Chewy Oatmeal Raisin Cookies (Soft & Perfectly Spiced)
Oatmeal Raisin Cookies are a timeless delight, offering a wholesome balance of sweet and chewy raisins intertwined with heartily textured oats. Inspired by traditional American baking, this recipe infuses nostalgia with a touch of spice, perfect for a cozy treat on a crisp afternoon.
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Medium mixing bowl
- Whisk
- Silicone spatula
- 2 rimmed baking sheets
- Parchment paper
- Wire cooling rack
- Tablespoon cookie scoop
Ingredients
- 1 cup unsalted butter 2 sticks / 227g, at room temperature
- 1 cup brown sugar 200g, lightly packed
- ½ cup granulated sugar 100g
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1 ½ cups all-purpose flour 190g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats 270g
- 1 cup raisins 150g, plump and moist
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid sticking and ensure even baking.
- In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 3–4 minutes using a medium speed on an electric mixer.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to prevent overworking the dough.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
- Using a silicone spatula, fold in the rolled oats and raisins until evenly distributed throughout the dough.3 cups old-fashioned rolled oats, 1 cup raisins
- Using a tablespoon cookie scoop or rounded tablespoon measure (about 30g each), portion the dough onto the prepared baking sheets, leaving about 2 inches (5cm) between each cookie to allow for spreading.
- Bake in the preheated oven for 12–15 minutes, or until the cookies are golden brown around the edges but still look slightly underdone in the centre. They will firm up as they cool.
- Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
Freezing: Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes, or microwave for 10–12 seconds.
Make-Ahead Dough: Scoop raw dough balls onto a sheet pan, freeze until solid, then transfer to a zip-top bag. Bake from frozen at 350°F / 175°C (180°C fan-forced) for 14–16 minutes — no thawing needed.
Substitutions: Swap raisins for dried cranberries, chopped dates, or chocolate chips. Add ¼ teaspoon ground nutmeg to the dry ingredients for extra warmth.
Pro Tip: Cream the butter and sugars for a full 3–4 minutes — this aerates the dough and is the single biggest factor in achieving a chewy, lofty centre rather than a dense, flat cookie.
Nutrition
Serving: 1servingCalories: 212kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 106mgPotassium: 116mgFiber: 2gSugar: 17gVitamin A: 259IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg
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