Learn how to make thin and chewy Oatmeal Raisin Cookies from scratch. These deliciously golden cookies have sticky edges and a chewy oaty cinnamon centre. There’s no chilling the dough, so they’re ready in under 40 minutes!
Chewy Oatmeal Raisin Cookies for the win.
I have just eaten the very last crumb of these cookies and, my-oh-my, I can’t wait to share the recipe with you. So while I still have the lingering taste of cinnamon on my lips, I’m here to tell you, these Oatmeal Raisin Cookies are ah-mazing!
They’re super chewy with crispy edges, thanks to a handful of hearty oats and plenty of sticky raisins, and will fill your kitchen with the sweet scent of cinnamon.
Why you will love these cookies
- They’re quick and easy to make
- There’s no chilling the dough
- You need just a handful of ingredients
- They’re sticky and chewy and oh-so-tasty!
Here in Australia, we have a similar treat called Anzac Biscuits. They’re also chock full of rolled oats, but they follow a slightly different method and use golden syrup for flavour. Despite the differences, the results are surprisingly similar and I think these American-style Oatmeal Raisin Cookies are equally as good.
Recipe testing
While I will always love a thick and chunky cookie, like my Levain Bakery Cookies, these cookies are on the thinner side of things.
I tested this recipe four times this week, attempting to make a slightly thicker cookie. But I found the thinner version produced perfectly sticky sugary pockets and chewy edges that were too hard to resist.
The brown sugar in this recipe creates a rich caramel flavour, while the caster sugar helps develop those crispy edges, and the raisins add a lovely chew. You don’t have to chill the dough, so they’re good to go in minutes.
The cookies will flatten out naturally in the oven, so once you scoop them, you can bake them as is. They will be very fragile when they first come out of the oven, so you will need to wait for them to cool completely before diving in.
save this recipe
We'll email this post to you, so you can come back to it later!
If you do have your heart set on a chunky cafe-style oat cookie, try my Peanut Butter Oatmeal Cookies.
A thicker cookie please
While I love these cookies just as they are, with their chewy edges and sticky centre, I know some of you will prefer a thicker cookie. So I tested this recipe using a little more oats, and the results are just lovely. Slightly thicker and plumper but you do lose a little of those sugary edges. So if that’s the type of oatmeal cookie you prefer, add an extra 25 grams (1/4 cup) oats to the recipe.
What oats do I use?
I recommend using old fashioned whole rolled oats for this recipe. Don’t use quick oats or oat flour. Whole rolled oats will give you that chewy cookie we all know and love.
frequently asked questions
I recommend using old fashioned, whole rolled oats (as pictured above).
Yes! Raisins or sultanas add a lovely chew, so you could add cranberries for a similar result. Chocolate chips also work nicely.
You can add more oats for a thicker cookie. I recommend adding an extra 25 grams (1/4 cup). You could also chill the dough for 30 minutes to 1 hour to prevent the cookies from spreading too much.
This recipe has been specifically designed to make a chewy cookie. However, if you choose to bake them for a few extra minutes they will turn out crispier.
Keep these cookies in an airtight container at room temperature.
More cookie recipes to love
- Peanut Butter Oatmeal Cookies
- Anzac Biscuits
- Chocolate Monster Cookies
- Nutella Stuffed Cookies
- Brownie Cookies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chewy Oatmeal Raisin Cookies
Chewy Oatmeal Raisin Cookies with a touch of cinnamon, a handful of hearty oats and plenty of sticky raisins.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 100 grams (1 cup) whole rolled oats
- 120 grams (3/4 cup) raisins or sultanas
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat using an electric mixer on medium speed until smooth and creamy. Add vanilla and egg and beat just until combined, scraping down the sides of the bowl.
- Add flour, baking soda, cinnamon and salt and beat again until a soft cookie dough forms. Finally, add rolled oats and raisins and mix using a spatula. Cookie dough will be thick and sticky.
- Scoop cookie dough, approximately one heaped tablespoon, and place on prepared baking trays, leaving room for the cookies to flatten out.
- Bake cookies for 10-12 minutes or until golden brown on the edges. Leave cookies to cool slightly before gently moving to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Notes
Oats: I recommend using old fashioned whole rolled oats for this recipe. Don’t use quick oats or oat flour. Whole rolled oats will give you that chewy cookie we all know and love.
Thicker cookies: If you prefer a thicker cookie, add an extra 25 grams (1/4) of oats.
Storage: Keep these cookies in an airtight container at room temperature.
Nutrition Information
Serving Size: 1 cookie Calories: 245 Sugar: 17.4 g Sodium: 111.3 mg Fat: 8.3 g Carbohydrates: 37.6 g Protein: 3.9 g Cholesterol: 36.1 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Urhuzz says
Great recipe but what’s the difference between caster sugar or granulated sugar?
Jessica Holmes says
Hi! Caster sugar is a fine white sugar that is common in baking here in Australia and in the UK. It is similar to granulated sugar just slightly finer so you can swap it 1:1 in this recipe without any concerns.