Chewy Oatmeal Raisin Cookies (Printable Version)

Golden-brown chewy cookies blended with hearty oats, sweet raisins, and warm spices for a cozy snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ Mix-Ins

11 - 3 cups old-fashioned rolled oats
12 - 1 1/4 cups raisins

# How to Prepare:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - Beat unsalted butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
05 - Gradually mix dry ingredients into the wet mixture until just combined.
06 - Gently stir in rolled oats and raisins until evenly distributed through the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies approximately 2 inches apart.
08 - Bake for 10 to 12 minutes or until the edges turn golden and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay chewy for days, which means you actually get to enjoy them instead of watching them harden overnight.
  • The spices are gentle enough to let the oats and raisins shine, but present enough that people always ask what makes them taste so comforting.
  • You can have them ready in under an hour, start to finish, no chilling time required.
02 -
  • Do not overbake these cookies—a minute too long and they become crispy, which defeats the entire purpose of the recipe and changes everything about how people experience them.
  • Raisins that have been plumped in warm water beforehand will give your cookies a completely different moisture level and a subtle flavor boost that tastes like someone cared.
  • Room-temperature butter is non-negotiable; cold butter won't cream properly and you'll end up with dense, grainy cookies no matter what else you do right.
03 -
  • Line your baking sheets with parchment paper instead of greasing them—it eliminates guesswork about whether the bottoms will burn and makes cleanup effortless.
  • If you only have one baking sheet, let it cool between batches instead of baking one sheet while the next waits—batter on a warm sheet spreads differently and bakes unevenly.
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