I have just eaten the very last crumb of these gorgeous cookies and I’m pumped to share the recipe with you. I always love being able to share a recipe soon after I’ve made it as I’m still in the ‘oh-my-gosh-I-love-this-recipe-and-I-must-share-it-now’ phase.
And today is perfect because I still have the lingering taste of cinnamon on my lips. Sooo let me tell you straight up these Chewy Oatmeal Raisin Cookies are ah-mazing! They are chewy and warm with a touch of cinnamon, a handful of hearty oats and plenty of sticky raisins.
Here in Australia, we have a similar oat cookie that is an all-time favourite – the Anzac Biscuit. It is also chocked full of rolled oats but is typically flavoured with sweet golden syrup. I feel like these cookies are the American version. The brown sugar creates a gorgeously rich caramel flavour and the raisins add a lovely chew.
I’m still wondering where raisins have been all my life. I used loads of them when I was making my Rum and Raisin Ice Cream a few months ago and I couldn’t get enough. Here in Australia sultanas are more commonly used in baking but I think raisins are far plumper and juicier!
So these Chewy Oatmeal Raisin Cookies. My advice when baking them is to make them slightly bigger than perhaps you normally would. I don’t know why but oatmeal cookies are meant to be big. This batch makes around 11 or 12 large cookies. Remember my Monster M&M Peanut Butter Cookies?
Just like those, these will be VERY fragile when they first come out of the oven, so leave them to cool on the oven tray for a good 15 minutes before removing onto a wire rack very carefully. You will also need to wait until they cool completely before eating them as they will firm up considerably (in a good way) – remember patience is a virtue!
So since I won’t be back with a new recipe until Monday, I wanted to say Happy Valentine’s Day! I have actually been in America twice on Valentine’s Day so I know it’s a big deal over there – I’ve seen those displays in Target! And I’m sure I’m not the only one who has romantic desserts flooding my Pinterest feed.
For me, Valentine’s Day was never a big thing because it was my brother’s birthday. And now, it’s the day before my wedding anniversary so I feel more partial to the 13th rather than the 14th. But I’ll take any excuse to celebrate with a box of chocolates! 😉
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
- 80 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 100 grams (1 cup) whole rolled oats
- 120 grams (3/4 cup) raisins or sultanas
Instructions
- In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy. Add the egg and the vanilla and beat until combined, scrapping down the sides.
- Add sifted flour, baking soda and cinnamon and stir using a wooden spoon. Add the rolled oats and the raisins and mix through.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- Roll tablespoons of the mixture into balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10 minutes or until golden brown on the edges.
- Leave cookies to cool before gently moving to a wire rack to cool completely. They will be quite fragile until they cool completely so be patient! Then enjoy with a cold glass of milk.
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 🤣
★★★★★
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!
★★★★★
Jessica Holmes says
I agree – the smell is so good! So glad you enjoyed them Jayne.
Cate says
We moved to London from the US earlier this year and the cravings for familiar American baked goods has hit us hard. These cookies are insanely good! The best oatmeal raisin I have ever made. So glad I found your blog, and can’t wait to eat our way through your other recipes.
★★★★★
Jessica Holmes says
Aww so glad you liked them Cate! Love that they gave you a little taste of home!
Sue says
These are our favourite baked cookie. Wonderful chewy cookies with oodles of flavour. Will be making them oftem
★★★★★
Jessica Holmes says
Aw love hearing that Sue!
Disney says
I left out the white sugar altogether and only added 75g of brown sugar as I always halve the sugar content of any recipe – even Victoria sponges – turned out so sweet still and delicious!
★★★★★
Jessica Holmes says
Awesome, glad you enjoyed them Disney!
Melissa says
What would you recommend to lower the sugar content? I want to make them with (and for) my 19-month-old.
Jessica Holmes says
Hi Melissa, I haven’t tried myself so it’s hard to say. I wouldn’t lower it more than 1/4 cup because it may alter the texture and taste. I’d go with the brown sugar because it adds extra flavour and maybe try skipping the caster sugar. But I can’t guarantee – sorry!