These classic Chewy Oatmeal Raisin Cookies are rich with vanilla and cinnamon, packed with plump raisins and hearty rolled oats, and bake up perfectly soft and chewy.
I’m sharing these Chewy Oatmeal Raisin Cookies as part of a series on classic cookies. If you prefer, swap the raisins for chocolate chips, but the cookies here are built around a strong vanilla and cinnamon flavor for a warm, comforting bite.
The key to the soft, chewy texture is the method: melt the butter instead of creaming it, and bake at a slightly lower temperature so the edges set without becoming crisp or flat.
I love how bold the flavors are — a full tablespoon of vanilla and a generous teaspoon of cinnamon give these cookies a warm, aromatic profile that shines through the oats and raisins.
Old-fashioned rolled oats add a hearty texture that makes each cookie satisfying and substantial. These are great with raisins or chocolate chips — whichever you prefer. Give them a try!
Chewy Oatmeal Raisin Cookies
Ingredients
- ¾ cup (170 g) butter, (12 Tbsp) melted
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 2 large eggs
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups (140 g) old fashioned rolled oats
- 1 heaping cup (160 g) raisins
Instructions
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Melt the butter and let it cool slightly. In a stand mixer, combine the melted butter with both sugars and mix until well blended. Add the cinnamon, vanilla, and eggs, and mix until the batter is light and creamy.
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In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until just combined.
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Fold in the oats and raisins until evenly distributed. Using a #30 cookie scoop (about 2 Tbsp), drop dough balls onto a silicone- or parchment-lined baking sheet, spacing them and baking no more than 12 per tray.
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Bake at 325°F (163°C) for 13–15 minutes, until the edges are lightly browned and set but the centers remain soft. Do not overbake. Let cookies rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool. Store in an airtight container at room temperature for up to 5 days.
Notes
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Recipe lightly altered from The Girl Who Ate Everything
