Oatmeal Raisin Cookies

These soft and chewy Oatmeal Raisin Cookies are moist on the inside with slightly crisp edges. Sweetened with molasses and brown sugar, and laced with hints of cinnamon and nutmeg, these are the best oatmeal raisin cookies you’ll ever try!

Tips for Chewy Oatmeal Raisin Cookies

• Use the right oats. It’s important to use regular old-fashioned rolled oats when making oatmeal raisin cookies, not steel-cut oats or quick oats. Steel-cut oats don’t soften as easily and will deliver a tough texture, while quick-cooking oats will get too soft. Rolled oats will give that perfectly chewy, but not mushy texture you want.
• Soak the raisins. Definitely take that extra 10 minutes to soak the raisins in hot water. It helps them soften and plump up, plus make them more flavorful.
• Chill the dough, but be mindful of the time. The dough should chill for just 30 minutes, which will help them from spreading too much. However, don’t chill longer or the dough will be hard to scoop.
• Do not over-bake. The cookies will look soft and under-baked when you take them from the oven. The edges should be turning slightly brown, but the centers will look a little under-baked. They will continue baking once you remove them from the oven. If you over-bake them, they won’t have an optimal chewy texture.
• Avoid your cookies spreading too much. If the cookies over-spread, it’s often a result of not chilling the dough and/or butter that’s a bit too soft. Allow butter to sit out for about 2 hours before using, not overnight. (The amount of time depends on the weather and how cool you keep your kitchen.) To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy, cool to the touch, and not warm.

Oatmeal Raisin Cookies

5 from 6 Ratings

These soft and chewy Oatmeal Raisin Cookies are moist on the inside with slightly crisp edges. Sweetened with molasses and brown sugar, and laced with hints of cinnamon and nutmeg, these are the best oatmeal raisin cookies you'll ever try!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Chill Time 30 minutes minutes

Total Time 59 minutes minutes

Servings: 32 cookies

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Ingredients

• 1 cup raisins
• 1 cup unsalted butter , softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon molasses
• 2 teaspoons vanilla
• 1 & 1/2 cups all-purpose flour , spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 cups old-fashioned rolled oats
• 1/3 cup toasted walnuts , finely chopped (optional but recommended)

Instructions

• Place 1 cup raisins in a bowl with very hot water and let them soak for 10 minutes until they're nice and plump. Drain and blot dry.
• Using a stand mixer or handheld electric mixer, in a large bowl, cream together 1 cup unsalted softened butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until smooth and creamy, 1 to 2 minutes.
• Add in 2 large eggs, 1 tablespoon molasses, and 2 teaspoons vanilla until combined, scraping down the bowl with a rubber spatula, as necessary.
• In a separate bowl, whisk together 1 & 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add to the wet ingredients and mix until combined.
• Beat in 3 cup rolled oats, the plumped up raisins, and 1/3 cup finely chopped toasted walnuts. (Dough will be thick and sticky.)
• Chill dough in the fridge for 30 minutes (but not longer.)
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Using a cookie scoop, roll balls of dough (about 2 tablespoons of dough per cookie) and drop onto the baking sheets 2-inches apart.
• Bake for 12 to 14 minutes, until they begin to turn golden brown around the edges. (The centers will look very soft and under-baked.)
• Remove from the oven, and allow to cool on the baking sheets for 3 to 5 minutes. Then transfer to a cooling rack to cool completely.
• Enjoy with a tall glass of cold milk!

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 80mg | Potassium: 102mg | Fiber: 1g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: best oatmeal raisin cookies, chewy oatmeal raisin cookies, easy oatmeal raisin cookies

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How to Store & Freeze Oatmeal Cookies

• On the counter. You can store these oatmeal raisin cookies at room temperature for up to a week. Just keep them in a ziploc bag or other airtight container.
• Can I freeze oatmeal raisin cookies? These cookies also freeze well. Once completely cool, transfer them to a ziploc freezer bag or freezer-safe container and freeze for up to 3 months. Thaw on the counter and enjoy!

More Easy Cookie Recipes:

• Easy Peanut Butter Cookies
• Easy Sugar Cookies
• Chocolate Sugar Cookies
• Molasses Cookies
• Snickerdoodle Cookies
• Kitchen Sink Cookies
• DoubleTree Cookies

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