Oatmeal Raisin Cookie
intro
Soft, chewy, cinnamon-kissed cookies packed with plump raisins and hearty rolled oats: a nostalgic, cozy baked treat perfect for sharing.
Ingredients
Steps
Prep oven and bakeware
Preheat your oven to 175°C (350°F) with an oven rack positioned in the center. Line two 46x33cm (18x13 inch) rimmed baking sheets with ungreased parchment paper, leaving a 2cm (1 inch) gap around the pan edges to allow air circulation.
Whisk dry base
In a 2L (2 quart) medium mixing bowl, combine 120g all-purpose flour, 3g ground cinnamon, 2g baking soda, and 1g fine table salt. Whisk vigorously for 30 seconds to evenly distribute all ingredients, breaking up any clumps of cinnamon or leavener until the mixture is a uniform pale tan. Set aside.
Cream butter and sugars
In a 3L (3 quart) large mixing bowl, combine 113g softened unsalted butter, 110g packed light brown sugar, and 50g granulated white sugar. Beat with an electric hand mixer on medium speed (setting 4) for 2 full minutes, stopping once halfway to scrape down the bowl sides with a rubber spatula, until the mixture is pale, fluffy, and free of butter lumps.
Mix in wet ingredients
Add the 50g room-temperature large egg and 5ml pure vanilla extract to the creamed butter mixture. Beat on low speed (setting 2) for 45 seconds, scraping down the bowl sides once after 20 seconds, until the mixture is thick, glossy, and fully uniform with no visible streaks of egg.
Fold oats and raisins
Pour the pre-mixed dry ingredient blend into the wet batter, stirring with a rubber spatula for roughly 20 turns just until no dry flour streaks remain. Add 135g old-fashioned rolled oats and 100g raisins, folding gently for another 15 turns until the oats and raisins are evenly distributed. Do not overmix, as this will produce tough, dense cookies.
Scoop and bake cookies
Use a 30ml (2 tablespoon) spring-loaded cookie scoop to portion dough into uniform 3cm (1.25 inch) balls, spacing them 5cm (2 inches) apart on the prepared baking sheets (12 dough balls per sheet). Bake one sheet at a time on the middle rack for 10-12 minutes, until edges are deep golden brown but centers remain slightly puffy and underbaked. Let cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
2.Resist the urge to bake cookies until the centers look fully set; cookies continue to cook for 5 minutes via residual heat on the hot baking sheet, and pulling them out early guarantees a soft, chewy texture instead of a crisp, dry crumb.
3.Use old-fashioned rolled oats instead of instant quick oats for the best hearty texture: quick oats are cut into smaller pieces that break down during mixing, creating a mushy, less substantial cookie.
Tried these last night when I realized I had all the ingredients lying around, and wow. I’ve tried so many oatmeal raisin recipes that come out dry or cakey, but these are perfectly chewy just like the name says. My roommate ate like 4 in one sitting and said they taste exactly like the cookies his grandma used to make. High praise!
Wait, I followed the recipe exactly but my cookies came out a little crispier than I wanted, any tips to make sure they stay extra chewy? I used old fashioned oats like it said, maybe I baked them a minute too long? They still tasted great, just not the chewy texture I was going for!
Brought these to our office potluck yesterday and they were gone in 15 minutes flat. Multiple people asked me for the recipe, I felt like a rockstar! Pro tip: let the dough chill in the fridge for an hour before scooping, it makes the flavor so much deeper and the chewy texture even better, trust me.
OMG these are PERFECT! I’ve been chasing that bakery-style chewy oatmeal raisin cookie for years and this recipe nailed it. My kids devoured half the batch within 10 minutes of them cooling down, even my picky 7 year old who swears he ‘hates raisins’ asked for a second one. So easy to throw together too, I didn’t even have to run to the store for any special ingredients. 10/10 will be making these for our next block potluck!
Made these for our day hike last weekend and they were the perfect trail snack! They held up great in my backpack even when it was 90 degrees out, didn’t get crumbly or mushy at all. The chew was exactly what I wanted, not too sweet, just enough raisin sweetness in every bite. Will be adding these to my regular meal prep rotation for sure!
Game changer! I make these for my kid’s after school snack every week now, they’re so much better than the store bought cookie dough I used to buy. I swap half the raisins for dark chocolate chips sometimes for my husband who’s not a raisin fan, and it works perfectly. Easy enough to let my 10 year old help measure and mix too, which is a huge bonus for busy weeknights.
SO good. I was worried easy cookie recipes never turn out right but this was foolproof. I didn’t have regular raisins so I used golden raisins and it was incredible, added a little brighter, sweeter flavor that paired so well with the cinnamon and oats. Don’t overthink it, just make these, you won’t regret it.