Chewy Oatmeal Raisin Cookies
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Chewy, with just the right amount of cinnamon to compliment big juicy raisins and encompassed in a soft cookie that melts in your mouth. These Chewy Oatmeal Raisin Cookies are one of my all time favorite cookies!
If you're looking for more oatmeal cookie recipes, check out some of my other favorites like Pumpkin Oatmeal Chocolate Chip Cookies, Big Oatmeal Banana Chocolate Chip Cookies, or Oatmeal Cashew Butter Chocolate Chip Cookies.
Table of Contents
I have a confession to make — when I was little, oatmeal raisin cookies were my favorite cookie! Crazy, I know! I'm not sure why they were my favorite as I've always loved chocolate more than anything else. So, looking back it just doesn't make sense but my memories are so clear. But, maybe it was the soft and chewy texture, the cinnamon, the juicy raisins — or the fact that I rarely ever had the chance to eat these cookies! I'm guessing it was that! Absence makes the heart grow fonder, right?
Well, I've been back on an oatmeal raisin kick lately, and I've been loving it! And I'm just like Damn, where have these cookies been all my life?! I love oatmeal raisin cookies! I don't know what sparked my sudden craving or this recipe for Chewy Oatmeal Raisin Cookies, but one day I just found myself making them. These soft and chewy cookies with a hint of cinnamon and juicy raisins are the perfect sweet treat!
Why You'll Love This Recipe
Soft & Chewy: Chewy, soft, pillowy oatmeal cookies are the best kind! And these have the perfect texture of slightly crispy on the edges and chewy all around!
Hint of Cinnamon: This one has just the right amount of cinnamon to compliment big juicy raisins and encompassed in a soft cookie that melts in your mouth.
Easy AF: This recipe is so easy and there's no chill time. This means you can have freshly baked cookies in under 30 minutes!
Classic: This recipe for Chewy Oatmeal Raisin Cookies is a classic. This cookie can be shared, gifted, or celebrated for any occasion!
Ingredients
- Butter: Make sure your butter is soft. I like to leave butter out on the counter so it softens at room temperature overnight or at least for hours before I plan to bake. This is the easiest and best way to get soft butter! My favorite is Organic Valley.
- Cane Sugar: I used Wholesome in this recipe.
- Dark Brown Sugar: I use dark brown sugar in these cookies as it has more flavor that pairs nicely with the cinnamon and oats. I like to make my own Homemade Dark Brown Sugar.
- Cinnamon: Make sure to use the best high quality organic cinnamon. My favorite can be found here.
- Vanilla Extract: My favorite vanilla extract is Simply Organic Vanilla Extract, find it here.
- Eggs: Make sure you have large eggs, and not medium or extra-large. My favorite eggs are Organic Valley.
- All Purpose Flour: I love Cairnspring Mills Organic All Purpose Flour.
- Rolled Oats: These are just regular oats! Find organic oats here. And if you are gluten free, you can use gluten free oats as well, just make sure to look for oats that specifically say gluten free, like these.
- Raisins: These are super important for oatmeal raisin cookies! Make sure to buy organic raisins, like the ones here. Some raisins may contain seed oils or unnecessary ingredients, so make sure to check the ingredients when purchasing. The only ingredient should be organic raisins.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the raisins and mix on low until combined.
Step 3
Using your hands, or a 1 ½-tablespoon cookie scoop, form the cookie dough into 20 balls and place on prepared cookie sheets spacing them about 1-inch apart.
Step 4
Bake for 12 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the cipe.
Yes, just be sure to use gluten free oats. And use the adjustment at the bottom of the recipe for gluten free flour.
Store in an airtight container.
Craving More?
Chewy Oatmeal Raisin Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 170 grams all purpose flour
- 113 grams rolled oats
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 155 grams raisins
Instructions
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
- In a separate bowl, add the flour, rolled oats, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the raisins and mix on low until combined.
- Using your hands, or a 1 ½-tablespoon cookie scoop, form the cookie dough into 20 balls and place on prepared cookie sheets spacing them about 1-inch apart.
- Bake for 12 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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I’m so sorry Cindy, that was a typo! No almonds in this recipe, it’s fixed now. But I do have an oatmeal cookie with almonds, the link is here https://mimibakesphotos.com/post/oatmeal-raisin-almond-cookies/
Hello Mimi, purchased your Mountain Baker cookbook. This book was the answer to baking at 8000 feet. Started out with the chewy oatmeal raisin cookies. Followed your instruction but was not successful. The oatmeal (Bob’s Red Mill) did not get backed enough. The cookie tasted of too much salt or baking powder. Any suggestion?
Hi! I’m so glad you’ve found The Mountain Baker helpful for baking at high altitude! I’m not sure if you had a problem with the Brown Butter Oatmeal Raisin (form the book) or this Chewy Oatmeal Raisin on the blog here from your comment. It’s very difficult to say what went wrong if I wasn’t in the kitchen with you, but if you’d like to email me at hello@mimibakesphotos.com I’d be happy to help trouble shoot more!