Chewy Oatmeal Raisin Cookies (Printable Version)

Golden treats with hearty oats, sweet raisins, and cozy spices offering a soft, chewy texture and warm flavors.

# 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

# Method:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly mixed.
03 - In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated to avoid overmixing.
06 - Using a spatula, fold in rolled oats and raisins until evenly distributed throughout the dough.
07 - Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing each cookie about 2 inches apart.
08 - Bake for 10 to 12 minutes until the edges turn golden and the centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're chewy in the center with just enough texture from the oats—no dry, crumbly disappointments here.
  • The brown sugar and spices create this cozy depth that makes one cookie feel like a small moment of comfort.
  • Ready in under 30 minutes, so you can have warm cookies before the craving passes.
02 -
  • The centers should look barely set when they come out of the oven—they're not done yet, and that's exactly when you want them out. Overbaking is the fastest way to turn chewy cookies into crunchy ones.
  • Brown sugar has more moisture than granulated sugar, which is why it creates that fudgy texture. If you only have granulated, add an extra tablespoon of soft butter to compensate.
03 -
  • Brown butter takes these cookies to another level if you have time—melt the butter, let it cool slightly, and watch the cookie texture shift into something almost nutty.
  • A pinch of allspice alongside the cinnamon and nutmeg adds a subtle complexity that makes people ask what your secret ingredient is.
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