Soft and Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies have a soft, chewy texture. The combination of rolled oats, raisins, and warm spices like cinnamon and nutmeg gives them a familiar character. They are not crisp or snappy, but have a tender interior with firm, golden-brown edges.

The texture comes from a few key techniques. A higher ratio of brown sugar to granulated sugar adds moisture from molasses. Chilling the dough before baking is also important. This step solidifies the butter, which helps control spread in the oven for thicker, softer centers, and allows the oats and flour to hydrate.

Ingredients

Makes About 24 cookies

• 1 1/2 cups (188 g) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 cup (226 g) unsalted butter, softened to room temperature
• 1 cup (213 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups (270 g) old-fashioned rolled oats (not instant)
• 1 1/2 cups (225 g) raisins

Method

1. Combine Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside.
2. Cream Butter and Sugars In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, packed brown sugar, and granulated sugar on medium speed for about 3 to 4 minutes, until the mixture is light, creamy, and pale in color.
3. Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
4. Combine Wet and Dry Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour is almost fully incorporated. Be careful not to overmix.
5. Add Oats and Raisins Stop the mixer and add the rolled oats and raisins. Use a spatula to fold them in gently until they are evenly distributed throughout the dough.
6. Chill the Dough Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 60 minutes, or up to 24 hours. This step is important for preventing the cookies from spreading too much.
7. Preheat and Prepare When you are ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
8. Portion the Dough Scoop rounded portions of the chilled dough, about 2 tablespoons (30 g) each, and place them on the prepared baking sheets. Leave about 2 inches (5 cm) of space between each cookie.
9. Bake the Cookies Bake one sheet at a time for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft. They will continue to firm up as they cool.
10. Cool Completely Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.

Tips for Soft and Chewy Oatmeal Cookies

The final texture of an oatmeal cookie depends on a few details in the process. These suggestions can help achieve a soft and chewy result.

The Importance of Ingredient Temperature

Using butter and eggs at room temperature is a common instruction in baking. When beaten with sugar, softened butter creates microscopic air pockets that expand in the oven, contributing to the cookie’s lift and tender texture. If the butter is too cold, it will not cream properly. If it is melted, the cookies are likely to be greasy and flat. Room-temperature eggs blend more evenly into the batter, creating a stable emulsion.

Do Not Overmix the Dough

When adding the flour mixture to the creamed butter and sugar, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. It is good practice to finish mixing by hand with a spatula to avoid working the dough too much.

Why Chilling the Dough Matters

Chilling the cookie dough is a worthwhile step. It solidifies the butter, which takes longer to melt in the oven. This means the cookies spread less and bake up thicker and softer. Chilling also allows the flour and oats to fully hydrate, which can lead to a more developed flavor and an even chewier texture. A minimum of one hour is recommended.

Choosing Your Oats

This recipe uses old-fashioned rolled oats, which are whole grains that have been steamed and flattened to provide a distinct, chewy texture. For another way to use rolled oats, try this base recipe for overnight oats. Instant oats are thinner and more processed, and will result in a pastier cookie. Steel-cut oats are too coarse and will not soften properly during the short baking time.

Variations and Swaps

This recipe can be used as a starting point for customization. The mix-ins and spices can be adjusted to create different versions.

• Dried Fruit: Instead of raisins, try an equal amount of dried cranberries, chopped dried apricots, or dried cherries.
• Chocolate Chips: Replace the raisins with 1 1/2 cups (255 g) of semisweet, milk, or white chocolate chips. A combination of raisins and chocolate chips also works.
• Nuts: Add about 1 cup (120 g) of chopped walnuts or pecans. Toasting the nuts in a dry skillet over medium heat for a few minutes before adding them can deepen their taste.
• Spices: You can add a pinch of allspice or ground ginger along with the cinnamon and nutmeg. A little orange zest can also brighten the flavor, especially when paired with dried cranberries.

A Note on Swaps

A few simple swaps can be made. You can replace half of the all-purpose flour with whole wheat flour for a nuttier taste, though this may create a denser cookie. To include more fruit, you can increase the amount of raisins or add other dried fruits. Reducing the sugar is possible, but sugar contributes to texture and moisture, so a large reduction will change the final result. If you enjoy baking with fruit, you might also like this easy one-bowl banana bread.

Storing Cookies

Store the cooled cookies in an airtight container at room temperature. They will stay soft for up to 4 days. Placing a slice of bread in the container can help maintain their softness. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.