Soft & Chewy Oatmeal Raisin Cookies | Classic Bakery-Style Cookie Recipe
Soft and chewy oatmeal raisin cookies with plump raisins, warm spices, and crisp edges. Simple techniques ensure thick cookies that stay tender and bakery-style.
Ingredients
Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 3 cups (270g) old-fashioned rolled oats
- 3/4 cup (170g) unsalted butter, melted and cooled 10 minutes
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (225g) raisins
- 1 tablespoon warm water or brewed tea (for soaking raisins)
Instructions
Instructions
- Place the raisins in a small bowl, add warm water or tea, soak for 10 minutes, then drain well and pat dry.
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a large bowl whisk the melted, cooled butter with the brown sugar and granulated sugar until glossy and thick, about 1 minute.
- Whisk in the eggs one at a time, then whisk in the vanilla just until combined.
- Switch to a spatula and fold in the dry ingredients until only a few flour streaks remain.
- Fold in the oats and the drained raisins just until evenly distributed without overmixing.
- Cover the bowl and chill the dough for 30 to 45 minutes, or up to 2 hours for extra thick cookies.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 2-tablespoon portions of dough (about 35–40g), roll into balls, and space them 2 inches apart on the sheets.
- Bake for 10 to 12 minutes until the edges are set and the centers look slightly underdone.
- Tap the pan once on the rack to settle, cool on the sheet for 5 minutes, then transfer cookies to a rack to cool.
- Optionally tap the pan halfway through baking for crinkles, use a round cutter to neaten hot cookie edges, and avoid overbaking as they firm while cooling.
Notes
Weigh ingredients for consistency. Use room-temperature eggs for smooth emulsification with melted butter. Choose plump raisins or soak for 10 minutes and pat dry to prevent spreading. Chill dough to keep cookies thick. Storage: airtight at room temperature 4–5 days; add a slice of bread to keep soft. Freeze baked cookies up to 2 months; rewarm at 300°F (150°C) for 5 minutes. Freeze dough balls and bake from frozen at 350°F (175°C) for 12–14 minutes. Yields about 24 medium cookies with 2-tablespoon scoops. Variations: brown butter, rum-soaked raisins, add 3/4 cup toasted walnuts, swap half raisins for chocolate chips, maple spice, or finish with flaky sea salt.