These are the most Thick, Chewy Oatmeal Raisin Cookies we’ve ever made or eaten! They are every bit as thick and chewy as bakery cookies, and loaded with the goodness of rolled oats and plump raisins. Ultra satisfying.
When I was about 13, I started baking cookies at home.
My mom is all cook and no baker, so I didn’t get my bake bug from her. In fact, I think she only used the oven as an overflow home for pots and pans. Savory stir fries are her forte. To this day, she still doesn’t own a single sweet tooth.
I wish I had inherited that trait; unfortunately I’m hopelessly addicted to shhugarr. #gimmesugar
It’s probably my sweet tooth that compelled me to painstakingly clip and collect stacks of cookie recipes at 13. I beamed high and wide when I produced my first trays of successful cookies…
After those first yummy cookies came out of my parents’ oven, I was hooked. Hello, Cookie Addiction.
My tweenage self adored baking chocolate chip cookies, peanut butter cookies, and oatmeal cookies.
My little brother was especially fond of oatmeal raisin cookies.
Do little boys ever claim oatmeal raisin as their favorite cookie in all the world?
I think my bro would grab a plate of these over chocolate ones any day. Don’t look at me.
Every time I bake up oatmeal raisin cookies, I’m instantly transported back to my parents’ kitchen where my kid brother and I happily munched on handfuls of cookies. Right before dinner. Nom.
Cookies before dinner? Sure thing. Those are the kind of parents we had. Too bad for my kids, I didn’t inherit that trait either.
Here’s to all the favorite cookies in the world and the memories they come with.
Enjoy.
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These cookies are crispy at the edges and thick and chewy in the centers. They’re loaded with old fashioned oats and raisins, making a hearty and rustic cookie. They don’t spread much during baking, so flatten them a bit before popping them into the oven.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 2 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 16 TB unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 cup granluated sugar
- 2 large eggs
- 3 cups old fashioned rolled oats
- 1 1/2 cups raisins
- Optional Simple Icing:
- 1 1/4 cup powdered sugar
- 2–3 TB milk
Instructions
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
- In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, 2-3 minutes. Add eggs one at a time and mix until combined. Reduce speed to low and add dry ingredients, beating just until combined – don’t over mix. Gently mix in the oats and chocolate just until combined.
- Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 13-15 minutes or just until edges are golden. Cookies will seem a bit under, but they will set upon cooling.
- Optional Simple Icing: Combine powdered sugar with 2 TB milk, adding a bit more milk as needed for a thick drizzle consistency. Either drizzle onto cooled cookies with a fork, or use a rubber spatula to transfer icing to a Ziploc baggie with a tiny hole snipped out of one corner. Pipe onto cookies as desired.
Source: Chew Out Loud, adapted from Cooks Illustrated Cookbook
Here are some other oatmeal cookies we think you’ll love:
1. Thick ‘n Chewy Dark Chocolate Oatmeal Cookies. So you prefer chocolate over raisins in your oatmeal cookies? This one’s for you. Hearty and satisfying.
2. Oatmeal Butterscotch Cookies. These are easily habit forming. Full of oats and delicious butterscotch flavors, every bite is a mouthful of chewy yumminess.
3. Flourless Peanut Butter Oatmeal Cookies. If you’re a PB lover, you’ll adore these. Made hearty with the addition of oats, these flour-free cookies are delicious and perfect for GF cookie fans.
4. Oatmeal Energy Cookies (nut free). These are the perfect healthy-ish cookies on the go. We eat these for breakfast or afternoon pick-me-ups. Great for pre/post workouts, too.
5. Soft Apple Oatmeal Cookies. Want a bit of apple-y goodness in your oatmeal cookies? We hear ya. We threw on some caramel for good measure.
Saw these on Facebook and seriously want to make these soon! If it’s oatmeal or must be healthy am I right??
Lisa, totally!! Love your thinking 🙂
can you use the quick cooking oatmeal in place of the old fashion oatmeal?
Sue, for this recipe, the old fashioned oatmeal is recommended, as it provides the texture and consistency. I’m not sure if quick cooking oats would become a bit mushy in the final result. Hope you try these and love them! 🙂 Thanks for being here!