Fork Weekly
Oatmeal raisin cookies get unfairly maligned as the “not chocolate chip” cookie, but a good one — chewy, buttery, warm with cinnamon and studded with plump raisins — is a genuinely great cookie in its own right.
The chewiness comes from brown sugar and old-fashioned oats, plus one rule shared with every good cookie: pull them from the oven while the centers still look underbaked. Carryover heat on the pan finishes the job.
Chewy Oatmeal Raisin Cookies
Soft, chewy oatmeal cookies with plump raisins and a warm hit of cinnamon — crisp at the edges, tender in the middle, and better than any bakery's.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- ½ tsp salt
- 3 cups (270 g) old-fashioned rolled oats
- 1.5 cups (225 g) raisins
Instructions
- Heat the oven to 350°F (175°C) and line two sheet pans with parchment.
- Cream the butter, brown sugar and granulated sugar until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, then the vanilla.
- In a separate bowl, whisk the flour, baking soda, cinnamon and salt. Stir into the wet ingredients until just combined.
- Fold in the oats and raisins.
- Scoop 2-tablespoon mounds onto the sheets, spacing them 2 inches apart.
- Bake 10–12 minutes, until the edges are set but the centers still look slightly underdone. Cool on the pan 5 minutes before moving.
Recipe notes & tips
- Pull them while the centers look soft — they finish setting on the hot pan and stay chewy.
- Soak the raisins in warm water 10 minutes and pat dry for extra-plump results.
- Swap raisins for dried cranberries or chocolate chips if you like.
178 kcalCalories
3 gProtein
28 gCarbs
7 gFat