The scent hits you the moment the oven door cracks open: warm cinnamon, sweet molasses, and that unmistakable, comforting aroma of baking. A sneaky peek reveals golden-brown edges giving way to a soft, inviting center freckled with plump, juicy raisins. These aren’t just any cookies; these are the oatmeal raisin cookies you remember from childhood, elevated to new heights of chewy perfection. My grandmother, bless her heart, always had a batch ready for us after school – slightly cooled, of course, so we wouldn’t burn our tongues. And now, I get to carry on her tradition of baking these for my family and friends.
What makes this recipe special? It’s the subtle balance of spices, the quality of the ingredients, and the perfect ratio of wet to dry, resulting in a cookie that’s soft, chewy, and practically melts in your mouth. Serve them warm with a glass of cold milk for the ultimate comfort, or pack them in lunchboxes for a sweet midday treat. These oatmeal raisin cookies are sure to bring a smile to anyone’s face. You are guaranteed to love these, that´s a promise!
Why You’ll Love This Recipe
- Quick & Easy: From start to finish, you’ll be enjoying warm cookies in less than an hour.
- Perfectly Chewy: The secret lies in the melted butter and a touch of molasses, creating a wonderfully chewy texture.
- Warm and Cozy Flavors: Cinnamon, nutmeg, and brown sugar blend perfectly for a comforting, classic taste.
- Versatile Treat: Perfect for afternoon snacks, lunchboxes, or a sweet addition to any gathering.
- Plump & Juicy Raisins: Adding golden raisins, soaked in warm water, plumps them up for bursts of sweetness in every bite.
Ingredients Breakdown
- Rolled Oats: The heart of the cookie, providing texture and a nutty flavor. Use old-fashioned rolled oats, not instant oats, for the best chewiness. While you can’t substitute them directly, finely chopped nuts can add a similar nutty element if oats are unavailable.
- All-Purpose Flour: Provides structure to the cookie. For a slightly denser cookie, use a combination of all-purpose and whole wheat flour. Make sure to measure it accurately! Using too much flour will lead to dry oatmeal raisin cookies.
- Butter: Use unsalted butter and melt it completely. Melting the butter contributes to the chewy texture. I always use European-style butter for its higher fat content, resulting in richer cookies.
- Brown Sugar: Adds moisture, chewiness, and a caramel-like flavor. Light or dark brown sugar can be used; dark brown sugar will result in a richer, more molasses-forward flavor.
- Raisins: Plump raisins are key for bursts of sweetness. Soak them in warm water or rum for extra plumpness and flavor; this step is optional but highly recommended.
- Spices: Cinnamon and nutmeg add warmth and depth of flavor. Feel free to experiment with other spices like cloves or ginger for a unique twist.
Kitchen Tools Needed
- Mixing Bowls
- Measuring Cups & Spoons
- Cookie Sheets
- Parchment Paper or Silicone Baking Mat
- Ice Cream Scoop or Cookie Scoop (optional, but recommended for uniform cookies!)
- Hand Mixer or Stand Mixer (a strong whisk and spatula work too!)
Now that we’re prepped, let’s get those perfectly Chewy Oatmeal Raisin Cookies baking!
How to Make Oatmeal Raisin Cookies
- Prep the Raisins: Soak the raisins in warm water for at least 15 minutes to plump them up. Drain well. This simple step makes all the difference.
- Cream Wet Ingredients: In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth and well combined. This gets the dough started right.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is light and fluffy. Don’t skip this step! It helps to aerate the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisking ensures even distribution of the baking soda and spices.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, leading to tougher cookies.
- Stir in Oats and Raisins: Fold in the rolled oats and the drained, plump raisins until evenly distributed throughout the dough.
- Chill the Dough (Optional): For thicker cookies, cover the dough and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together, too!
- Preheat Oven & Prep Pans: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Cookie Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. An ice cream scoop helps to make the cookies uniform in size.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them around the 9-minute mark; every oven is different. As a rule of thumb the cookies should be lightly golden brown on the edges, but still slightly soft in the center.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking when you move them.
- Enjoy! Devour warm or store for later.
Pro Tips for Success
- Melted Butter is Key: Don’t skimp on melting the butter; this is crucial for the chewy texture of the oatmeal raisin cookies.
- Measure Accurately: Especially when measuring flour! Use the spoon and level method to avoid packing too much flour into the measuring cup.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. The cookies should be slightly soft in the center when you remove them from the oven.
- Chill the Dough (For Thicker Cookies): Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too much in the oven.
- Brown Butter for Extra Depth: For an even richer, nuttier flavor, brown the butter before adding it to the dough. Watch it carefully so it doesn’t burn.
Variations & Dietary Swaps
- Gluten-Free: Use a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum for best results.
- Vegan: Substitute the butter with vegan butter and use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes) in place of the egg.
- Nutty Twist: Add chopped walnuts, pecans, or almonds for a delicious crunch.
- Chocolate Chip Oatmeal Raisin Cookies: Stir in chocolate chips or chunks for a decadent twist. I love adding dark chocolate!
Serving Suggestions
- Warm with Milk: The classic pairing for a reason! A glass of cold milk complements the warm spices and chewy texture of the oatmeal raisin cookies perfectly.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for a delicious dessert.
- Coffee or Tea: The warm spices in the cookies pair beautifully with a cup of coffee or tea. I take mine with a splash of half and half.
Storage & Reheating
Store the Chewy Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To reheat, simply warm them in the microwave for a few seconds. They’re delicious straight from the freezer too!
Frequently Asked Questions
These Chewy Oatmeal Raisin Cookies are a true comfort food classic, perfect for any occasion! With their warm spices, chewy texture, and plump raisins, they’re sure to be a hit with everyone. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these irresistible treats!
Did you try this recipe? I’d love to hear what you think! Leave a comment below and don’t forget to rate the recipe. Also, be sure to tag @CulinaryCraving on Instagram and Facebook with your delicious creations!
Related Recipes
- Classic Chocolate Chip Cookies: Can’t go wrong with a batch of these!
- Peanut Butter Blossoms: Another classic cookie perfect for sharing. A sprinkle of flakey sea salt is the perfect garnish to give these some extra flair!
- Snickerdoodles: Soft, chewy, and coated in cinnamon sugar – a delightful treat.
Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins soaked in warm water and drained
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats and raisins until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for at least 30 minutes before baking.
- Soaking the raisins in warm water plumps them up and makes them extra juicy.