Chewy Oatmeal Raisin Cookies
Soft, chewy oatmeal raisin cookies with warm cinnamon, plump raisins, and golden edges — made from simple pantry ingredients and ready in under 30 minutes.
Ingredients
- 1½ cups All-Purpose Flour
- 3 cups Old-Fashioned Rolled Oats
- 1 tsp Baking Soda
- 1½ tsp Ground Cinnamon
- ½ tsp Salt
- 1 cup Unsalted Butter softened to room temperature
- 1 cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 large Eggs room temperature
- 2 tsp Vanilla Extract
- 1½ cups Raisins soaked in warm water for 10 minutes then patted dry
Instructions
- Preheat the Oven — Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Mix the Dry Ingredients — In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt until evenly combined.
- Cream the Butter and Sugars — In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2–3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla — Beat in the eggs one at a time, then mix in the vanilla extract until everything is smooth and fully incorporated.
- Combine the Dough — Gradually stir the dry ingredient mixture into the wet ingredients until just combined. Fold in the soaked, patted-dry raisins until evenly distributed. Do not overmix.
- Scoop the Dough — Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake — Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly underdone. Do not overbake.
- Cool — Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Notes
- Always use old-fashioned rolled oats — quick oats will make the cookies mushy and less chewy.
- Soaking raisins in warm water for 10 minutes before baking makes them noticeably plumper and juicier.
- If your kitchen is warm, chill the dough for 20–30 minutes before scooping to prevent excess spreading.
- Store at room temperature in an airtight container for up to 5 days. Add a slice of bread to the container to keep cookies soft longer.
- Unbaked dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Nutrition Facts
- Calories: 210 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 36mg
- Sodium: 105mg
- Total Carbohydrates: 31g
- Dietary Fiber: 1.5g
- Total Sugars: 17g
- Added Sugars: 14g
- Protein: 3g
- Vitamin D: 0mcg
- Calcium: 20mg
- Iron: 1.2mg
- Potassium: 120mg