Perfectly Chewy Oatmeal Raisin Cookies

Soft-centered oatmeal raisin cookies with lightly crisp edges, warm cinnamon, brown-sugar richness, and plump raisins. Chilling the dough helps create thicker cookies with a wonderfully chewy texture.

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Prep Time 15

Cook Time 10

Total Time 55

Servings: 24 servings

Ingredients Method Notes

Ingredients

Cookie Dough

1 cup (226 g) Unsalted butter, softened
1 cup (200 g) Packed light brown sugar
1/2 cup (100 g) Granulated sugar
2 eggs Large eggs, room temperature
2 teaspoons Vanilla extract

Dry Ingredients

1 1/2 cups (188 g) All-purpose flour
1 teaspoon Baking soda
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Fine salt

Mix-Ins

3 cups (240-270 g) Old-fashioned rolled oats
1 cup (145-170 g) Raisins

Optional Additions

1/2 cup Chopped walnuts or pecans
1/4 teaspoon Ground nutmeg
2 tablespoons Molasses

Method

Step-by-Step

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.
Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the dry ingredients and mix just until combined.
Stir in the rolled oats and raisins without overmixing.
Chill the dough for at least 30 minutes for thicker, chewier cookies.
Scoop approximately 2 tablespoons of dough per cookie and space portions about 2 inches apart.
Bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain slightly soft.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

For plumper raisins, soak them in hot water for 5–10 minutes, drain, and pat thoroughly dry before adding them. Use old-fashioned rolled oats rather than quick or steel-cut oats. Do not overbake.