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Chewy oatmeal and raisin cookies recipe

Chewy oatmeal and raisin cookies recipe

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  • Oatmeal cookies

Very chewy oatmeal and raisin cookies. A hint of cinnamon really makes these oatmeal cookies warm and lovely.

68 people made this

IngredientsServes: 30

  • 175g margarine
  • 175g dark brown soft sugar
  • 1 egg
  • 75ml milk
  • 1 1/2 teaspoons vanilla extract
  • 250g porridge oats
  • 125g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon ground cinnamon
  • 110g chopped walnuts
  • 150g raisins

MethodPrep:15min ›Cook:10min ›Extra time:5min cooling › Ready in:30min

  1. Preheat the oven to 190 C / Gas 5. Grease baking trays.
  2. In a large bowl, cream together the margarine and dark brown soft sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, bicarbonate of soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared baking trays.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(48)

Reviews in English (44)

This didn't work-28 Apr 2014

This sticky dough had no inclination to spread so the cookies ended up like mini rock cakes. They are more of a cake than a cookie and are definitely not chewy at all.They taste good though.I cooked mine for 14 minutes just to get them to brown otherwise they would have been a bit anemic looking.Not a recipe to save in my opinion.-08 Feb 2014

Have just made these cookies-17 Mar 2013

Soft and Chewy Oatmeal Raisin Cookies

Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious.

I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make.

If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else!

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Recipe Summary

  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ sticks cold salted butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 cups rolled oats
  • 1 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.

Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.

Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.

Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Giant Oatmeal Raisin Cookies (Chewy Too)

Do you remember in high school (now I am dating myself here so forgive me) when you could get a Grandma’s cookie that was actually a large cookie? Not one of these itty bitty cookies they sell today, but a large cookie bigger than your palm? Well I miss those days. My favorite of all the Grandma’s cookies was the Oatmeal Raisin Cookie. Yeah the others were good but to me you couldn’t beat the Oatmeal Raisin ones. Yeah the other Grandma’s cookies were good but to me you couldn’t beat the Oatmeal Raisin cookies. This recipe for Giant Oatmeal Raisin Cookies captures the flavor, chewiness, and the size of those old school Grandma’s cookies and you can make them at home.

My family is divided on Oatmeal Raisin Cookies. My wife, and Kailey on one side that don’t like them (pick out the raisins they say) Kennedy is in the middle and the rest of us on the other. I would say that it might be my favorite cookie of all time. You can argue that an oatmeal chocolate chip cookie is better but I think the chocolate takes away from the flavor of the actual dough of the cookie whereas the raisin adds to the flavor and does not detract from it.

I really hope you take the time to make these and tell me in the comments where your family lies on the Oatmeal Raisin spectrum, I would love to know.

Giant Oatmeal Raisin Cookies


  • 1 1/2 C. All-purpose flour
  • 1 1/2 C. Raisins
  • 1/2 t. Table salt
  • 1/2 t. Baking powder
  • 1/4 t. Fresh ground nutmeg (fresh really makes a difference)
  • 1/2 t. Cinnamon
  • 2 sticks butter (1/2 pound), softened but still firm
  • 1 C. Brown sugar
  • 1 C. White sugar
  • 2 Eggs
  • 3 C. Old fashioned rolled oats
  • Sea Salt for


  1. Adjust oven racks to middle position heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars beat until fluffy, about 3 minutes. Beat in eggs one at a time.
  2. Mix flour, salt, baking powder, cinnamon and nutmeg together, then mix them into butter-sugar mixture with. Mix in oats and optional raisins.
  3. Form dough into sixteen to twenty 2-inch balls or I used 2 scoops of a #40 schoop, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheet from front to back) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

One Response to &ldquoGiant Oatmeal Raisin Cookies (Chewy Too)&rdquo

I hate rasins, but I love a good oatmeal raisin cookie. These are perfect. Thanks for another fantastic recipe!

Expert Tips and FAQS

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier. For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up. The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted. If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up. We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar and eggs properly.

