Name: Chewy Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 cups (3 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 cups old-fashioned rolled oats; 1 1/2 cups raisins

These chewy oatmeal raisin cookies are a delightful blend of soft centers and crisp edges, packed with the comforting flavors of cinnamon and nutmeg. Made with simple pantry staples and requiring no chill time, they’re the perfect treat for any occasion.

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance between chewy and crisp. The combination of brown and granulated sugars keeps them moist, while the old-fashioned rolled oats provide a hearty texture. They’re quick to make, requiring just 10 minutes of prep time and no chilling, making them an ideal choice for spontaneous baking sessions. Plus, they store well, so I can enjoy them over several days or freeze them for future cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 1/2 cups raisins

Directions

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on high speed until light and fluffy, about 3-4 minutes.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats and raisins until evenly distributed throughout the dough.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing

This recipe yields approximately 48 cookies. The preparation time is about 10 minutes, and the baking time is 12 minutes per batch, making the total time around 22 minutes.

Variations

Nutty Delight: I sometimes add 1 cup of chopped walnuts or pecans for added crunch and flavor.
Chocolate Twist: Replacing the raisins with chocolate chips or adding them alongside the raisins creates a delightful chocolatey version.
Spiced Up: For a spicier cookie, I increase the cinnamon to 1 teaspoon and add a pinch of ground cloves.
Dried Fruit Mix: Substituting the raisins with dried cranberries, cherries, or a mix of dried fruits offers a different flavor profile.

Storage/Reheating

Room Temperature: I store the cookies in an airtight container at room temperature for up to 5 days. They remain soft and chewy throughout.
Freezing: For longer storage, I freeze the cooled cookies in a freezer-safe container or zip-top bag for up to 3 months. When ready to enjoy, I thaw them at room temperature or warm them in the microwave for about 30 seconds.

FAQs

How can I ensure my cookies stay chewy?

To maintain chewiness, I make sure not to overbake the cookies. Removing them from the oven when the edges are golden and the centers are just set helps retain their soft texture.

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

I prefer using old-fashioned rolled oats as they provide a better texture. Quick oats can make the cookies too soft and mushy.

What can I substitute for raisins?

If I’m not a fan of raisins, I substitute them with dried cranberries, chopped dates, or chocolate chips for a different flavor.

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. This can enhance the flavors. Just let it come to room temperature before baking.

How do I prevent the cookies from spreading too much?

To prevent excessive spreading, I ensure the butter is softened but not melted and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help.

Conclusion

These chewy oatmeal raisin cookies are a timeless classic that I never tire of baking. Their delightful texture and comforting flavors make them a favorite in my household. Whether enjoyed fresh out of the oven or stored for later, they’re a treat that brings warmth and satisfaction with every bite.