Oatmeal Raisin Chewy Cookies (Printable)

Golden-brown chewy treats combining oats, raisins, and warm spices for a comforting snack anytime.

# What Goes In:

→ 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 Make It:

01 - Set oven temperature to 350°F. Prepare two baking sheets by lining with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until evenly blended.
03 - Using an electric mixer or wooden spoon, beat softened butter with light brown sugar and granulated sugar until mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating thoroughly after each addition, then blend in vanilla extract.
05 - Slowly add the dry mixture to the wet ingredients, stirring just until all components are incorporated.
06 - Gently fold rolled oats and raisins into the dough using a spatula until evenly distributed.
07 - Drop dough in rounded tablespoons onto prepared baking sheets, spacing each cookie approximately 2 inches apart.
08 - Bake in preheated oven for 10 to 12 minutes, until cookie edges are golden and centers appear slightly underbaked.
09 - Allow cookies to rest on baking sheets for 5 minutes, then transfer to a cooling rack to reach room temperature.

# Expert Tips:

01 -
  • They're chewy in the middle where it counts, with edges that have just the right amount of crisp.
  • The spices whisper instead of shout, letting the oats and raisins be the real stars.
  • One batch makes enough to share, sneak extras to work, and still have some left for midnight moments.
02 -
  • Underbaking is your secret weapon here—cookies continue cooking on the hot pan, so pulling them out slightly early gives you chewy centers instead of hard, crunchy ones.
  • Softened butter matters more than you'd think; cold butter won't cream properly and won't trap the air that makes cookies light.
  • If you soak your raisins in warm water, make sure to drain them really well or you'll end up with sticky, dense dough.
03 -
  • Room temperature eggs and softened butter aren't just nice-to-haves; they're what separate chewy cookies from dense disappointments.
  • Parchment paper prevents sticking and helps you notice when the edges turn golden faster than watching a bare sheet would ever allow.
  • If you want extra-plump raisins, soak them in warm water or even rum for 10 minutes, then drain them completely before stirring into the dough.
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