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much needed air to the dough. We recommend creaming the butter and sugar for 2 minutes on medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour on low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.

Cookie size is a matter of personal taste. The important part is making them all the same size so they bake evenly. We like a good-sized cookie, so we use a medium-sized cookie dough scoop that makes a portion that has approximately 2 tablespoons of cookie dough. You can also pull out your food scale and measure the cookie dough.

Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet half-way through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this then burn a whole tray of cookies.

Cookies should always be stored in an airtight container. They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.

Chewy Gooey Oatmeal Raisin Cookies

The softest, chewiest oatmeal raisin cookies. Awesome slightly undercooked and straight out of the freezer.


  • 3 whole Well Beaten Eggs
  • 1 cup Raisins
  • 2 teaspoons Vanilla Extract
  • 2 sticks Butter
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2-½ cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 teaspoons Baking Soda
  • 2 cups One Minute Oats
  • 1 cup Pecans (optional)


Combine eggs, raisins, and vanilla. Set aside (in the fridge) for 1 hour.

Cream butter, brown sugar, and white sugar. Add flour, salt, cinnamon, and baking soda. Mix well it will be very crumbly.

Add egg mixture, plus oats and pecans (optional).

Drop by teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes at 350 degrees. They will be light brown.

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Sdodds92 on 1.3.2010

I stumbled upon this recipe when my dad wanted a sweet treat. He said he loved oatmeal raisin cookies that were filled with nuts and had a nice crunchy outside but a warm gooey inside. Can I say this cookie is absolute PERFECTION.

I made them a tad small on accident and ended up with over 50 cookies…oops. It doesn’t matter the size, these cookies deserve 5 stars/mitts!! Thank you so much for sharing this recipe!!

On 12.27.2009

Okey, I will admit that I’m a little spoiled with creaming sugars,butter,eggs & vanilla,in my food processor when I start cookies,but this was well worth the extra effect. These cookies were the best oatmeal raisin I’ve ever had!.I made a tray for my grandson,who only eats this type. They were a hit!

Aginto on 11.20.2009

Wow….sooooo good. I reduced the white sugar by 1/2 cup and they’re still so delicious, so perfectly crunchy on the outside but soft and chewy in the centre.

Kaycarrasco on 8.23.2009

I’m in the middle of making these right now. They’re *wonderful*! (I won’t confess how many I already, ahhh, “tested.”) I decided to take a short break, though, and chill the dough a bit it’s baking up a bit thinner than I prefer. Still, wow, this is a *keeper*!

6 Reviews

You must be logged in to post a review.

Snowclouds on 6.13.2012

These cookies are awesome. I do add about a tsp of nutmeg and double the cinnamon. I’ve made them 4-5 times now and they keep coming out perfectly. Also, this recipe makes a lot of cookies…about 30 medium cookies.

Lauraehall on 2.23.2011

I really love these cookies! I substituted the raisins for craisins and instead of doing pecans I added a cup of white chocolate chips. I will definitely be making these again…probably when I’m wanting to impress someone!

Theladymcarthur on 12.24.2010

Made these cookies to give as gifts for Christmas and I almost didn’t get to giftwrap them since my husband kept sneaking off with one or two each time he came into the kitchen. Very good cookie and easy to make. A winner in my books!

Jacki on 10.26.2010

The flavor of these cookies is perfect. Texture, amazing.

My problem? I needed 5 dozen, so I changed the quantity from 36 cookies to 60 cookies. Awesome that Tasty Kitchen does the conversions for me!

So I started baking. The first batch I did drop by teaspoonfuls as stated, and they ended up like tiny bite-sized cookies. So I switched to heaping teaspoons. They were still a bit small. Maybe tablespoons is what the author meant?

So I baked and baked, batch after batch. I got my 60 cookies, and wasn’t even halfway through the dough!

I stopped at 100 cookies, and decided to freeze the rest of the dough. I just don’t need so many cookies! Hopefully the dough freezes well, and I can make the rest for Thanksgiving next month. Or maybe I’ll save them for Christmas cookies.

