Oatmeal Raisin Chewy Cookies (Printable)

Golden-brown chewy cookies with oats, raisins, and warm spices perfect for any time indulgence.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ Mix-Ins

11 - 3 cups old-fashioned rolled oats
12 - 1 1/4 cups raisins

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - Using an electric mixer or wooden spoon, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined.
06 - Fold in oats and raisins evenly with a spatula.
07 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're chewy where it counts but crispy enough to feel substantial in your hand.
  • The spices give them personality without making you feel like you're eating something virtuous.
  • One batch quietly handles 24 cookies, so there's always one left at 11 PM when you need it most.
02 -
  • That slightly underbaked look in the center is not a mistake—it's the difference between chewy and hard, and pulling them out early is what changes everything.
  • Room temperature ingredients cream together smoothly, while cold ingredients create tiny lumps that never fully disappear no matter how much you beat them.
  • Parchment paper is worth every penny because cookies baked directly on metal sheets brown too quickly on the bottom.
03 -
  • A cookie scoop makes uniform portions that bake evenly, and it's one of those kitchen tools that saves you from shaping twenty-four lumpy cookies by hand.
  • If your butter is still cold when you need to cream it, cut it into small cubes first—they soften and incorporate much faster than one solid block.
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