Old Fashioned Oatmeal Raisin Cookies (thick and chewy)

These Old Fashioned Oatmeal Raisin Cookies are moist, thick, soft, and chewy.  These classic treats bring grandma’s baking to your kitchen!

Jump to Recipe Print Recipe

Why You’ll Love These

• Classic Comfort – This oatmeal raisin cookie recipe is a beloved classic that brings a warm, homey aroma, and textbook chewy texture making them incredibly comforting and satisfying.
• Easy – This oatmeal cookie recipe is relatively easy to prepare!
• Sharing – These cookies are perfect for sharing with friends and family or for gifting to others. They are a crowd-pleaser at gatherings or a thoughtful homemade gift for the holidays.

Some of our other favorite cookie recipes are Butterball Cookies, Chocolate Crinkle Cookies, Peanut Butter Cup Cookies, Shortbread Pan Cookie Recipe, and Old Fashioned Peanut Butter Cookies.

Key Ingredients

See the recipe card below for a full list of ingredients and instructions.

• Unsalted butter – Always use room temperature butter. If you are using salted butter cut the salt to about 1/4 teaspoon.
• Brown sugar and granulated sugar – The use of both brown and white sugar provides sweetness and structure to the cookie. Brown sugar contains more moisture and a little molasses flavor. Plus it produces a little softer cookie.
• Eggs – Acts as a binder.
• Ground cinnamon, nutmeg, and salt – These ingredients add amazing flavor to the cookies.
• Vanilla extract – Use good quality vanilla for great flavor.
• All-purpose flour and baking soda – For structure.
• Old-fashioned Oats and raisins – Tons of rolled oats for a chewy texture.

How to Make Oatmeal Raisin Cookies

These only lasted one day at my house.  So you might want to double this great recipe if you expect to eat any yourself.

Tips

• The use of old-fashioned oats gives a thick, chewy texture to these cookies.
• Raisins might be clump together in the box. Dampen your fingers to break them apart.
• You can soak the raisins in warm water for about 10 minutes for plumper raisins. Be sure to dry them off before adding them to the dough. You don’t want added moisture.
• Omit the raisins if you prefer.
• Always measure your flour properly. Spoon it into the measuring cup then level off with the back of a knife.
• I use a medium cookie scoop for these cookies.
• Don’t overbake these cookies. The tops should still be soft and they will continue to cook on the baking sheet.
• Oatmeal raisin cookies are highly customizable. You can adjust the recipe to your liking by adding chopped nuts, chocolate chips, white chocolate chips, or other mix-ins if desired.

FAQs

More Cookie Recipes

Best Monster Cookies Recipe (Thick & Chewy)

Oatmeal Chocolate Chip Cookie Bars

Best Chewy Snickerdoodle Cookies

Old Fashioned Oatmeal Raisin Cookies Recipe

These are the best moist, soft, and chewy oatmeal raisin cookies you will ever eat.

4.67 from 3 votes

Print Pin Rate

Course: Cookie, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 36

Calories: 123kcal

Author: Leigh Harris

Ingredients

 

1x2x3x

• 1/2 cup Unsalted butter, softened
• 3/4 cup Dark brown sugar packed
• 1/2 cup Granulated sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 1/2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Ground nutmeg (I use fresh ground)
• 1/2 teaspoon Kosher salt
• 3 cups Old fashioned oats uncooked
• 1/2 cup Raisins

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
• In a small bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  1 1/2 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Ground cinnamon, 1/4 teaspoon Ground nutmeg, 1/2 teaspoon Kosher salt
• In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  1/2 cup Unsalted butter, softened, 3/4 cup Dark brown sugar, 1/2 cup Granulated sugar
• Add eggs and vanilla; beat well.
  2 large Eggs, 1 teaspoon Vanilla extract
• Add flour mixture, mix well.
• Add oats and raisins; mix well.
  3 cups Old fashioned oats, 1/2 cup Raisins
• Drop dough by rounded tablespoonfuls onto parchment/silicone mat lined cookie sheets about 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (Note baking time will depend on the size of your cookie. Bake until golden brown.)

Notes

Do not use steel-cut oats (too hard) or quick oats (too mushy). 

Don’t overbake the cookies. The tops should still be soft and they will continue to cook on the baking sheet.

Storage – Place completely cooled cookies in an airtight container or bag and store them at room temperature for up to 1 week. Or freeze them for up to 3 months.

Originally Published 11/17/2015 

Nutrition

Calories: 123kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Adapted from isavea2z

Share With Your Friends And Family!