Chewy Oatmeal Raisin Cookies Recipe

If you’ve been searching for that perfect cookie that’s soft on the inside with just the right amount of chew, then you’re in for a treat! This Chewy Oatmeal Raisin Cookies Recipe is one of my all-time favorites—warm, comforting, and packed with hearty oats and sweet raisins in every bite. Whether you’re a seasoned baker or a newbie, I promise these cookies will quickly become a staple in your kitchen. Stick around, because I’m sharing all my tips and tricks to make sure your batch comes out absolutely irresistible.

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Ingredients You’ll Need

I’ve kept this Chewy Oatmeal Raisin Cookies Recipe simple with ingredients that work beautifully together to create warm, cozy flavors. When you shop, pick good quality butter and fresh oats for the best texture and taste.

• Unsalted Butter: Using unsalted butter lets you control the salt level better and ensures no unexpected salty bites.
• Light Brown Sugar: Adds a deep, caramel-like sweetness that boosts chewiness.
• Granulated Sugar: Gives the cookies a little crunch contrast and balances the sweetness.
• Egg: Acts as a binder and keeps cookies soft and moist.
• Vanilla Extract: Optional but recommended—adds warm, sweet aroma and depth.
• Ground Cinnamon: Another optional ingredient but I love this little touch—it enhances the oat and raisin combo wonderfully.
• Plain Flour: Provides the structure for your cookies.
• Rolled Oats: Use rolled oats for that classic chewy texture—not instant or steel-cut oats.
• Baking Powder & Bicarbonate of Soda: Both help your cookies rise nicely.
• Sea Salt: Just a pinch to balance all the sweetness.
• Raisins: Go for plump, juicy raisins to ensure every bite bursts with flavor.

Variations

I love that this Chewy Oatmeal Raisin Cookies Recipe is so flexible. Over time, I’ve played around with a few variations depending on my mood or what I have in the pantry—and I encourage you to do the same!

• Walnuts or Pecans: Adding chopped nuts gives a lovely crunch—my family especially enjoys this version during the holidays.
• Dried Cranberries: Swap half the raisins with dried cranberries for a tart twist that brightens the flavor.
• Gluten-Free: Use a gluten-free flour blend and certified gluten-free oats, and you’ll still get great chewiness.
• Vegan: Replace butter with coconut oil and use a flax egg instead of regular egg—I’ve tried this, and the taste is surprisingly close!

How to Make Chewy Oatmeal Raisin Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by adding your unsalted butter, light brown sugar, and granulated sugar to a large bowl. Beat them together until you get a creamy, smooth mixture. This is where your cookies will get their lovely texture from, so don’t rush it! I usually use a stand mixer, but a good hand mixer works just fine.

Step 2: Add the Egg, Vanilla, and Cinnamon

Next, crack in the egg and beat again until everything’s fully combined. Now’s the time to add that vanilla extract and ground cinnamon if you’re using them—these extras make the cookie smell irresistible while baking. I always sneak a little taste here; it’s the best part!

Step 3: Mix in Dry Ingredients

In goes the plain flour, rolled oats, baking powder, bicarbonate of soda, and sea salt. Beat all this together until a thick cookie dough forms. You’ll notice the oats give the dough a hearty feel—it’s a sign these cookies will be beautifully chewy.

Step 4: Fold in the Raisins

This is where the cookies really start to come alive. Add your raisins and give it a good mix, ensuring they’re evenly distributed. When I first made these, I found using a spoon or spatula at this stage works better than a mixer for even mixing without squashing those plump raisins.

Step 5: Portion and Chill the Dough

Weigh out your cookie dough into 10 balls, about 85 grams each, or size them smaller or bigger if you prefer. Here’s a trick I discovered: don’t roll the dough balls too tightly. The little air pockets help the cookies spread evenly without getting tough. Pop your dough balls into the freezer for at least 30 minutes or the fridge for about an hour—this chilling step is key to the perfect chewy texture.

Step 6: Bake to Perfection

When you’re ready, preheat your oven to 200ºC (180ºC fan). I usually go a bit lower if my oven runs hot—160º to 170ºC does the trick. Place your chilled dough balls on a lined baking tray (five per tray works great), and bake for 10-12 minutes. As soon as they come out, let the cookies cool on the tray for at least 30 minutes. The residual heat finishes the baking and keeps them soft, so don’t be tempted to move them too soon!

How to Serve Chewy Oatmeal Raisin Cookies Recipe

Garnishes

I like to keep it simple with these cookies, but sometimes I’ll sprinkle a tiny pinch of flaky sea salt right on top before baking—it adds a fun contrast to the sweetness and brings out the flavors even more. A light dusting of cinnamon after baking is another favorite when I’m feeling fancy.

Side Dishes

These cookies pair wonderfully with a cold glass of milk (classic, right?), a cup of strong coffee, or a soothing mug of chai tea. I often serve them as an afternoon treat alongside fruit or a dollop of Greek yogurt for a cozy snack break.

Creative Ways to Present

For special occasions, I like stacking them in little towers tied with pretty twine—makes a great gift or party centerpiece. Another idea is sandwiching two cookies with a scoop of vanilla ice cream or cream cheese frosting in between; trust me, it’s a game-changer!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, stacked with parchment paper between layers to keep them moist without getting soggy. They usually last about 4-5 days, but honestly, they rarely stick around that long in my house!

Freezing

You can freeze either the cookie dough balls or the baked cookies. For dough, I freeze balls individually on a tray, then transfer to a ziplock bag. When ready, bake straight from frozen, adding a couple minutes to the baking time. Baked cookies freeze well too—just thaw at room temp or pop them in a warm oven for a few minutes to refresh.

Reheating

I reheat leftovers in a warm oven (about 150ºC) for 5-7 minutes to bring back that fresh-baked softness. Microwave works too for a quick warm-up, but I prefer the oven method to keep that lovely chewy texture intact.

FAQs

Final Thoughts

This Chewy Oatmeal Raisin Cookies Recipe holds a special place in my heart—it’s the cookie I reach for when I want a little comfort food that also feels a bit nostalgic. Baking these is almost like a warm hug after a long day, and sharing them with friends and family makes it even better. I hope you enjoy making and eating these as much as I do. Trust me, once you try this recipe, your cookie game will never be the same!

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