Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are a timeless classic, beloved for their hearty texture and comforting blend of oats, plump raisins, and warm spices. This cookie recipe embodies the perfect balance between chewiness and a medley of flavors, making it a delightful treat for all occasions.

At the heart of these cookies is the wholesome combination of rolled oats, sweet raisins, and a hint of cinnamon, creating a symphony of tastes and textures. The oats contribute a satisfying chewiness, while the raisins add bursts of natural sweetness. The touch of cinnamon enhances the overall warmth and depth of flavor.

What sets these cookies apart is their versatility and simplicity. With basic pantry ingredients, they come together easily, making them an ideal option for spontaneous baking or a quick homemade treat. The recipe allows for personalization, whether adding nuts, substituting for whole wheat flour, or adjusting the spice levels to suit individual preferences.

The beauty of Chewy Oatmeal Raisin Cookies lies in their universal appeal. Whether enjoyed with a glass of milk, as an afternoon snack, or shared with friends and family, these cookies evoke a sense of nostalgia and homemade comfort. Their chewy texture and delightful combination of ingredients make them a timeless favorite that transcends generations.


  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 1 1/3 cups raisins


  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the butter on medium-high speed until smooth and almost fluffy, about 2 minutes.
  3. Add the white sugar and light brown sugar, and continue beating until the mixture is light and fluffy, about 4 minutes.
  4. Add the eggs and vanilla, and beat until smooth again.
  5. In a separate bowl, whisk together all of the dry ingredients (flour, baking soda, and salt), except the raisins.
  6. Gradually add the dry mixture to the wet ingredients, half at a time, and stir until fully combined.
  7. Add the raisins and stir well.
  8. Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.
  9. Bake smaller cookies for 8-9 minutes. For larger cookies, bake for 14-15 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
  10. Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.

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