Chewy Oatmeal Raisin Cookies

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You have found the best Oatmeal Raisin Cookies recipe that makes rich, flavorful, chewy oatmeal cookies with golden caramelized edges. These oatmeal cookies are so good that they might even change the minds of raisin-haters. I think a good oatmeal cookie is the perfect breakfast, snack and mate to your afternoon coffee or tea. Readers have loved my Chewy Oatmeal Chocolate Chip Cookies and I think you will enjoy these just as much. They are buttery with deep caramel-like notes from a touch of molasses which complements the raisins so nicely. Don't forget a good amount of salt which will take them to the next level. If you love baking with oats, check out my popular Chewy Chocolate Chip Oatmeal Cookies and these irresistible Salted Caramel Oatmeal Cookie Bars.

chewy oatmeal raisin cookies piled up on a cooling rack

WHY THIS RECIPE WORKS

Easy to make - these cookies are a cinch to make! You don't need an electric mixer - in fact, they're best when you make them by hand with a bowl and a spatula.
Super soft and chewy oatmeal cookies - the best part about these cookies is how chewy they are! They are not crumbly nor dry. They have the most wonderful soft and chewy texture and they stay chewy for days.
Not dry - the culprit for dry oatmeal cookies is too much flour. Measure the flour accurately so that you get the right amount of set, but not so much that they become crumbly.
Rich flavor - these are not bland at all. They are so rich in buttery brown sugar notes and you really taste the oats!
Stay fresh for days - I love how these oatmeal cookies store so well. They stay chewy for days unlike a lot of oatmeal cookie recipes that can stale quickly.

Unsalted butter - soft butter adds incredible flavor and helps build some structure during the creaming step for crisp caramelized edges. Pull it out at least 2 hours before baking so it is softened to room temperature.
Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavor. I use light brown sugar in this recipe, however either light or dark brown works well. If you use dark brown sugar, the cookies will have a darker color, richer flavor and be extra soft.
Granulated sugar - this will help create those slightly crisp golden edges.
Egg - one large egg provides just the right amount of moisture and structure for this cookie dough.
Molasses - bit of molasses is my secret ingredient. It adds incredible rich complex sweetness and also keeps the cookies soft and chewy for days. It is a humectant which means it is an ingredient that binds moisture (similar to honey and corn syrup).

chewy oatmeal raisin cookies broken in half and stacked

Pure vanilla extract - good vanilla is absolutely essential to making delicious cookies. I like this Madagascar Bourbon Vanilla extract.
All-purpose flour - I always use unbleached flour to make cookies.
Rolled oats - this recipe is designed to use regular large flake old fashioned rolled oats. Rolled oats contribute lovely texture.
Baking soda - it gives the right amount of spread and also helps with browning.
Raisins - you can use golden raisins, sultanas or Thompson raisins. Just make sure they are soft and fresh.

ROLLED OATS VS. QUICK OATS

Both types of oats are the same ingredient just processed differently. Both are made from de-husked, steamed oat groats. Rolled oats are pressed and flattened between two stainless steel rollers and then dried. Quick oats are rolled oats that have been steamed a little longer, rolled thinner and then cut up to break them down finer. Quick oats cook faster than rolled oats since they have a smaller size, which means they absorb water and hydrate more quickly.

STEP BY STEP INSTRUCTIONS

STEP 1). Cream butter and sugar. Combine butter with both sugars in a large bowl and mix with an electric hand mixer on medium speed until smooth and a bit fluffy. I usually mix by hand with a large wide rubber spatula using the "creaming" method, spreading the butter and sugar back and forth around the bowl until the mixture looks like fluffy wet sand.
STEP 2). Mix in egg. Mix in egg until well combined, then mix in molasses and vanilla.
STEP 3). Add dry ingredients. Add the oats with baking soda, cinnamon and salt and mix it in evenly. Add flour and fold it in until just combined, then fold in raisins.
STEP 4). Chill the dough. Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
STEP 5). Bake. Scoop 1 oz portions and roll into smooth balls and place them on prepared baking sheets spacing them 2 inches apart. Do not flatten dough balls. Bake at 375°F for 8-10 minutes or bake at 350°F for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.

EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make cookies dry and crumbly, and too little will cause them to spread excessively. Using just the right amount of flour is what will make these cookies taste great too.
Don't over mix the butter and sugar. Incorporating a lot of air at this stage will make these cookies more crisp than chewy. I prefer making the dough by hand so I can control this better.
Use a trigger-release ice cream scoop to portion these cookies for even baking.
Bake at 375 degrees F for thicker cookies. If you prefer tall, thick cookies, then you can bake these at 375 degrees F for 8-10 minutes. This will control the spread so that the edges set faster and the centers will be soft (almost a little gooey) and chewy. At 350 degrees F they will spread a bit more and be wider also with a chewy texture all the way through.
Do not over-bake. These cookies are ready when the edges are golden and the centers look just a tad wet. The will continue to set as they cool on the hot baking tray.
Cool the baked cookies on the baking sheet for 2-3 minutes before transferring them. They are delicate while still warm so they need a few minutes to set up.

RECIPE FAQ

What type of oats should I use for chewy oatmeal raisin cookies?

This recipe calls for rolled oats which are also called large flake old fashioned oats. Steel cut oats are not suitable for baking and require much longer cooking times in water to become soft.

Can I use quick oats to make oatmeal raisin cookies?

If you make this recipe using quick oats, the cookies will not spread as much and so they will be thicker and much hardier and a bit more crumbly.

What is the difference between rolled oats and quick oats?

Can I use unsalted butter to make oatmeal cookies?

Yes! Unsalted butter will be fine. In this case I would suggest to double the salt to ½ teaspoon of salt instead of ¼ teaspoon.

Do I need to chill the dough?

It is very important to chill this cookie dough since the oats need time to hydrate. If you don't chill this dough, the cookies will likely spread too much in the oven and they will be flat. Refrigerating will help with the chewy texture. If you absolutely don't have time to chill the dough, then you can add 2 tablespoons more flour, but it will dilute the flavor.

How do I store oatmeal raisin cookies?

These cookies are best stored at room temperature in an airtight container for up to 5 days. They stay nice and soft and chewy!

Can I freeze oatmeal raisin cookies?

Yes, you can freeze these cookies. First let them cool completely, then place them in a resealable freezer bag. You can keep them frozen for up to 3 months, and if you want them to keep longer, wrap them individually in plastic wrap before placing in the freezer bag.

If you love oats, check out these recipes:

Gooey Almond Oatmeal Chocolate Chip Cookie Bars (gf, df option) Chewy Reese’s Peanut Butter White Chocolate Chunk Oatmeal Cookies Ultimate Monster Cookies Thick White Chocolate Chunk Peanut Butter Oatmeal Raisin Cookies Dark Chocolate Cherry Coffee Oatmeal Cookies

If you love cookies as much as I do, check out the latest recipes:

Baking with oats

Here are some of my favorite recipes with oats:

Video

Christina Marsigliese

Soft and chewy, golden and caramelized oatmeal raisin cookies that are anything but bland! These buttery oatmeal cookies have a rich caramel-like flavor and a chewy texture that keeps for days.

5 from 5 votes

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Prep Time 10

Cook Time 10

Chill Time 1

Servings 15 cookies

Ingredients

½ cup (113g) unsalted butter, softened
½ cup (110g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg at room temperature
1 teaspoon (5ml) molasses
1 teaspoon (5ml) pure vanilla extract
1 ¼ cups (125g) rolled oats
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup (142g) all-purpose flour
¾ cup (90g) raisins

Instructions

Combine butter with both sugars in a large bowl and mix with an electric hand mixer on medium speed until smooth and a bit fluffy. I usually mix by hand with a large wide rubber spatula using the "creaming" method, spreading the butter and sugar back and forth around the bowl until the mixture looks like fluffy wet sand.
Mix in egg until well combined, then mix in molasses and vanilla.
Add the oats with baking soda, cinnamon and salt and mix it in evenly. Add flour and fold it in until just combined, then fold in raisins.
Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 1 hour.
Preheat your oven to 375°For 350°F (see notes in EXPERT TIPS section above for preferences). Line two large cookie sheet with parchment paper.
Use a 1 oz cookie scoop to portion dough and roll into smooth balls. Place them on prepared baking sheets spacing them 2 inches apart. Do not flatten dough balls. Bake at 375°F for 8-10 minutes or bake at 350°F for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.