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Perfectly Chewy Oatmeal Raisin Cookies Every Time

Perfectly Chewy Oatmeal Raisin Cookies Every Time

Classic oatmeal raisin cookies with buttery edges, soft chewy centers, plump raisins, and plenty of old-fashioned rolled oats. Chilling the dough is optional but especially helpful for thicker cookies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
  • 1-2 teaspoons Vanilla extract
Dry Ingredients
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon 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
  • 1/2-1 cup Chopped walnuts or pecans
  • 1/4 teaspoon Ground nutmeg

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter, brown sugar, and granulated sugar for 2-3 minutes, until the mixture looks light and smooth.
  3. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  4. Whisk the flour, baking soda, cinnamon, salt, and optional nutmeg in a separate bowl.
  5. Gradually mix the dry ingredients into the butter mixture just until no obvious streaks of flour remain.
  6. Stir in the rolled oats, raisins, and optional chopped nuts until evenly distributed.
  7. Cover and chill the dough for 30-60 minutes if you want thicker, chewier cookies, especially in a warm kitchen.
  8. Scoop about 2 tablespoons of dough per cookie and place the portions several inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, until the edges are lightly golden while the centers still appear slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish setting.

Notes

For plumper raisins, soak them in hot water for about 10 minutes, then drain and pat them thoroughly dry before adding them. Store cooled cookies in an airtight container. Do not overbake; the residual heat from the baking sheet finishes the centers.