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A stack of soft and chewy oatmeal raisin cookies on a rustic wooden board, ready to be enjoyed. This image highlights the cookies' perfect texture.

Chewy Oatmeal Raisin Cookies: The Only Recipe You'll Need

The best recipe for perfectly soft, moist, and chewy oatmeal raisin cookies. This guide uses simple ingredients and expert tips to guarantee a delicious, bakery-quality treat with warm spices and plump raisins in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp ground nutmeg
  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

Equipment

  • 2 Baking sheets
  • 2 Mixing bowls
  • 1 Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the rolled oats and raisins with a spatula.
  7. Chill the dough for at least 30 minutes in the refrigerator.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are soft. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Tip 1: For extra plump raisins, soak them in hot water for 10 minutes, then drain and pat dry before adding to the dough.
Tip 2: Do not overbake! Pull the cookies from the oven when the centers still look slightly soft for the best chewy texture.
Tip 3: Store in an airtight container at room temperature for up to 5 days.