Oatmeal Raisin Chewy Cookies (Printable)

Golden-brown oatmeal cookies with raisins and warm spices for a comforting snack.

# What You 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 Steps:

01 - Set oven temperature to 350°F and prepare two baking sheets by lining them with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
03 - Using an electric mixer or wooden spoon, beat butter with light brown sugar and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined without overmixing.
06 - Fold in rolled oats and raisins evenly using a spatula.
07 - Drop dough by rounded tablespoons onto prepared sheets, leaving 2 inches between each cookie.
08 - Bake cookies for 10 to 12 minutes until edges are golden and centers remain slightly soft.
09 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack until fully cooled.

# Expert Advice:

01 -
  • They're done in under 30 minutes from start to cooling, making them the perfect last-minute craving fix.
  • The edges stay crispy while the centers stay perfectly chewy—the best texture compromise.
  • Your whole kitchen smells like cinnamon and butter for hours afterward.
02 -
  • If you bake until the centers look fully done, the cookies will turn out cakey instead of chewy—stop baking while they still look slightly underbaked.
  • Soaking raisins in warm water for 10 minutes before adding them makes them plump and juicy instead of hard and shriveled.
03 -
  • Measure brown sugar by packing it firmly into the measuring cup—level, packed brown sugar is twice as heavy as loose and makes a difference.
  • If you don't have old-fashioned oats, quick oats work in a pinch but the texture will be finer and less hearty.
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