Thick, warmly spiced oatmeal cookies with plump raisins, crisp edges and the chewiest, most satisfying centres — the cookie that converts everyone who thinks they do not like oatmeal raisin.
About This Recipe
Oatmeal raisin cookies suffer from an unfair reputation as the consolation prize of the cookie world — the option you reach for when all the chocolate chip ones are gone. This recipe exists to correct that misunderstanding entirely. A properly made oatmeal raisin cookie, with its warm cinnamon spicing, the particular chewy-dense texture that only oats can provide, and the sweet-sharp punctuation of plump raisins, is in the opinion of many serious bakers the superior cookie.
The oats are the defining ingredient and they must be old-fashioned rolled oats rather than quick oats. Quick oats are too fine and produce a uniform, cakey texture without the chewy, slightly toothsome quality that makes the cookie interesting. Rolled oats retain their structure through mixing and baking, creating pockets of chewiness throughout the dough that are entirely different in character from any other cookie texture.
Soaking the raisins in warm water or, even better, warm bourbon or apple juice for 10 minutes before adding them to the dough is the step that most separates an excellent oatmeal raisin cookie from a mediocre one. Dry raisins baked into cookie dough become hard, chewy in the wrong way, and slightly bitter. Plumped, hydrated raisins burst with sweetness in each bite and provide the juicy contrast to the toasted oat crunch that defines the best version of this cookie.
History & Origins
Oatmeal cookies have been made in Britain and North America since the 19th century, with oats valued both for their flavour and their reputation as a wholesome, sustaining ingredient. The addition of raisins became standard in American oatmeal cookie recipes in the early 20th century. The recipe on Quaker Oats packages has been one of the most widely used oatmeal cookie recipes in the United States since the 1920s and is responsible for introducing the format to generations of home bakers.
Why It’s Easy To Make
Entirely pantry-based ingredients. Oats are inexpensive and widely available. Simple technique with no special equipment required.
Chewy Oatmeal Raisin Cookies
20
servings12
minutes15
minutes2600
kcalIngredients
•t175g unsalted butter, softened
•t150g brown sugar
•t100g white sugar
•t2 large eggs
•t2 tsp vanilla extract
•t180g plain flour
•t1 tsp cinnamon
•t0.5 tsp nutmeg
•t1 tsp bicarbonate of soda
•t0.5 tsp salt
•t270g rolled oats
•t180g raisins, soaked in warm water for 10 minutes and drained
Directions
- Preheat oven to 175°C. Line baking trays with baking paper.
- Beat butter and both sugars together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Add vanilla.
- Whisk together flour, cinnamon, nutmeg, bicarbonate of soda and salt. Add to the butter mixture and mix until just combined.
- Fold in oats and drained raisins.
- Scoop into balls using a heaped tablespoon. Place on prepared trays with space between each.
- Flatten slightly with your hand.
- Bake for 10 to 12 minutes until edges are golden and centres look just set.
- Cool on tray for 5 minutes before transferring to a rack.
Notes
- Soak the raisins — this is the single most impactful step. Even 10 minutes in warm water transforms the texture of the finished cookie.
Do not overbake. The cookies should look underdone when pulled from the oven — they firm up as they cool.
Old-fashioned rolled oats only. Quick oats produce a flat, cakey texture.
Add a tablespoon of molasses to the dough alongside the sugar for an even deeper, more complex flavour.
Make Ahead Tips
Dough keeps in the fridge for 3 days or frozen as scooped balls for 3 months. Bake from frozen adding 2 minutes. Baked cookies keep at room temperature for 5 days in an airtight container.
Storage & Serving
Store in an airtight container at room temperature for up to 5 days. These cookies stay chewy longer than most due to the oat content. Add a slice of bread to the container to maintain moisture. Freeze baked cookies for up to 3 months. These are excellent eaten at room temperature and do not need warming before serving.
Variations & Substitutions
Replace raisins with dried cranberries and add white chocolate chips for a more modern version. Add 100g of chopped walnuts or pecans alongside the raisins. A chocolate chip oatmeal cookie follows the same recipe replacing raisins with chocolate chips. Add 2 tablespoons of peanut butter to the dough alongside the butter for a nutty depth.
