These oatmeal raisin cookies are thick, soft, chewy and just perfect.
I’m always into trying different kinds of cookies and desserts, but sometimes you just need the classics. These oatmeal cookies have been a looong time in the making because I am super picky about my oatmeal cookies. I love nice, thick, soft, chewy oatmeal cookies that have a little bit of spice to them and are chock full of raisins. You too? Well, you’ve come to the right place! I just cannot say enough good things about these cookies. We loved these classic soft and chewy oatmeal raisin cookies so much that the first batch was gone the day they were made and I was ordered to whip up a second the next day.
Sometimes when I make these cookies, I divide the dough in half and add raisins in one half and chocolate chunks/chips in the other half. Some people prefer chocolate and some prefer raisins, so it covers all oatmeal cookie lovers preferences!
I tested this recipe a few different times and this version was my absolute favorite. I love a soft and chewy oatmeal cookie and I did not want them to be flat – these were just perfect! The trick to keeping them nice and thick is chilling the dough – it’s mandatory for these cookies! If you don’t chill the dough, they will spread out and be very flat, which is okay too if that’s what you like! They stay so super soft for days and days after you make them. That’s one of my favorite things about these cookies!
Ingredients:
Instructions:
In a medium-sized bowl, toss flour, oats, baking soda, cornstarch, salt cinnamon and nutmeg together. Set aside.
In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla and molasses and mix until smooth. Pour in the flour/oat mixture and mix until just combined. Do not over-mix. Stir in the raisins by hand with a rubber spatula. Chill dough for 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Roll 2 tablespoons of dough in a ball and place on prepared cookie sheet 2" apart. Repeat this step for the remaining dough. Place the dough that is not being used back into the refrigerator until ready to use so it stays nice and cold. Bake cookies for 10-12 minutes. They will look a little wet in the center and undone but this is okay. They will firm up as they cool to room temperature - this is what keeps them soft. If you like a crunchier cookie, simply bake longer.
https://www.sprinklesomesugar.com/classic-soft-and-chewy-oatmeal-raisin-cookies/
Love how chunky and chewy these oatmeal raisin cookies look! Definitely one of my favorite cookies!
Chunky oatmeal cookies are the best!
Oooh, those do look delightfully soft and chewy – perfection!
Sometimes you just have to have one of the classics. Soft and chewy oatmeal raisin are a weakness of mine – these look perfect!
They’re definitely a weakness for me too!
These looks like the perfect oatmeal cookies – soft, plump and packed with oats. Now I need to make a batch for my family!
Yes, yes! Let me know if you do.
There is just nothing better than a big chunky cookie like this! I could really devour these!
Thanks Ashlyn!!
You can never go wrong with oatmeal cookies. Yours look so soft and chewy. Love that! I always love chocolate chips in my oatmeal cookies too.
Sometimes I make half raisin half chocolate chip because we can never decide! Lol
I love oatmeal raisin cookies! I feel like they don’t get nearly enough attention–they’re amazing! These look incredible! Always love a good recipe for these!
I know, right?! I agree. They’re so good!
How much raisins do you use? They are not listed in the ingredients.
Ahh, thank you for catching that, Diana! I used 1 cup of raisins in this recipe.
I would like to say a big and hearty thank you. This is a great recipe all other oatmeal reciepes ought to be banned.
This here is the deal break! !!!
Chewy, soft, flavorful l made these yesterday oh oh my mouth rhymes keep going
I am constantly searching for a great oatmeal cookie to make for my dad. But he always complains that they are too sweet. I’ve lowered sugar and sometimes that changes the texture and taste. Look forward to giving these a try!
Made these yesterday. Come out dry however I have to admit I used 1 minute oats not old fashioned. I knew it would make a difference but that’s all I had. Use old fashioned. Today I’m trying to save them. Also I think it could use more spice.
Yes, that is because quick oats have powder in them. Quick oats cannot be used as a substitute in this recipe.
– Jessica
Just made these did raisins in half for me and choc chips in half for the hubby and kids. Big hit!!!! So delicious thank you for this recipe.
Yum! Great idea splitting the dough. You’re welcome!