Our Soft and Chewy Oatmeal Raisin Cookies offer a delectable blend of rich, unsalted butter, aromatic spices and plump raisins that burst with sweetness. The warm, inviting flavors create a tender, moist texture that reminds you of home. Each bite is a perfect balance of tradition and truly irresistible delight.

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I love making these Soft and Chewy Oatmeal Raisin Cookies because they are simply the best kind of treat you can make at home. Using 1 cup of softened unsalted butter along with 1 cup light brown sugar and 1/2 cup granulated sugar gives the cookies their rich and satisfying taste.

I mix in 2 large eggs and 1 teaspoon of vanilla extract to create a light batter. Then, I add in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt to balance out the sweetness.

The real star though is the 3 cups of old-fashioned rolled oats and 1 cup of raisins which make the cookies wonderfully moist and give them extra fiber. Sometimes I throw in a teaspoon of ground cinnamon cause it really adds flavor.

While these are indulgent cookies high in sugars and fats, the oats and raisins do bring essential vitamins and some nutritional value. I have made my share of Chewy Oatmeal Raisin Cookies and they always turn out amazing.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I enjoy how soft and chewy the cookies turn out even if the centers still look a bit undercooked; that texture is just perfect in my opinion. Second, I like the way the raisins burst with sweetness in every bite, and when you add a bit of cinnamon, it gives the cookies an extra kick of flavor that makes them way more interesting. Third, making these cookies is super easy—the instructions are simple enough that I never feel overwhelmed, plus the ingredients are things I already have in my kitchen. Lastly, the whole process fills my house with an amazing buttery, sweet scent that reminds me of cozy afternoons at home.

Ingredients

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Unsalted butter: adds rich moisture, flavor and helps achieve a soft, chewy texture.
Brown sugar: offers deep caramel notes, moisture and natural sweetness to enhance taste.
Rolled oats: loaded with fiber and carbs, giving hearty texture and wholesome flavor.
Raisins: natural sweet bursts that contribute chewy texture plus vitamins and minerals.
Eggs: add protein, bind ingredients and contribute moisture for a chewier cookie.
All-purpose flour: provides structure and forms the cookie’s essential base.
Baking soda: assists in leavening for a light, soft, chewy cookie consistency.
Vanilla extract: imparts a warm aroma and sweet, rounded flavor enhancing all notes.

Ingredient Quantities

1 cup unsalted butter (softened)

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups old-fashioned rolled oats

1 cup raisins

1 teaspoon ground cinnamon (optional but really adds flavor)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until it’s light and fluffy.

3. Beat in the eggs one at a time along with the vanilla extract, mixing well after each addition.

4. In another bowl, stir together the all-purpose flour, baking soda, salt and the optional ground cinnamon if you’re using it.

5. Gradually mix the dry ingredients into the wet mixture until just combined, making sure not to overmix.

6. Fold in the old-fashioned rolled oats and raisins, making sure they are evenly distributed throughout the dough.

7. Drop tablespoon sized balls of dough onto the prepared baking sheet, spacing them out to give room for spreading.

8. Bake the cookies in the preheated oven for about 10 to 12 minutes; the edges should look golden while the centers may still seem a bit soft.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them onto a wire rack to cool completely.

10. Enjoy these soft and chewy oatmeal raisin cookies while they’re still warm and relish every bite!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. A large mixing bowl (for creaming the butter and sugars, plus eggs and vanilla)
5. A separate bowl (for combining the dry ingredients)
6. Electric mixer or hand whisk for mixing the wet ingredients
7. Measuring cups and spoons
8. A spatula (for folding in the oats and raisins)
9. Tablespoon or cookie scoop (to form the dough balls)
10. Wire rack (for cooling the cookies)

FAQ

Q: How long do these cookies take to bake?

A: They usually take about 10 to 12 minutes. Just keep an eye on them cause every oven is different and you dont wanna overbake 'em.

Q: Can I substitute raisins with something else?

A: Yeah, you can swap the raisins for dried cranberries or even chocolate chips if you're into that. It'll change the flavor a bit but they still come out delish.

Q: How do I keep the cookies soft and chewy?

A: Make sure you take 'em out a little before they seem fully done because the cookies will set as they cool. Also, using brown sugar helps keep 'em moist.

Q: Can these cookies be made ahead of time?

A: For sure, you can store 'em in an airtight container for up to a week. They even taste better the next day cause all the flavors have time to blend together.

Q: Why use both brown sugar and granulated sugar?

A: The brown sugar adds that chewy moisture and rich flavor, while the granulated sugar helps give you a little crisp on the edges. It's all about balancing textures!

Soft And Chewy Oatmeal Raisin Cookies Recipe Substitutions and Variations

Unsalted butter: you can use margarine or even coconut oil for a slightly different flavor profile.
Light brown sugar: try using muscovado sugar or even turbinado sugar, but it might change the sweetness a tad.
Granulated sugar: you may swap with a natural sweetener like honey or maple syrup, though you’ll need to adjust the liquid a little bit.
Eggs: if you’re out, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg as a vegan alternative.
Old-fashioned rolled oats: you can use quick oats if needed, though the texture might end up a bit different.

Pro Tips

1. Make sure your butter is really soft before starting; if it’s too cold, the sugars wont cream properly and your dough can turn out gritty.
2. Chill the dough for about 20 minutes before baking so that the cookies stay thick and chewy rather than spreading thin out in the oven.
3. Using an ice cream or cookie scoop can help you get evenly sized dough balls, this way they’ll bake pretty uniform and look more appealing.
4. Even though the batter might look a bit runny, don’t worry about it too much — once baked, the cookies firm up and get that perfect soft center with a slight crunch on the edges.