Chewy Oatmeal-Raisin Cookies
Recipes » Desserts » Cookies and Bars
These are incredibly good cookies, sweet but not too sweet, deliciously crisp on the edges but moist and chewy in the middle. I can't say for sure that these are the best oatmeal-raisin cookies in the world, but they're certainly the best ones I've made or tasted.
"I have made these NUMEROUS times as they are my husband's absolute all-time favorites!!!!! I always double the recipe and I always add a teaspoon of ground cinnamon to my dry ingredients. I also find that once I have everything incorporated into one large bowl, I have better luck mixing them with my clean hands before I put them on a cookie sheet. The parchment paper works great. I make them kinda big so I usually get about 3 dozen cookies from a double batch. They are WONDERFUL!!!!! Thanks sgriska!!!!" - CRFoulkeYield: 20 Servings Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Oats
93% would make again (reviews)
favorite of 1,863
people 854 people 
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Notes Chewy Oatmeal-Raisin Cookies Preparation
Preheat oven to 375 degrees F.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).
Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound.
Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.
*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Makes 16 to 20 large cookies.
Notes
*For lighter baked products, fluff or sift the flour to aerate before measuring.
*For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using.
*Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.
*If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie.
*One of the tricks to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
*This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later.
*To freeze and have ready-to-bake cookies; drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
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photo by 
Berettachic
photo by Owassoegan
photo by 
sgrishka
photo by 
JRowan
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Chewy Oatmeal-Raisin Cookies Reviews
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Six yr old helps make these,& loves these.
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My four year old daughter made this and added green food coloring to make thrm look like zombie cookies. The whole family loved them. :)
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Really yummy and easy to make. I mixed it all in my Kitchenaid mixer.
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Big hit with young & old alike
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These, most definately, are, THE BEST Oatmeal cookies I have ever had... Thanks!
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wonderful everyone loved them. I added a little cinnimon.
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Sexy cookies!!!!!!!!!!!!!
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Definitely one of the best homemade cookies I've ever made! Great recipe!
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These were super easy to make and oh so yummy!
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These were the most delicious Oatmeal Cookies I have ever baked! (I used the chocolate covered raisin option.) I shared the cookies with several friends who all asked for the recipe!
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Very tasty cookie! I like that they are soft but crunchy at the same time. I will make these again.
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Made these and loved them!!!
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I have been making these for my husband since I found the recipe about 4 years ago. Hands down these are the BEST oatmeal raisin cookies ever. I always double the recipe and I add a teaspoon of cinnamon to the mixture. I also use only parchment paper, I roll generous balls of dough to make larger cookies, and bake for 13 minutes. They turn out perfect every single time and I get approximately 3 dozen cookies from the double mix. They are incredible cookies.
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Incredible!! 14 min in the one and perfect consistency! Highly recommended as the perfect holiday cookie.
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LOVE THESE COOKIES!!! made them for a bake sale and they were the first to sell out. They dont need that long to bake. I only baked them for 10 mins and they turn out great. I ran out of raisins one time and used milk chocolate chips and they were awesome.
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Really nice cookies. :)
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Very good, but more crispy than chewy. Soaked raisins in cointreau for a more adult cookie
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I replaced the raisins with a mixture of plain and milk choc chunks (no-one who knows me would be surprised at that!!) and the cookies are gorgeous, especially slightly warm! The dough seemed quite stiff and needs pressing down a bit otherwise cookies take longer to cook.
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