Anyway, the recipe makes a damn good cookie, I just think the number of servings is off. Way off! With the 60 cookie measurements I probably would have gotten close to 200 cookies if I had kept going. No less than 150.

Britni on 10.24.2010

Spur of the moment, I wanted to make something, looked in my cupboard saw raisins and was immediately looking for oatmeal raisin cookies. I stumbled across this recipe and really loved it! Makes a ton of cookies really quick, I didnt have baking soda but went with the recipe anyways and they still turned out.

Oatmeal Raisin Cookie Recipe

Pureed raisins is the secret to a soft, chewy oatmeal raisin cookie recipe. Although I love my other oatmeal raisin cookie recipe, the real butter in this one has totally won me over…for now! (A funny little German baker once told me that “cookies are like men, even when they are good, there’s always room for improvement. Ha.)

Well…this oatmeal raisin cookie recipe doesn’t have much room left! They’re soft, chewy, with the perfect amount of sweetness and THAT BUTTER…. my oh my that butter. Butter really does make everything taste better huh? Damn you butter for being so good to my taste buds, yet so unfair to my thighs and gut. DAMN YOU I say.
Anyway, it’s no surprise the level of richness and creaminess that butter adds to this recipe. If you are an oatmeal raisin cookie lover, this recipe is sure to score high up there on your favorite list. Once again, my raisin-hating husband shamefully agreed to loving these cookies! lol

Chewy and Spicy Oatmeal Raisin Cookies

Sometimes you're in the mood to bake cookies, but you didn't plan ahead. Use these tricks to soften butter quickly.

Why do you call them &lsquospicy' oatmeal raisin cookies?

Good question! These are not spicy as in hot sauce&hellipthey're spiced with cinnamon, cloves and nutmeg! You could leave those out if you want but I think they give these cookies just the right about of flair. The smell while they're baking is divine and makes me feel so happy inside.

How do I make these delicious cookies?!

I'm so glad you decided to make these cookies. They're incredible and you won't be disappointed. Check out this quick and easy recipe:

Cream the butter and sugars together with an electric mixer. Add the eggs and vanilla.

In a separate bowl, combine the dry ingredients (minus the oats and mix-ins). Add dry to wet ingredients.

Add the oats and mix well. Then, add the raisins to the oatmeal cookie batter.

If you're not a fan of raisins, just choose another mix-in. Dried cranberries, nuts&ndashthey're all good! I usually make a few plain for my daughter who doesn't like raisins, too.

Next, I use a cookie scoop to get the cookie batter onto the baking sheet. But you don't have to! Just use a regular spoon to make oatmeal raisin drop cookies.

I bake using Pampered Chef stoneware because I like how it browns evenly on the bottom. If you're using traditional cookie sheets, use some parchment paper to keep the dough from sticking afterward. It makes clean-up easier, too!

Help, I left them in too long and they got overdone!

Now it's time to bake! Inevitably, I will let one of the batches go too long because I get distracted by something. Sigh.

When that happens, I call them &ldquodunkers&rdquo and they're perfect to dip in a cup of milk, cup of tea, or cup of hot chocolate.

How do I bake these oatmeal raisin cookies so that they're perfect?

What you're really aiming for is slightly under-baked centers. I know it seems counter intuitive to under-bake cookies on purpose but really it's what gives these delicious cookies the right taste and texture.

The cookies will solidify as they cool. So pull them out when they're golden brown.

Should I cool these cookies before serving?

If you can wait that long I applaud you. The smell usually gets to me and I can't wait. But it's best if you can give these cookies about 5 minutes to cool on the baking sheet before you pull them off and put them on the metal cooling racks. These are my favorites!

Leaving them on the cooking sheets for those extra five minutes lets them finish cooking, setting up, and the crispy edge magic happens here as well. It's a vital step in making sure these cookies come out perfectly I think!

What kind of texture do these cookies have?

