If you’ve ever wished for a cookie that’s gloriously soft, perfectly chewy, and packed with comforting flavors, then let me introduce you to this Chewy Oatmeal Raisin Cookies Recipe that has become a firm favorite in my kitchen. These cookies strike the perfect balance between nostalgia and freshness, offering that classic oatmeal feel with a sweet, plump raisin surprise in every bite. Stick around—once you try this recipe, I promise your cookie jar will never stay empty for long!
Why You’ll Love This Recipe
- Soo Chewy and Soft: Thanks to the oats and just the right amount of butter and sugar, these cookies keep that lovely chew without turning rock-hard.
- Simple Ingredients: You probably have everything in your pantry already, which means you can whip these up on a whim.
- Family Tested and Approved: From picky kids to cookie connoisseurs, this recipe wins hearts wherever it’s served.
- Flexible Sizing: Whether you want bite-size treats or giant cookies to share, these dough balls adapt perfectly.
Ingredients You’ll Need
The magic is all in the mix here. The blend of brown and white sugars gives these cookies a depth of flavor while keeping them chewy, and the rolled oats are the backbone, adding just enough texture without being gritty.
- Unsalted Butter: Make sure it’s softened—not melted—to beat it creamy with the sugars.
- Light Brown Sugar: Adds moisture and that rich molasses undertone that keeps the cookies chewy.
- White Granulated Sugar: Balances sweetness and helps with a bit of structure.
- Egg: Acts as the glue, but don’t skip it—it’s crucial for chewiness.
- Vanilla Extract (Optional): A splash enhances flavor depth, but you can leave it out if you prefer.
- Ground Cinnamon (Optional): I love this warm spice here—it complements the raisins beautifully.
- Plain Flour: The base, but watch your measuring to keep the cookies tender.
- Rolled Oats: Go for old-fashioned rolled oats, not instant, for the best texture.
- Baking Powder & Bicarbonate of Soda: The duo gives the cookies just the right lift and spread.
- Sea Salt: Just a pinch to balance sweetness and brighten all those flavors.
- Raisins: Plump, juicy, and sweet raisins are what make these cookies stand out.
Variations
I love this recipe so much that I’ve played around with it quite a bit—feel free to mix in your favorite nuts or swap out the raisins for dried cranberries if you like a little tartness. Personalizing it makes the baking process even more fun!
- Nutty Upgrade: Chopped walnuts or pecans add an irresistible crunch—my family can’t get enough of this combo.
- Healthy Swap: Substitute half the all-purpose flour for whole wheat flour for a nuttier, heartier cookie.
- Chocolate Lover’s Twist: Add in dark chocolate chips or chunks for extra indulgence—gives these cookies a new dimension.
- Spice It Up: Experiment with adding a pinch of nutmeg or ground ginger for a cozy holiday feel.
- Vegan Version: Use coconut oil in place of butter and a flax egg instead of a regular egg—you’ll still get great chewiness.
How to Make Chewy Oatmeal Raisin Cookies Recipe
Step 1: Cream Butter and Sugars
Start by beating your softened butter with both the light brown sugar and white sugar until the mixture is creamy and smooth. I remember the first time I did this step properly—it made such a difference in texture later on! Take your time here; a fluffy, creamy base means the best chewiness in the final cookie.
Step 2: Add Egg and Flavorings
Next, crack in your egg and beat it thoroughly into the butter-sugar mixture. If you’re using vanilla and cinnamon, add them now too. These simple extras really elevate the cookie’s flavor, giving it a warm, comforting aroma that fills your kitchen.
Step 3: Combine Dry Ingredients and Form Dough
In goes the plain flour, rolled oats, baking powder, bicarbonate of soda, and salt. Slowly mix everything until it comes together into a sturdy cookie dough. You’ll notice it’s thicker and a bit sticky—that’s the sign of deliciousness ahead!
Step 4: Stir in Raisins
Now fold in the raisins, making sure they’re evenly distributed. I like to gently fold rather than beat at this point so the raisins keep their shape and juicy burst.
Step 5: Portion Out and Chill
Weigh your dough into 10 balls, about 85 grams each, for that perfect cookie size. You can go smaller or bigger depending on your cravings! Then, here’s the secret I discovered: chill your dough balls either in the freezer for 30 minutes or the fridge for an hour. This helps the cookies bake evenly and prevents them from spreading too thin.
Step 6: Bake to Golden Perfection
Preheat your oven to 200ºC (or 180ºC fan). If your oven is known to run hot, dialing down to 160-170ºC keeps them from browning too fast. Place your chilled dough on a lined baking tray with a bit of space between each cookie and bake for 10-12 minutes. Remember, they’ll look soft and underbaked—don’t worry, that’s exactly what you want!
Step 7: Cool and Enjoy!
Once out of the oven, let the cookies cool on the tray for at least 30 minutes. This step is crucial because cookies continue cooking on the hot tray, and that’s when the magic of perfect chewiness happens. Trust me, patience here pays off—your taste buds will thank you!
Pro Tips for Making Chewy Oatmeal Raisin Cookies Recipe
- Don’t Overmix the Dough: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- Chill Your Dough: I can’t stress this enough—it helps control spread and locks in moisture.
- Use Old-Fashioned Rolled Oats: Instant oats won’t give you the chewy texture you want.
- Let Cookies Cool on the Tray: They look soft out of the oven but firm up beautifully as they rest.
