Chewy Oatmeal Raisin Cookies

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Soft and chewy oatmeal raisin cookies filled with the perfect amount of raisins are a classic. And this has also been Sean’s favorite cookie for so many years now I’ve lost count.

I’ve been making this recipe since we were newlyweds and it’s a classic for a reason. It’s just darn good.

Classic Oatmeal Raisin Cookies

The dough freezes well, as do the cookies, so I frequently double or triple the recipe to have it on hand all the time.

What’s not to love about having cookie dough stashed in the freezer?

Freezing Cookie Dough

I was sick over the holidays a few years ago and I was craving oatmeal cookies, but I didn’t have any in the freezer. Side note: This cookie dough freezes beautifully, so I highly recommend stashing some away for future baking.

Sean made a batch of these cookies for me that Christmas and they turned out perfectly. Baking is not his thing at all, so having an easy and reliable recipe helps!

In addition to keeping cookie dough in the freezer, I recommend tucking a few of the cookies in the freezer too. I love having them for snacking on with my morning coffee.

Chewy Oatmeal Raisin Cookies

Cookies without Chocolate

The pro-raisin / anti-raisin Oatmeal Cookie argument will probably never be solved. And while I love a terrific Chocolate Chip Cookie, I also love quite a few cookies without a bit of chocolate in there.

If you’re not a chocolate lover, I recommend also checking out Coconut Lover’s Oatmeal Cookies,  and Almond Shortbread Thumbprint Cookies.

Maple Nut Scone Cookies. Mexican Wedding Cookies, and Glazed Lemon Drop Cookies are a few more delicious options.

Soft and Chewy Oatmeal Raisin Cookies are irresistible

Kitchen Tip: I use this bowl, this sheet pan, and this cookie scoop to make this recipe.

Chewy Oatmeal Raisin Cookie Recipe

  1. Preheat oven to 350 degrees. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
  2. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
  3. Add the eggs and vanilla and beat until smooth again.
  4. In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.
  5. Stir until fully combined. Add the raisins and stir well.
  6. Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
  7. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.
  8. Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.
Crispy, chewy Oatmeal Raisin Cookies

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Crispy, chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

5 from 8 votes
Soft and chewy oatmeal raisin cookies filled with the perfect amount of raisins are a classic.
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Prep Time: 10 mins
Cook Time: 14 mins
Total Time: 24 mins
Course: Dessert
Cuisine: American
Servings: 36 small cookies, 18 med/large cookies

Ingredients 

  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 1 1/3 cups raisins

Instructions

  • Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
  • Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
  • Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.
  • Stir until fully combined. Add the raisins and stir well.
  • Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
  • Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-15 minutes.) Remove from the oven before the cookies are browned and when they still look soft in the center.
  • Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.

Nutrition

Calories: 129kcal · Carbohydrates: 21g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Cholesterol: 19mg · Sodium: 104mg · Potassium: 86mg · Fiber: 1g · Sugar: 9g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 13mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 1/5/12 – recipe notes and photos updated 9/28/20}

Oatmeal Raisin Cookies are a classic cookie that I can not resist.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Elsie Limage says

    Just love this recipe. I just made these wonderful cookies and I love this recipe. Thanks for the Tip on taking them out early. I have often wondered why my cookies always look like they are about to burn.Thank you again.5 stars

  2. Anonymous says

    I have made these cookies twice in the last 2 weeks, my family loves them even the ones who don't like raisins. I will be baking another batch this weekend. Taking them out early is definitely key to the perfect cookie. Thanks for a fantastic recipe.5 stars

  3. rnmom502 says

    These are now my absolutely favorite oatmeal cookies! Didn't have raisins so I used craisins. They provided that same subtle sweetness that raisins do. After the first batch I learned to get them out of the oven at 9 minutes exactly even though they still looked quite raw. Once they cooled a few minutes they had that "just right" chewiness to them. If you bake them longer they are still delicious if you want that crispiness minus the chewiness. I went ahead and rolled the remaining dough into small balls and froze them. A small ice cream scoop is great for portioning them.5 stars

    • Mary says

      If I recall correctly, it makes about 30 cookies. I’ll make a note of the results next time I make the cookies. Thanks!5 stars

  4. Nin says

    The recipe sounds looks good. I would like to test these out today but I only have quick cooking oats. Could I use quick cooking oats or would it mess up the recipe

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