These oatmeal raisin cookies combine chewy rolled oats, warm cinnamon, and pockets of soft fruit. A short chill gives the flour and oats time to absorb moisture, so the cookies spread more evenly. The edges should look golden while the centers remain slightly soft when the tray leaves the oven. They become firmer as they cool.
Ingredient notes
- Unsalted butter: Soften until it dents under gentle pressure but is not oily or melted; this controls how far the cookies spread.
- Light brown sugar: Pack the measuring cup if using cups. Its moisture helps the centers stay chewy.
- Granulated sugar: White sugar contributes to the edges setting; replacing all of it with brown sugar changes spreading and texture.
- Egg: Use one large egg. Adding an extra egg makes this small batch wetter and changes the dough balance.
Tips for a dependable result
Use old-fashioned rolled oats for a distinct chewy texture; steel-cut oats will stay hard in this short bake. Weigh the flour and oats rather than packing a measuring cup. Butter should yield to a fingertip but retain its shape. Melted or greasy butter can cause excess spreading. If your raisins are exceptionally dry, soak them briefly in warm water, then drain and pat thoroughly dry before adding. Keep cookie portions similar in weight so the batch finishes together.
Timing and portions
This recipe makes 24 cookies. Allow about 20 minutes for preparation and 24 minutes for cooking, plus 35 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Chewy Oatmeal Raisin Cookies
Ingredients
Method
- Cream the softened butter and both sugars for 2 to 3 minutes. Beat in the egg and vanilla, scraping the bowl.
- Whisk flour, baking soda, cinnamon, and salt separately. Mix into the butter mixture just until combined. Fold in oats and raisins; cover and chill 30 minutes.
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Divide dough into 24 portions, about 34 g each. Space 2 inches apart and flatten slightly.
- Bake one tray at a time for 11 to 13 minutes, until golden at the edges and just set in the center. Use a cool baking sheet for each batch.
- Cool on the tray 5 minutes, then transfer to a rack.
Notes
Storage and make-ahead notes
Store fully cooled cookies airtight at room temperature for up to 4 days. Freeze for up to 2 months, with parchment between layers. Bake chilled dough in two batches; the listed 24-minute oven time allows approximately 12 minutes per tray.
Estimated nutrition
Approximate nutrition per cookie, based on 24 cookies. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 19 g |
| Protein | 2 g |
| Total fat | 4.5 g |
| Saturated fat | 2.5 g |
| Fiber | 1 g |
| Total sugars | 11 g |
| Sodium | 85 mg |
More ideas from the kitchen
For another home-cooked option, try our classic sugar cookies or fudgy chocolate brownies recipe crackly top rich center. You can also browse the dessert collection for more inspiration.
