These soft and Chewy Oatmeal Raisin Cookies are an easy from scratch oatmeal raisin cookie recipe made with old fashioned oats, raisins, and brown sugar.
Chewy Oatmeal Raisin Cookies
Oatmeal raisin cookies are one of my favorites…not just any oatmeal raisin cookie though, they need to be CHEWY Oatmeal Raisin Cookies. This easy recipe for Chewy Oatmeal Raisin Cookies is the perfect combination of brown sugar, plump raisins, and chewy oats. They’re going to be your favorite too!
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What Makes a Cookie Chewy?
In the case of oatmeal raisin cookies there are two factors in making a chewy cookie. The first is moisture. Brown sugar has more moisture in it than white sugar because of the molasses. By using brown sugar and a small amount of extra molasses you add even more moisture to the cookie. The second component is the oats. In this recipe I use old-fashioned oats (rolled oats) because they have more chew to them and give the oatmeal raisin cookie just the right texture.
How to Make Soft & Chewy Oatmeal Raisin Cookies:
- Preheat oven to 375 degrees F.
- In a bowl combine Flour, baking soda, cinnamon, and salt.
- In the bowl of your mixer cream together butter and two types of sugar until fully combined.
- Add eggs one at a time followed by the molasses, and vanilla, mixing the whole time until they are combined.
- Add the flour mixture ½ cup at a time mixing fully in between each addition of flour.
- Using a spoon stir in the oats and the raisins.
- Drop the cookie dough onto a lined baking sheet. You should use 1 heaping tablespoon for each cookie.
- Bake for 8-10 minutes. Once done baking let the cookies cool on the baking sheet for 3 minutes then move to a cooling rack to cool completely.
Note: The cookies will look slightly under cooked in the very center. You’re going to have to trust me that gives them a soft, chewy texture.
Can You Use Quick Oats Instead of Old-Fashioned Oats?
Quick oats (instant oats) are rolled more thinly than old-fashioned oats so they cook more quickly. You can use them instead of old-fashioned oats in oatmeal raisin cookies but they give the cookie a different texture and in my opinion they don’t produce the same soft, chewy oatmeal raisin cookie as using old-fashioned oats does.
Your house will smell heavenly as the cookies bake, and when they come out of the oven you’re going to have a hard time waiting for them to cool.
CHEWY OATMEAL RAISIN COOKIES
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- 3/4 cup Butter softened
- 1/4 cup White Sugar
- 3/4 cup Light Brown Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 Tablespoon Molasses
- 1 ½ cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 ½ cups Old Fashioned Oats
- 1 ½ cups Raisins
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Preheat oven to 375 degrees F.
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In a bowl combine Flour, baking soda, cinnamon, and salt.
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In the bowl of your mixer cream together butter and two types of sugar until fully combined.
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Add eggs one at a time followed by the molasses, and vanilla, mixing the whole time until they are combined.
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Add the flour mixture ½ cup at a time mixing fully in between each addition of flour.
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Using a spoon stir in the oats and the raisins.
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Drop the cookie dough by the heaping tablespoon onto a lined baking sheet.
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Bake for 8-10 minutes. Once done baking let the cookies cool on the baking sheet for 3 minutes then move to a cooling rack to cool completely.
Miranda says
Soft and chewy are the best! My kids love these.