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Chewy Oatmeal Raisin Cookies

These Chewy Oatmeal Raisin Cookies are soft, flavorful, and irresistibly chewy! Perfect for a cozy treat with pantry staples you already have.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 cup raisins

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Notes

  • Store cookies in an airtight container with a slice of bread to maintain chewiness up to 5 days.
  • Freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months; bake from frozen adding a few extra minutes.
  • Substitute raisins with dried cranberries, chopped dates, or dried cherries for flavor variations.