CLASSIC CHEWY OATMEAL RAISIN COOKIES
(Old-Fashioned Recipe with Modern Tips)
KEY INFO
Prep Time: 15-20 minutes
Chill Time: 30-60 minutes (optional but recommended)
Cook Time: 12-15 minutes
Total Time: 1 hour
Servings: 24 medium cookies
Difficulty: Easy
Dietary: Vegetarian (vegan options provided)
EQUIPMENT NEEDED
- Large mixing bowl
- Electric mixer (hand or stand)
- Baking sheets
- Parchment paper
- Measuring cups/spoons
- Cookie scoop (or spoon)
- Alternative: Wooden spoon if no mixer available
INGREDIENTS
Dry Ingredients:
- 1½ cups (180g) all-purpose flour
- 3 cups (270g) old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (150g) raisins
METHOD
- PREP: Position oven rack in center. Preheat to 350°F (175°C). Line baking sheets with parchment.
- COMBINE DRY: Whisk flour, baking soda, cinnamon, and salt in medium bowl.
- CREAM: Beat butter and both sugars until light and fluffy (3-4 minutes). Don’t skimp on time here!
- WET MIX: Add eggs one at a time, beating well after each. Mix in vanilla.
- COMBINE: Gradually mix dry ingredients into wet mixture until just combined. Don’t overmix.
- FOLD: Stir in oats and raisins by hand.
- CHILL: Refrigerate dough 30-60 minutes (optional but creates thicker cookies).
- SCOOP: Drop rounded tablespoons (or use cookie scoop) 2 inches apart on prepared sheets.
- BAKE: 12-15 minutes until edges are lightly golden but centers look slightly underdone.
- COOL: Let rest on baking sheet 5 minutes, then transfer to cooling rack.
CRUCIAL TIPS
- Use room temperature eggs for better mixing
- Don’t flatten cookies – they’ll spread naturally
- Pull from oven when centers look slightly underbaked
- For extra chewy texture, add 2 tbsp molasses
STORAGE
- Room temperature: 5 days in airtight container
- Freezer: 3 months (baked cookies)
- Dough balls: Freeze up to 3 months, bake straight from frozen (add 1-2 minutes)
COMMON MISTAKES
- Overmixing the dough (makes tough cookies)
- Skipping chill time (cookies spread too much)
- Overbaking (leads to dry cookies)
VARIATIONS
- Add 1 cup chopped walnuts or pecans
- Swap raisins for cranberries
- Use chocolate chips instead of raisins
- Make gluten-free: Use 1:1 GF flour blend + certified GF oats
- Make vegan: Use plant butter + flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
Follow these instructions carefully and you’ll have perfectly chewy, old-fashioned oatmeal raisin cookies that taste just like grandma’s!
