Thick, soft and chewy Oatmeal Raisin Cookies that taste like they came straight out of the bakery! Packed with oats, raisins, cinnamon and molasses — they’re just begging to be dunked into a tall glass of cold milk!
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Oatmeal Raisin Cookies
I present to you a brand new cookie recipe! We’re taking my favourite chocolate chip cookies and giving them an oatmeal raisin makeover! Now I know some people may think of this as a make-under, because if you had to choose between chocolate chip and oatmeal raisin, I think a majority would choose chocolate chip.
I’ll be honest, I was never a huge fan of oatmeal raisin cookies. However, a reader requested I make them, so I developed the recipe and got to baking thinking I wouldn’t enjoy them at all.
Boy, how wrong I was.
The first bite of these cookies blew my mind! They’re incredibly soft, thick and chewy — everything a perfect cookie outta be. I only intended on eating 1 as a taste test, but then 1 turned into 2 which turned into 5 which, as I write this, has become 8 (update: 11).
It’s totally fine though because oatmeal raisin cookies are totally healthy, right? At least, that’s what I started telling myself after cookie number 9.
- Butter: this recipe starts with a cup pf cold butter. I used the same method I used with my chocolate chip cookie recipe and most of my other cookie recipes. Microwave the cold butter until it’s halfway melted. This will give you the firm and thick texture of cookies using softened butter, while also giving you the dense and chewy texture of cookies using melted butter!
- Brown Sugar + Granulated Sugar: My usual cookie recipe calls for equal amounts of brown and white sugar. This time, I cut the granulated sugar in half so the brown sugar could be the dominant sweetener since it also provides the cookies with a softer, moister and chewier texture!
- Molasses: this is a special ingredient that enhances all of the flavours of the cookies. This is what makes the cookies taste like the ones in the bakery!
- Cinnamon + Nutmeg: makes these cookies taste amazing!
- Cornstarch: I use cornstarch to soften and create a more tender cookie!
- Oats: A TON of oats are used in this recipe to give them an incredible chewy texture! Make sure to use old-fashioned whole rolled oats, no other oat will provide the same texture.
- Raisins: You can use sweetened or unsweetened raisins.
How to Make the Best Soft and Chewy Oatmeal Raisin Cookies
Now we need to put all those ingredients together to get closer to enjoying a plate of warm and soft oatmeal raisin cookies!
Start by combining the half-melted/half-softened butter and both sugars. I use a stand mixer for this task, but you can get away with using a hand mixer. Next we add the eggs, one at a time, before adding our molasses and vanilla.
Now that the wet ingredients are out of the way, it’s time to work on the dry ingredients. Combine the flour, cinnamon, nutmeg, cornstarch, baking soda and salt together in a separate bowl. Add to the bowl and mix on LOW speed, you don’t want the flour flying out of the bowl.
Then we add the oats and raisins. This was my first time making oatmeal raisin cookies, so I was a bit sceptic about how much oats I should be adding. I started by mixing in 1 cup, but that obviously wasn’t enough, so I started to slowly add more about 1/2 cup at a time until I ended up with 3 cups!
I low-key freaked out thinking I added too much and ruined the entire thing, but once I baked them they turned out perfectly! I even tested the recipe one more time to make a batch for my neighbour and I definitely made the right decision with adding more oats!
Chill that Sticky Dough!
Once you’ve completed the mixing, you’ll notice that the dough is pretty sticky. That’s no problem at all! Just cover it with plastic wrap and refrigerate it for about an hour or overnight, like I did. If you do leave it in the refrigerator overnight, let it sit at room temperature for about 30 minutes so that the dough warms up a bit, making it easier to scoop and roll.
To scoop the dough, I used a large 3 Tablespoon scoop, but you can make these cookies a lot bigger if you want! I definitely recommend using a scoop because it ensures all of your cookies end up the same size.
How Long Should I Bake My Oatmeal Cookies?
I wasn’t sure if I should bake these cookies longer than my usual baking time, so for my first batch, I just stuck with my usual 11 minutes. This turned out to be the perfect amount of time, as always! I like to turn the tray at the 6-minute mark to ensure even baking.
The time may be different for you, so I suggest test baking 1 or 2 cookies at a time. The centre will look under-baked, but that’s what we want! Leave the cookies on the baking sheet for another 15 minutes to both set up and cool down. This is what gives these cookies (and all of my other cookies) their soft and chewy texture.
So take it from a FORMER oatmeal raisin cookie hater, these are the best of the best! They were adored by everyone who tried them and I know you’ll adore them too!
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Let’s get baking!
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp fancy or unsulphured molasses (I used fancy)
- 2 tsp pure vanilla extract
- 1 and 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 1 tsp cornstarch
- 1 tsp baking soda
- 3/4 tsp salt
- 3 cups old-fashioned rolled oats
- 2 cups raisins
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, add the semi-melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add molasses and vanilla and mix until combined.
- In a separate bowl, add flour, cinnamon, nutmeg, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the bowl and mix on low speed until incorporated. Mix in oatmeal and raisins.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Preheat oven to 350°F. Remove cookie dough from refrigerator (see notes) and scoop out about 3 Tbsp of cookie dough. Roll dough into a ball, then place on baking sheet.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes (it usually takes me 11), or until edges are set and the center of the cookies still look underbaked. Rotate the baking sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies can be stored in an airtight container at room temperature for a week.
- If you leave the cookie dough in the refrigerator overnight, let it sit at room temperature for about 30 minutes to let the dough warm up enough to scoop and roll.
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