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The Ultimate Soft and Chewy Oatmeal Raisin Cookies

Three freshly baked oatmeal raisin cookies stacked slightly on a white plate near a sunlit window.
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Bake thick, bakery-style oatmeal raisin cookies with crisp edges and soft, chewy centers. This dependable recipe uses warm spices and old-fashioned oats for classic comfort food baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create a soft texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats and raisins by hand until they distribute evenly throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. For thicker cookies, slightly press the dough balls down.
  8. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to set for a chewy texture.

Notes

  • For extra plump raisins, soak them in hot water or a splash of rum for 10 minutes before adding them to the dough, then drain well.
  • Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much, resulting in thicker, bakery-style cookies.
  • Use old-fashioned rolled oats, not instant oats, to achieve the proper chewy texture.

Nutrition

Find it online: https://cookincorner.com/best-oatmeal-raisin-cookies-soft-chewy-recipe/