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.
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
- Pinch of 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
Thicker cookies: If you prefer a thicker cookie, add an extra 25 grams (1/4) of oats.
Nutrition Information
Belle says
I think you should put in the recipe, baking powder and not baking soda as they end up just burned squashed ugly things. Please amend your recipe. I was so confused by Baking soda but did it as per instructions. This does not work.
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Jessica Holmes says
Hi Belle, I’m sorry to hear they didn’t work out for you. Baking soda is a very normal and common ingredient in cookies. It wouldn’t make them burnt or squashed.
Kate says
Another wonderful recipe – these cookies were a real hit! I’ve made them three times in two weeks and even gave some to my neighbors. Your recipes have really upped my confidence as a baker. It’s such a great feeling when friends and family love something I’ve made. Thank you so much, Jess!
★★★★★
Jessica Holmes says
That makes me so happy Kate! I’m so glad you like the cookies and I’m super pleased that you’ve been getting more confident as a baker. Sounds like you’ve been nailing it! Well done!
Jan says
These cookies were delicious and turned out just right. I used sultanas instead of raisins and added a few cranberries as well. I will definately be making these again as they did not last long!
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Jessica Holmes says
Love hearing that Jan! And cranberries would be a lovely addition!
Sue says
Beautiful, delish cookies! They did spread a little more than I thought they would, but I think I softened the butter a bit too much. Definitely will make again though!
Jessica Holmes says
So glad you enjoyed them Sue! You can always try chilling the dough for 30 minutes too, if you would prefer the cookies to spread less.
Ash says
So good! My current go-to cookie recipe! I substitute chopped dates and walnuts for the sultanas – my husband’s favourite mix…
Jessica Holmes says
Yaaay! Love hearing that. And dates and walnuts sound delicious!
Rita says
This cookie wAs delicious and very simple to make. My husband loves them. One question, would using salted butter perhaps change the sweetness of the cookie? While my husband loves them, they are just a bit too sweet. Or should I add more salt? Thanks. Ritd
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Jessica Holmes says
Hi Rita, I’m so glad you enjoyed them! You could definitely add a bit more salt to balance the sweetness if you prefer.
Rita says
Hi Jessica,
I made them again last evening and they are perfect. It’s now my new Oatmeal cookie!
Everyone loves them. Can’t wait to make your Brownie cookies.
Thanks for the wonderful recipe.
Rita
★★★★★
Jessica Holmes says
I’m so happy to hear that Rita! Thank you for the lovely feedback!
Craig says
Super, super cookies! Worked so well. I’m already thinking of adding some desiccated coconut for the next batch to try and replicate my favourite shop bought cookies – salivating already!
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Jessica Holmes says
Love hearing that Craig! Coconut would be amazing!
Liz says
Mine turned out tasty but not chewy at all. They aren’t hard either. They’re actually kind of cakey?
They’re still delicious but I’d love to crack getting them really chewy
Jessica Holmes says
Hi Liz, I’d say it comes down to two things. First, is making sure you aren’t over measuring the flour (use gram measurements rather than cups if you can). The more flour, the more cakey or soft the cookies will be. And the second, is if you want them more crispy, try baking them for a few minutes longer. Also, the oats are key to the chew so make sure you are using whole rolled oats. Hope that helps!
Heather says
Yummy
★★★★★
Jessica Holmes says
Glad you enjoyed them Heather!
Clare says
Mine spread heaps and also they were very solid (not in a bad way just not crumbly pre-cooling as described, and baked crunchy rather than chewy).
I didn’t have raisins so substituted some chopped up dates.
Any ideas what I did wrong?
They were still very very delicious but I want to try again 🤣
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Jessica Holmes says
Hi Clare, I’m glad you enjoyed them. If they spread too much, it may have been because your butter was too soft or you creamed the mixture for too long. Next time, do one tester cookie and if it spreads too much just put the cookie dough in the fridge for 30 minutes and then bake them. Check out this post for more cookie spreading tips. I’m not sure what you mean when you say solid, but if they are crunchy, you might just have over baked them? That would be easy to do if they spread very thin. Hope that helps!
Clare says
That helps thank you! I couldn’t be bothered digging the mixer out so I whisked by hand and may have overcompensated. Thanks for the delicious recipe ☺️
Jayne says
these are super yummy and make a nice addition to my recipe book that aren’t chocolaty based!
the cinnamon in these tastes incredible and also love how it makes my house smell when I’m baking them!
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Jessica Holmes says
I agree – the smell is so good! So glad you enjoyed them Jayne.