These chewy oatmeal raisin cookies are one of those timeless recipes I truly enjoy making again and again. I love how they come out soft and tender in the center with lightly crisp edges, filled with warm spices and comforting flavors. Whenever I bake these, the kitchen smells amazing, and the cookies disappear quickly.
Why You’ll Love This Recipe
I love this recipe because it is simple, fast, and dependable. I do not need to chill the dough, which makes it perfect when I want cookies without waiting. The texture is exactly what I look for: chewy, soft, and never dry. I also like how well these cookies keep, so I can bake a big batch and enjoy them over several days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups raisins
Directions
I begin by preheating the oven to 375°F and lining my baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
In a large bowl, I cream the softened butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. I then add the eggs and vanilla extract and mix until smooth. With the mixer on low speed, I slowly add the dry ingredients to the wet ingredients. Once the dough forms, I gently fold in the rolled oats and raisins.
I scoop the dough into 1 1/2-inch balls and place them about two inches apart on the prepared baking sheets. I bake the cookies for 12 to 14 minutes, until the edges are lightly golden while the centers still look soft. I let them cool on the baking sheets for five minutes before transferring them to a wire rack.
Servings And Timing
This recipe makes about 48 cookies.
I usually spend about 10 minutes preparing the dough and 12 minutes baking, for a total time of approximately 22 minutes.
Variations
I enjoy switching this recipe up depending on what I have on hand. Sometimes I leave out the raisins and make plain oatmeal cookies. Other times, I replace the raisins with dried cranberries or add chocolate chips for a sweeter twist. I also like mixing in chopped walnuts or pecans when I want extra crunch. A light sprinkle of coarse sea salt after baking adds a nice contrast to the sweetness.
Storage/Reheating
I store these cookies in an airtight container at room temperature, where they stay soft and chewy for up to five days. For longer storage, I freeze them in a freezer-safe container for up to three months. When I want to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 20 to 30 seconds.
FAQs
Why are my cookies flat?
I find this usually happens if the butter is too soft or the flour is not measured accurately. I always make sure the butter is just at room temperature and not melted.
Can I use quick oats?
I can use quick oats, but the cookies will be softer and less chewy. I prefer old-fashioned rolled oats for the best texture.
How do I keep the cookies soft?
I store them in an airtight container and make sure not to overbake them. Slightly underbaked centers help keep them chewy.
Can I freeze the cookie dough?
I like freezing the dough in pre-scooped balls. I bake them straight from the freezer and add one or two extra minutes to the baking time.
Can I reduce the sugar?
I can slightly reduce the sugar, but it will affect the texture. The sugar helps keep the cookies moist and chewy.
Conclusion
These chewy oatmeal raisin cookies are a classic I never get tired of making. I love how easy they are and how consistently delicious they turn out. Whether I bake them for family, friends, or just for myself, they always bring comfort and satisfaction.
These Chewy Oatmeal Raisin Cookies are soft in the center with lightly crisp edges, packed with warm spices, sweet raisins, and hearty oats. A classic cookie that’s simple, quick, and full of nostalgic comfort.
Total Time:22 minutes
Yield:48 cookies
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups raisins
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract. Mix until smooth.
Gradually mix in the dry ingredients until just combined.
Fold in oats and raisins until evenly distributed.
Scoop dough into 1½-inch balls and place 2 inches apart on baking sheets.
Bake for 12–14 minutes, until edges are golden and centers are soft.
Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
Use old-fashioned oats for the best chewy texture.
Substitute raisins with dried cranberries, chocolate chips, or chopped nuts.
Lightly underbake for extra chewy centers.
Sprinkle with sea salt after baking for a sweet-salty contrast.
Freeze baked cookies or dough balls for up to 3 months.
