Chewy Oatmeal Raisin Cookies

There’s nothing quite like the smell of Chewy Oatmeal Raisin Cookies baking in the oven, warm cinnamon, sweet raisins, and that unmistakable toasty oat aroma that makes you feel like you’re wrapped in a cozy blanket. I’ve been baking these cookies since I was tall enough to reach the counter (with a little help from a step stool!), and after years of tweaking, I’ve landed on the perfect balance of chewiness, sweetness, and that little bit of molasses magic. Trust me, these aren’t just cookies, they’re edible hugs.

What I love most about this recipe is how forgiving it is. No fancy equipment, no fussy steps, just good old-fashioned mixing and baking. The secret? A splash of molasses for depth, plump raisins soaked to perfection (no one wants a dry cookie rebellion!), and just the right amount of oats to keep them tender.

Whether you’re a beginner baker or a seasoned pro, these cookies will win over anyone lucky enough to snag one fresh off the tray. And hey, if you’ve ever struggled with cookies spreading too thin or turning into hockey pucks, stick with me, I’ve got all the tips to make sure yours turn out just right.

Table of Contents

Why You’ll Love These Chewy Oatmeal Raisin Cookies

Let me tell you why these cookies have become my go-to recipe for everything from lazy Sunday baking sessions to last-minute potlucks. First off, that texture—oh, that texture! They’re soft and chewy with just the right amount of bend, thanks to the molasses and those plump, juicy raisins (soaked first, because nobody likes a shriveled raisin). The edges get this delicate crispness while the centers stay gloriously tender.

And the flavor? Pure nostalgia in every bite. The cinnamon warms things up without overpowering, and the brown sugar gives that caramel-like depth you just can’t get with white sugar alone. Plus, you probably have everything you need in your pantry right now—no special trips to the store required.

Here’s the kicker: they’re foolproof. No stand mixer? No problem—a wooden spoon and some elbow grease work just fine. Need to impress your in-laws? These cookies look homemade in the best way, with their craggy tops and golden hue. They freeze beautifully too, which means you can always have emergency cookies on hand. Because let’s be honest—life’s better with emergency cookies.

Ingredients for Chewy Oatmeal Raisin Cookies

Alright, let’s talk ingredients—because using the right stuff makes all the difference between “good” cookies and “oh-my-gosh-can-I-have-another” cookies. I’ve grouped them so you can easily see what goes where. And yes, that butter better be softened (not melted!) unless you want flat little puddles instead of cookies!

Dry Ingredients

• ¾ cup + 1½ tablespoons (102g) all-purpose flour – Spoon and level it, don’t scoop!
• ½ teaspoon baking soda – Check the date on yours—old baking soda is a cookie killer.
• ½ teaspoon ground cinnamon – The fresher, the better. Smell it—if it doesn’t make you sneeze a little, it’s not lively enough.
• ¼ teaspoon salt – I use fine sea salt, but table salt works too.
• 1½ cups (120g) old-fashioned oats – NOT quick oats! Those turn to mush. We want hearty texture here.

Wet Ingredients

• ½ cup (80g) raisins – We’ll soak these first—trust me, it’s a game-changer.
• 6 tablespoons (85g) unsalted butter, softened – Room temp means you can press a finger in and leave a dent without sinking through.
• ½ cup (100g) light brown sugar – Pack it in the measuring cup like you’re building a sandcastle.
• 2 tablespoons (25g) granulated sugar – Just a little extra for that perfect crisp edge.
• 1 large egg – Crack it into a separate bowl first—no one wants shell surprises.
• 2 teaspoons vanilla extract – The real stuff, please! Imitation vanilla makes me sad.
• 2 tablespoons (30mL) molasses – This is our secret weapon for chewiness. Use light or dark—just not blackstrap (too bitter).

Ingredient Substitutions & Notes

• Out of molasses? Maple syrup works in a pinch, but your cookies will be less chewy.
• Raisin haters? Try dried cranberries or chopped dates—just make sure to soak them too.
• Butter alternatives: Margarine can work, but the flavor won’t be as rich. Coconut oil makes them spread more.
• Oat alert! Quick oats will make your cookies dense. Steel-cut oats stay too crunchy. Old-fashioned is the Goldilocks choice.
• Gluten-free? Swap the flour for a 1:1 GF blend, but expect a slightly more crumbly texture.

