Chewy Oatmeal Raisin Cookies
These thick, chewy oatmeal raisin cookies are soft in the middle with crisp golden edges, plump raisins and a warm cinnamon finish.
15Prep min
12Cook min
27Total min
Makes 24 cookiesServes
AmericanCuisine
These chewy oatmeal raisin cookies are the sort that disappear from the tin in a day. Rolled oats give them a sturdy, satisfying bite while a good amount of brown sugar and a little extra yolk keep the centres soft and fudgy long after they cool.
They bake to golden, slightly crisp edges with a chewy middle you can bend in half. Plump raisins and a generous pinch of cinnamon round everything out, and they need no fancy equipment or chilling step to come together in one bowl.
This is a classic bake worth mastering, and it doubles easily for a batch big enough to share.
They bake to golden, slightly crisp edges with a chewy middle you can bend in half. Plump raisins and a generous pinch of cinnamon round everything out, and they need no fancy equipment or chilling step to come together in one bowl.
This is a classic bake worth mastering, and it doubles easily for a batch big enough to share.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (165 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (150 g) raisins
Instructions
- Heat the oven to 180 C (350 F) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and both sugars together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then the vanilla, until smooth.
- In a separate bowl, whisk the flour, cinnamon, baking soda and salt together.
- Add the dry ingredients to the butter mixture and fold until just combined; do not overmix.
- Stir in the rolled oats and raisins until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 5 cm (2 inches) apart.
- Bake for 10-12 minutes until the edges are set and lightly golden while the centres still look slightly soft.
- Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Cook’s tips
- Pull them out when the centres look slightly underdone — they finish setting on the hot sheet and stay chewy.
- Chill the dough for 30 minutes for an even chewier, more rounded cookie.
- Use old-fashioned rolled oats, not quick oats, for the best chewy texture.
Substitutions
- Swap half the raisins for chocolate chips or dried cranberries.
- Use an equal amount of coconut oil or vegan butter in place of the butter.
- Add a handful of chopped walnuts or pecans for crunch.
Storage & reheating
Store in an airtight container at room temperature for up to 5 days. Freeze the baked cookies for up to 3 months; reheat in a 150 C oven for 5 minutes to refresh the edges.
FAQ
Why are my oatmeal cookies flat?
The dough was likely too warm or the butter too soft. Chill the shaped dough for 30 minutes before baking and use room-temperature, not melted, butter.
Can I make these gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free oats. Keep everything else the same.
How do I keep the raisins plump?
Soak the raisins in warm water for 10 minutes and drain well before adding, or briefly warm them with the cinnamon so they stay juicy in the bake.
