar Recipes

• Cheesecake Stuffed Chocolate Chip Cookies – A decadent twist combining creamy cheesecake and classic chocolate chip cookies.
• Edible Cookie Dough With Greek Yogurt – A safe-to-eat cookie dough recipe that’s rich and delicious.
• Soft Peanut Butter Cookies – Another soft, chewy cookie packed with peanut butter flavor.

Ready, Set, Cook

Now that you have everything you need, it’s time to gather your ingredients and get baking! These Chewy Oatmeal Raisin Cookies are sure to become a favorite in your recipe collection. They’re perfect for sharing with friends and family or savoring with a glass of milk and a cozy blanket. Don’t forget to experiment with your favorite add-ins and make this classic cookie your own. Happy baking!

Biting into a warm, chewy oatmeal raisin cookie is like a little hug from the kitchen. With this straightforward recipe, you can enjoy that comforting feeling anytime you want. So go ahead—mix, bake, and enjoy these delightful treats that are soft, flavorful, and irresistibly chewy every time.

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