Chewy Oatmeal Raisin Cookies (Printer-Friendly)

Golden, chewy cookies bursting with oats, raisins, and spices for a cozy, comforting bite.

# What You’ll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

06 - 1 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ Mix-Ins

11 - 3 cups old-fashioned rolled oats
12 - 1 1/4 cups raisins

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, cream unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the butter-sugar mixture, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring just until incorporated.
06 - Gently fold in old-fashioned oats and raisins using a spatula until evenly distributed.
07 - Drop dough by rounded tablespoons onto the prepared sheets, spacing cookies approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay chewy for days if you don't eat them all first, thanks to the oat and raisin combination.
  • The warm spices create this cozy depth that feels like dessert without tasting overly sweet.
  • Twenty-four cookies means you'll have enough to share or hide a few for yourself.
02 -
  • The overbaking mistake is real—those golden edges hide soft centers that firm up as they cool, so trust that they look a little underdone and pull them out anyway.
  • Brown sugar moisture is your friend; if your cookies aren't chewy enough, make sure you're packing it into the measuring cup rather than scooping it loosely.
  • Letting the dough rest in the fridge for even thirty minutes makes the cookies spread less and hold their shape better.
03 -
  • Cream your butter and sugar until it actually looks pale—this incorporates air and creates lift that regular mixing won't give you.
  • Use an ice cream scoop or tablespoon measure to keep your cookies uniform in size so they all bake at the same rate and look intentional.
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