Chewy Oatmeal Raisin Cookies

Last Sunday, my apartment smelled like cinnamon and butter for three hours straight. My roommate kept wandering into the kitchen, asking if they were done yet. I think the anticipation might be better than actually eating them.

I made these for my dad last Christmas, and he ate three warm ones standing right by the cooling rack. Said they reminded him of the cafeteria cookies he loved in college, but better.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour: Gives structure without making them cakey or dense
• 1 tsp baking soda: Creates those perfect cracks and spread
• 1/2 tsp salt: Balances the sweetness and brings out the spices
• 1 1/2 tsp ground cinnamon: The backbone of that classic oatmeal cookie flavor
• 1/4 tsp ground nutmeg: Adds warmth without overpowering everything else
• 1 cup (225 g) unsalted butter softened: Room temperature butter creams properly and helps cookies spread
• 1 cup (200 g) packed light brown sugar: Provides moisture and deep caramel flavor
• 1/2 cup (100 g) granulated sugar: Creates crisp edges while centers stay soft
• 2 large eggs: Binds everything together and adds richness
• 2 tsp pure vanilla extract: Do not skip this, it makes the whole house smell amazing
• 3 cups (240 g) old-fashioned rolled oats: Use thick oats, not instant, for the best texture
• 1 1/4 cups (175 g) raisins: Plump up in the dough and burst with sweetness in every bite

Instructions

Preheat your oven and prep the baking sheets:

Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. The parchment prevents sticking and makes cleanup so much easier.

Whisk together the dry ingredients:

In a medium bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisking them together now ensures even distribution throughout the dough.

Cream the butter and sugars:

Beat the softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. This takes about 2 to 3 minutes and creates air pockets for a tender texture.

Add the eggs and vanilla:

Add the eggs one at a time, beating well after each one. Mix in the vanilla extract until everything is thoroughly combined.

Combine wet and dry ingredients:

Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix or your cookies will turn out tough.

Fold in the oats and raisins:

Stir in the oats and raisins with a spatula until evenly distributed. The dough will be thick and loaded with mix-ins.

Scoop and space the cookie dough:

Drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between cookies because they will spread as they bake.

Bake until perfectly golden:

Bake for 10 to 12 minutes until edges are golden but centers still look slightly underbaked. They will finish cooking on the baking sheet.

Cool completely before serving:

Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack. This firms them up without losing that chewy texture.

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These have become my go-to whenever I need to bring something to a gathering or just want my apartment to smell incredible.

Getting The Right Texture

The trick is pulling them out when the centers still look slightly soft. They will continue cooking on the hot baking sheet, which gives you that perfect chewy center with crispy edges everyone loves.

Making Ahead And Storage

The dough freezes beautifully for up to three months. Just scoop onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding one to two minutes to the baking time.

Customizing Your Cookies

Try soaking the raisins in warm water or rum for 10 minutes before adding them to the dough. You can also swap half the raisins for chocolate chips or chopped walnuts for a different twist.

• Chill the dough for 30 minutes if it is too soft to scoop
• Use a cookie scoop for uniform sizing and even baking
• Warm cookies slightly in the microwave before serving leftovers

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Nothing beats a warm oatmeal raisin cookie with a cold glass of milk. Hope these become a favorite in your kitchen too.

Recipe FAQs

→ Why are my cookies flat instead of thick?

Your butter may have been too soft or melted. Use butter softened to room temperature but still cool to touch. Chill the dough for 15-20 minutes before baking if your kitchen is warm.

→ Can I use quick oats instead of old-fashioned?

Yes, but the texture will be softer and less chewy. Old-fashioned rolled oats provide better texture and hold their shape during baking.

→ How do I know when they're done baking?

The edges should be golden brown while centers still look slightly underbaked. They'll firm up as they cool on the sheet for those crucial 5 minutes.

→ Why soak the raisins first?

Soaking in warm water or rum for 10 minutes plumps the raisins, making them juicier and preventing them from absorbing too much moisture from the cookie dough during baking.

→ Can I freeze the dough?

Yes, scoop dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

→ What makes these cookies chewy?

The combination of brown sugar, proper creaming technique, and slightly underbaking creates chewiness. The moisture from oats and raisins also contributes to the texture.