Chewy Oatmeal Raisin Cookies (Print version)

Golden baked treats with oats, raisins, and warm spices for a comforting snack anytime.

# 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 Make:

01 - Set the oven to 350°F and prepare two baking sheets by lining them with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly mixed.
03 - Use an electric mixer or wooden spoon to cream the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then fold in the vanilla extract.
05 - Gradually blend the dry ingredients into the butter mixture, mixing just until incorporated.
06 - Gently fold in the oats and raisins until they are evenly distributed throughout the dough.
07 - Scoop the dough with rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
08 - Bake in the preheated oven for 10 to 12 minutes until cookie edges are golden and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're chewy in the middle and crisp at the edges—the textural contrast makes them dangerously easy to eat one after another.
  • The warm spices smell incredible while baking and make your whole house feel like a cozy afternoon.
  • One batch yields 24 cookies, which sounds impressive until you realize they disappear faster than you'd expect.
02 -
  • Don't overbake these—the cookies keep cooking on the hot baking sheet after you pull them out, so slightly underbaked is exactly right.
  • Cold dough spreads less and bakes more evenly, so if your butter was too warm or your kitchen is hot, chill the scooped dough for 15 minutes before baking.
03 -
  • Toast your oats in a dry pan for a few minutes before adding them to boost the nutty depth and improve the texture.
  • Brown your butter in a small saucepan and let it cool slightly before creaming—this adds a subtle richness that makes people ask what your secret ingredient is.
Go back