See? Nothing crazy here—just good, simple ingredients treated right. Now let’s make some magic!

How to Make Chewy Oatmeal Raisin Cookies

Okay, let’s get our hands dirty—or at least a little sticky! I’ve broken this down so even if you’ve never baked cookies before, you’ll end up with perfect chewy oatmeal raisin delights. Grab your favorite mixing bowl (and maybe a spatula to lick later), and let’s do this!

Preparing the Dough

First things first: those raisins need a spa day. Plop them in a bowl of warm water and let them soak for 10 minutes while you prep everything else. This plumps them up so they stay juicy in the cookies instead of turning into little flavorless pebbles. Drain them well and pat dry with a paper towel—no one wants soggy cookie dough!

Now, the butter and sugars. Cream them together for a full 2-3 minutes until the mixture looks like smooth caramel and feels fluffy when you swipe a finger through it. This isn’t the time to rush—those tiny air pockets we’re creating here are what give our cookies that perfect texture. Scrape down the bowl halfway through to make sure no butter lumps are hiding at the bottom.

Add the egg, vanilla, and that glorious molasses, beating just until everything’s friends. The molasses will make the dough look darker—that’s the good stuff working its magic! Now sprinkle in your dry ingredients (flour, baking soda, cinnamon, salt) little by little on low speed. Stop mixing the second you don’t see flour streaks—overmixing makes tough cookies. Fold in the oats and those plump raisins last, and boom—dough’s ready!

Baking & Cooling

Here’s where patience pays off. Use a cookie scoop or two spoons to portion the dough—I do two scoops per cookie for those glorious bakery-style thick ones. Space them about 2 inches apart on your lined baking sheet; these babies spread just enough to hug each other if you crowd them.

Bake at 350°F for 12-14 minutes. You’ll know they’re done when the edges look golden but the centers still seem slightly underdone—they’ll keep cooking from residual heat. And here’s the hardest part: let them sit on the hot baking sheet for 10 minutes before moving them. I know, I know—the temptation is real, but this helps them set without crumbling. Transfer to a rack to cool completely (or eat one warm with milk because, let’s be honest, you’ve earned it).

Pro tip: If your cookies spread too much, your butter was probably too soft. Next time, chill the dough for 15 minutes before baking. If they didn’t spread enough, your dough might have been too cold. Baking is science, but delicious science!

Tips for Perfect Chewy Oatmeal Raisin Cookies

After baking hundreds (okay, maybe thousands) of these cookies, I’ve picked up some tricks that’ll guarantee your batch turns out just right every time. Here are my can’t-live-without tips:

• Chill sticky dough: If your dough feels too soft after mixing, pop it in the fridge for 15 minutes. This prevents cookies from spreading into pancake territory.
• Parchment paper is your friend: Silicone mats work too, but parchment gives those bottoms the perfect golden color without sticking.
• Scoop with confidence: Use a cookie scoop or ice cream scoop for uniform cookies—no more “why is this one giant and that one tiny?” drama.
• Underbake slightly: Pull them out when centers still look a tad underdone. They’ll firm up perfectly as they cool.
• Raisin distribution hack: Toss raisins with a teaspoon of flour before adding to dough—stops them all sinking to the bottom.

Remember, even “ugly” cookies taste amazing—so don’t stress if your first batch isn’t picture-perfect!

Storage & Freezing Instructions

Now that you’ve got a batch of these beauties, let’s talk about keeping them fresh (if they last that long!). The good news? These cookies practically beg to be made ahead—they get even more delicious as the flavors mingle.

Room Temperature Storage: Pop cooled cookies in an airtight container with a slice of bread (sounds weird, but trust me—the bread keeps them soft by absorbing/releasing moisture). They’ll stay fresh for up to 5 days this way. No bread? A paper towel works too!

Freezing Dough: Want fresh-baked cookies anytime? Scoop dough balls onto a parchment-lined tray, freeze until solid (about 1 hour), then transfer to a freezer bag with wax paper between layers. They’ll keep for 3 months—just add 1-2 minutes to bake time when ready.