I know everyone likes their cookies a different way. In my experience these oatmeal raisin cookies are best when they have a soft but also chewy texture. The real perfection of this recipe is how soft and chewy the texture is&ndashwhen you bake them the right amount.

They'll be chewy in the center with crispy edges which is just perfect! Oatmeal raisin cookies can go from chewy and delicious to rock hard in very little time so I think it's key to watch them and make sure you pull them out when they're just turning golden brown!

Thick and chewy oatmeal raisin cookies are a classic for a reason

Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that The Washington Post didn’t have a recipe in our database for this delicious but divisive dessert.

There are recipes for “outrageous” oatmeal cookies with raisins and cranberries, cherry pistachio oatmeal cookies, thin and crispy oatmeal cookies with shredded coconut and salted oatmeal cookies without any mix-ins, but none that focused just on the marriage of oats and raisins. I gladly took it as my mission to fix this grave oversight. After multiple tests, I landed on a recipe for thick and chewy oatmeal cookies — featuring hearty oats, plump raisins, warm cinnamon and fragrant allspice for extra complexity — that any fan of the confection will love.

I have been a fan of oatmeal raisin cookies for as long as I can remember, but it seems my admiration is not shared by all, thanks to a polarizing key ingredient — raisins. “Mealy,” “cloying sweetness” and “they are eww” are just some of the responses I got to an informal Twitter poll asking why people dislike them. Setting “eww” aside, this recipe does address raisins’ texture and sweetness.

Writer and cookbook author Charlotte Druckman suggested soaking the raisins to tackle the texture problem, and I quite enjoyed the plump, softened fruit suspended among the oats. This recipe calls for a quick plump on the stove with just water, but whiskey, spiced rum and/or the addition of cinnamon sticks, star anise or cloves to the pot would be nice flavor enhancers. And for those who think raisins have a “cloying sweetness,” the cookie batter itself is not very sweet, so the sugar from the fruit is needed to balance it.

When it comes to the cookie’s other integral ingredient, old-fashioned rolled oats are optimal for their chew. I experimented with toasting them for a nuttier, more robust oat flavor, which I enjoyed, but doing so led to a thinner cookie than desired, as the toasted oats absorbed less of the moisture in the cookie batter. A number of recipes also call for grinding the oats in a food processor to make oat flour, but as someone who prefers more streamlined recipes, I decided that would be a step too far.

As for the size and shape of these cookies, the temperature of the cookie dough is key. Refrigerate it for at least 30 minutes and up to overnight before baking to reduce spread and get the thick oatmeal cookies intended with this recipe. Longer aging produces a more concentrated flavor, which I enjoyed, but isn’t necessary if you desire freshly baked cookies imminently. And be sure to press the balls of cookie dough into pucks so that they bake up correctly. (I accidentally deleted that step when I sent the recipe to my colleague Becky Krystal for her to bake them to be photographed and ruined a batch of dough — sorry!)

If you’re on the fence about raisins in your cookies, I urge you to give this recipe a try and report back. I doubt you’ll be disappointed.

Make Ahead: The plumped raisins can be prepared up to 1 week in advance and refrigerated. The dough can be prepared and refrigerated up to 1 day before baking.

Storage Notes: The cookies can be stored in an airtight container at room temperature for up to 1 week. The raw, portioned cookie dough can be frozen, tightly wrapped, for up to 3 months. When baked from frozen, add a couple of minutes to the baking time.


  • 1 1/2 cups (227 grams/8 ounces) dark raisins
  • 2 sticks (227 grams/8 ounces) unsalted butter, at room temperature
  • 1 cup packed (220 grams/7 3/4 ounces) dark brown sugar
  • 1/3 cup (65 grams/2 1/4 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (190 grams/6 3/4 ounces) all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground allspice (optional)
  • 3 cups (270 grams/9 1/2 ounces) old-fashioned rolled oats

Step 1

In a small saucepan, add the raisins and cover with water. Bring to a boil over high heat, then remove from the heat and let sit for 10 to 15 minutes drain and let cool for at least 10 minutes while you start making the cookie dough.