How to Serve Chewy Oatmeal Raisin Cookies Recipe
Garnishes
I usually keep it simple—just a light dusting of powdered sugar adds a pretty touch that doesn’t mask the cookie’s flavor. Sometimes, I sprinkle a tiny pinch of flaky sea salt right before baking for a subtle salty-sweet contrast that’s divine.
Side Dishes
These cookies are fantastic with a tall glass of cold milk or a warm cup of chai tea. On weekends, I like serving them alongside fresh fruit or a bowl of creamy vanilla yogurt for a cozy brunch vibe.
Creative Ways to Present
For special occasions, I arrange these cookies stacked in mason jars tied with ribbon, or plate them with a scoop of cinnamon ice cream for an indulgent dessert. I once brought a batch to a holiday party and added mini gingerbread men cutouts as edible toppers—it was a fun crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature, layered between parchment paper to keep them from sticking. They stay perfectly chewy for up to 5 days—though I rarely have any leftovers myself!
Freezing
This recipe freezes wonderfully. You can freeze the shaped dough balls on a tray first, then transfer them to a freezer bag. When you bake from frozen, just add a couple of extra minutes to the baking time—easy and convenient for unplanned cookie cravings.
Reheating
To freshen up chilled cookies, pop them in a 150ºC oven for about 5 minutes or microwave for 10-15 seconds—this revives that fresh-baked, warm, chewy texture that’s so satisfying.
FAQs
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Can I use quick oats instead of rolled oats in this recipe?
While you technically can use quick oats, I don’t recommend it because they tend to break down during mixing and don’t provide that signature chewy texture that rolled oats give. For the best chewy experience, stick with old-fashioned rolled oats.
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Why do the cookies need to chill before baking?
Chilling the dough firms up the butter, which helps control how much the cookies spread during baking. It also lets the flavors meld better and helps achieve that perfect chewy center without the edges getting too crispy.
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Can I substitute raisins with other dried fruits?
Absolutely! Dried cranberries, chopped dates, or even dried cherries work wonderfully in place of raisins and give the cookies a fresh flavor twist. Just make sure your dried fruit isn’t too dry—if it is, soak it briefly in warm water first.
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How do I know when the cookies are done?
The edges should be set and lightly golden, but the centers will look soft and slightly undercooked—that’s what you want! They’ll firm up perfectly during the cooling time on the tray.
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Can I make this recipe gluten-free?
Yes! Just swap the plain flour for a gluten-free blend that works one-to-one with regular flour. Make sure the oats are certified gluten-free as well to avoid cross-contamination.
Final Thoughts
This Chewy Oatmeal Raisin Cookies Recipe has been a real game-changer for me—I used to struggle with cookies that came out too dry or crumbly, but these consistently turn out soft, chewy, and full of flavor every time. Sharing them with family and friends always brings a smile, and I hope you enjoy baking and eating them as much as I do. Give this one a try the next time you want a cozy, homemade treat—you might just find your new favorite cookie too!
Print
Chewy Oatmeal Raisin Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 92 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and sweet raisins. Perfect for a comforting snack, they combine the warmth of cinnamon and the richness of vanilla in a delightful homemade treat.
Ingredients
Cookie Dough
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
- 150 g plain flour
- 150 g rolled oats
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 200 g raisins
Instructions
- Prepare the Butter and Sugars: Add the unsalted butter, light brown sugar, and white granulated sugar to a bowl. Beat them together until the mixture becomes creamy and smooth, forming the base for your cookie dough.
- Add Egg and Flavors: Incorporate the medium egg into the creamed mixture and beat again until fully combined. If you choose to use vanilla and cinnamon, add them at this stage to infuse the dough with warm, aromatic flavor notes.
- Mix Dry Ingredients: Stir in the plain flour, rolled oats, baking powder, bicarbonate of soda, and sea salt. Beat the mixture until it forms a uniform cookie dough, ensuring all dry ingredients are well incorporated.
- Add Raisins: Fold in the raisins and beat the dough until they are evenly distributed throughout, contributing sweetness and texture.
- Shape the Dough: Weigh the dough and divide it into ten portions of approximately 85g each (you can make smaller or larger cookies ranging from 60g to 120g if desired). Roll each portion gently into balls, avoiding tight rolling to allow proper spreading during baking.
- Chill the Dough: Place the cookie dough balls in the freezer for at least 30 minutes or refrigerate for about 1 hour. Chilling helps the cookies maintain their shape and improves texture.
- Preheat the Oven: While chilling the dough, preheat your oven to 200ºC (or 180ºC fan). If your oven runs hot, adjust the temperature between 160ºC and 170ºC to prevent burning.
- Arrange and Bake: Remove the dough balls from the freezer or fridge and place them on a lined baking tray, spacing them evenly (about five per tray). Bake in the preheated oven for 10-12 minutes until golden around the edges.
- Cool the Cookies: Once baked, leave the cookies on the baking tray to cool for at least 30 minutes. They will continue baking slightly from residual heat and will firm up during this time.
- Serve and Enjoy: Once cooled, enjoy these deliciously soft and chewy oatmeal raisin cookies as a snack or dessert.
Notes
- These cookies are best enjoyed soft and chewy—avoid over-baking for optimum texture.
- Freezing or refrigerating the dough helps the cookies hold their shape and improves flavor development.
- You can adjust the size of cookies by changing the dough portion size between 60g and 120g.
- Optional additions like vanilla extract and cinnamon enhance the flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie (approx. 85g)
- Calories: 330 kcal
- Sugar: 17 g
- Sodium: 191 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 27 mg