Freezing Baked Cookies: Layer completely cooled cookies between sheets of wax paper in an airtight container. Freeze for up to 2 months. To revive, microwave individual cookies for 10 seconds or warm in a 300°F oven for 5 minutes—they’ll taste just-baked!

Pro tip: Write the date on freezer bags with a Sharpie. Future you will thank past you when you stumble upon this cookie treasure months later!

Chewy Oatmeal Raisin Cookies FAQs

I’ve gotten so many questions about these cookies over the years—here are the ones I hear most often, along with my tried-and-true answers!

Can I leave out the raisins?

Absolutely! While I love the plump sweetness they add, you can totally skip them or swap in other mix-ins. Try chocolate chips (semi-sweet are my favorite), chopped toasted walnuts, or even dried cranberries for a tart twist. Just keep the total add-ins to about ½ cup so the dough stays balanced.

Why did my cookies turn out dry?

Oh no—the dreaded dry cookie! Usually it’s one of three things: overbaking (remember, take them out when centers still look slightly underdone), not enough moisture (did you pack that brown sugar and measure the molasses precisely?), or using quick oats instead of old-fashioned. Next time, try setting a timer for 12 minutes and do the finger test—the edges should be set but the center should spring back slightly when touched.

Can I make these gluten-free?

You sure can! Swap the all-purpose flour for a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture will be a tad more crumbly, but adding an extra tablespoon of molasses helps. And double-check your oats—some brands process them in facilities with wheat, so look for certified GF oats if needed.

Why do my cookies spread too much?

Ah, the pancake cookie syndrome! This usually happens when the butter is too soft (it should hold a fingerprint indent but still feel cool) or the dough is too warm. If your kitchen is hot, chill the dough for 15-20 minutes before scooping. Also, make sure your baking soda is fresh—expired leaveners can cause spreading issues too.

How do I get that perfect chewy oatmeal cookie texture?

The magic combo is molasses + brown sugar + slightly underbaking! The molasses adds hygroscopic properties (fancy term for moisture retention), while brown sugar’s acidity reacts with baking soda for lift. And that underbaking? It lets the centers stay soft as they cool. Pro tip: Store cookies with a piece of bread—the moisture exchange keeps them chewy for days!

Nutritional Information

Okay, let’s be real—we’re not eating oatmeal raisin cookies for their health benefits, but it’s nice to know what you’re enjoying! These numbers are estimates (ingredient brands vary), but here’s the breakdown per cookie if you make 8 big ones like I do. And hey, oats and raisins count as healthy… right?

• Calories: 296 per cookie (worth every one!)
• Sugar: 18g (mostly from the natural sugars in raisins and brown sugar)
• Sodium: 120mg (that pinch of salt does its job)
• Fat: 10g (5g saturated—thank you, glorious butter)
• Carbohydrates: 48g (hello, oats and raisins!)
• Fiber: 2g (those oats are working overtime)
• Protein: 4g (egg and oats teaming up)
• Cholesterol: 45mg (from the egg and butter)

Remember, these values can change based on your exact ingredients—especially if you use different sugars or swap add-ins. I calculate mine using a nutrition app where I input each ingredient by weight for accuracy. But honestly? When I’m biting into one of these warm, chewy delights, the last thing on my mind is numbers!

Enjoy Your Chewy Oatmeal Raisin Cookies!

There you have it—everything you need to bake up a batch of the most irresistible, chewy oatmeal raisin cookies! I hope these become your new go-to recipe, just like they’ve been mine for years. Nothing makes me happier than hearing these cookies brought someone joy, whether it’s your kids after school, a neighbor who needed cheering up, or just you with a tall glass of milk (because self-care counts!).

If you bake these, I’d love to see your creations! Tag me on Instagram or leave a comment—I adore hearing about your cookie adventures. Did you add chocolate chips? Swap in pecans? Underbake them extra for ultimate chewiness? Every baker puts their own spin on recipes, and that’s what makes homemade treats so special.

And hey, if this is your first time making them—give yourself a pat on the back! You’ve just added a classic to your baking repertoire that’ll never go out of style. Now go enjoy those cookies while they’re still slightly warm… if you can wait that long!

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