If you love bakery-style cookies with crisp edges, soft centers, and warm cinnamon flavor, these Chewy Oatmeal Raisin Cookies are about to become your new favorite. Thick, hearty, and perfectly balanced between sweet and spiced, this classic cookie recipe delivers that nostalgic homemade flavor everyone craves.

Unlike dry or cakey versions, this recipe focuses on maximum chewiness, deep flavor, and a tender texture that stays soft for days.

Whether you’re baking for holidays, lunchboxes, or cozy evenings at home, these cookies are reliable, crowd-pleasing, and incredibly satisfying.

Why You’ll Love These Chewy Oatmeal Raisin Cookies

Soft and chewy centers
Perfectly spiced with cinnamon
Thick bakery-style texture

Easy pantry ingredients
Freezer-friendly
Stays soft for days

These cookies strike the ideal balance between hearty oats and sweet, plump raisins.

What Makes Oatmeal Raisin Cookies Chewy?

The key factors that create that irresistible chewy texture:

Brown sugar – Adds moisture and depth.

Butter – Provides richness.
Eggs – Bind and add structure.
Old-fashioned rolled oats – Deliver hearty texture.

Proper baking time – Slightly underbaking keeps centers soft.

The result? A cookie that’s tender in the middle with lightly crisp edges.

Ingredients for Chewy Oatmeal Raisin Cookies

Dry Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

Wet Ingredients

1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar

2 large eggs
2 teaspoons vanilla extract

Mix-Ins

3 cups old-fashioned rolled oats

1 cup raisins

Optional add-ins:

1/2 cup chopped walnuts

1/2 cup white chocolate chips
1/2 teaspoon nutmeg

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat to 350°F (175°C).

Line baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

Flour

Baking soda
Salt
Cinnamon

Set aside.

Step 3: Cream Butter & Sugars

In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

This step incorporates air for better texture.

Step 4: Add Eggs & Vanilla

Mix in eggs one at a time.

Add vanilla extract.

Beat until smooth.

Step 5: Combine Dry & Wet

Gradually mix dry ingredients into wet ingredients until just combined.

Do not overmix.

Step 6: Fold in Oats & Raisins

Stir in:

Rolled oats
Raisins

Dough will be thick.

Step 7: Scoop & Bake

Scoop 2-tablespoon portions onto baking sheet.

Bake 10–12 minutes until edges are golden but centers look slightly underdone.

Cool on pan for 5 minutes before transferring.

Pro Tips for Perfect Chewy Cookies

1. Use Old-Fashioned Oats

Quick oats create a softer, less textured cookie.

2. Soak Raisins (Optional but Recommended)

Soak in warm water for 10 minutes and pat dry.
This makes them plumper and softer.

3. Slightly Underbake

Cookies continue cooking on the pan.

4. Chill the Dough

Chilling for 30 minutes helps prevent spreading.

5. Measure Flour Correctly

Spoon and level flour to avoid dense cookies.

Flavor Profile

These cookies are:

Warmly spiced
Buttery
Sweet but balanced

Soft and hearty
Slightly caramel-like from brown sugar

They taste like comfort in cookie form.

Variations & Customizations

1. Oatmeal Raisin Walnut Cookies

Add 1/2 cup chopped walnuts for crunch.

2. Oatmeal Cranberry Cookies

Replace raisins with dried cranberries.

3. Chocolate Chip Oatmeal Cookies

Swap raisins for chocolate chips.

4. Healthier Version

Reduce sugar slightly
Use whole wheat flour (replace half)
Add flaxseed

5. Extra Spiced

Add:

1/4 teaspoon cloves
1/4 teaspoon nutmeg

Storage Instructions

Room Temperature:

Store in airtight container up to 5 days.

Refrigerator:

Keeps up to 7 days (bring to room temp before serving).

Freezer:

Freeze baked cookies up to 3 months.

Freeze dough balls and bake from frozen (add 1–2 minutes baking time).

Why This Recipe Works

Brown sugar keeps cookies moist
Proper butter ratio prevents dryness

Oats provide chewiness
Balanced sugar ratio prevents overspreading
Slight underbaking locks in softness

Every element is calibrated for ideal texture.

Calories: 180–220
Carbohydrates: 28g

Fat: 8g
Protein: 3g

For a lighter version, reduce sugar by 1/4 cup and use smaller scoops.

Common Mistakes to Avoid

Overbaking
Using quick oats
Overmixing dough

Skipping parchment paper
Using cold butter

Room temperature butter is essential for proper creaming.

Frequently Asked Questions

Why are my cookies dry?

Likely overbaked or too much flour.

Why did my cookies spread too much?

Butter was too warm or dough wasn’t chilled.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend and certified GF oats.

Can I reduce sugar?

Yes, reduce by 1/4 cup without major texture change.

Serving Ideas

With a glass of cold milk
With coffee or tea

Crumbled over vanilla ice cream
As ice cream sandwich cookies
Packed in lunchboxes

They’re versatile and universally loved.

Make Them Bakery-Style

For thicker cookies:

Chill dough 1 hour

Use 3-tablespoon scoops
Bake slightly longer
Sprinkle flaky sea salt on top

The salt enhances sweetness beautifully.

Perfect for Every Occasion

Holiday cookie trays
Back-to-school treats

Potlucks
Afternoon snacks
Gift boxes

Oatmeal raisin cookies are timeless.

Final Thoughts

These Chewy Oatmeal Raisin Cookies are soft, warmly spiced, and perfectly balanced. With hearty oats, sweet raisins, and a buttery base, they offer that classic homemade flavor that never goes out of style.

Whether you enjoy them fresh from the oven or packed away for later, this recipe guarantees consistent, chewy perfection every time.

Chewy Oatmeal Raisin Cookies (Soft, Thick & Perfectly Spiced)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream wet ingredients: Beat butter, brown sugar, and granulated sugar until light and fluffy (~3 min). Add eggs one at a time, then vanilla.

Add dry ingredients: Whisk flour, baking soda, cinnamon, and salt. Gradually mix into wet ingredients until just combined.
Fold in: Stir in oats and raisins (and nuts if using).
Scoop & bake: Drop 2-tbsp mounds onto sheets, spaced 2″ apart. Flatten slightly with wet fingers.

Bake 10–12 minutes, until edges are golden but centers look soft.
Cool on pan 5 minutes before transferring to a rack.

💡 Pro Tips:
– For extra chewiness, chill dough 30 min before baking.
– Soak raisins in warm water (or rum!) for 10 min, then drain—keeps them plump.
– Store in an airtight container with a slice of bread to stay soft.

Prep Time & Nutrition (per cookie, makes 24):