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
- 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.
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!
Clare says
After making them per the recipe a couple of weeks ago I made them yesterday without the caster sugar and just added a little extra cinnamon to compensate – still delicious 😊
The only thing was they didn’t spread as much so maybe flatten them before baking.
Amber says
Hi! I was wondering if the butter should be soft or cold out of the fridge?
Thanks!
Jessica Holmes says
Hi Amber, just room temperature butter for this one! So softened slightly – not fridge cold!
Julie says
Great recipe, loved them, Thanks for sharing this recipe.
I would just like to know are they suitable for freezing?
★★★★
Jessica Holmes says
Glad you enjoyed them Julie! I haven’t tried myself but I would guess yes!
Sam Williams says
Amazing – tasted like shop bought! I added white chocolate chunks, 2 tbsp milk powder, and 1 tsp mixed spice. Also only had demerara sugar, and whizzed up the rolled oats in a processor a little to make them finer. I may make oat flour, or toast them very lightly next time, to try to intensify the flavour, as they tasted a little raw (though weren’t as they we’re cooked for almost 20 mins). This will be my go to base cookie recipe going forward!
★★★★★
Sam Williams says
I also had no baking powder, but turned out well nonetheless
Jessica Holmes says
Love that! Glad you enjoyed them Sam!
Laura says
Fab cookies, I added a tablespoon of honey and am extra 1/4 cup of rolled oats . Delicious
★★★★★
Jessica Holmes says
Love that! Thanks Laura!
Rebekka says
These were delicious! Next time, I would try them with a whole tsp of cinnamon. I added a half cup of crumbled pecans and 2 pinches of salt for a bit of a caramelized flavour. Yummy!
Jessica Holmes says
I’m so glad you enjoyed them Rebekka! Love the addition of pecans – yum! ☺️
Susie F says
I loved these! Not too rich but heaps of flavour!
★★★★★
Jessica Holmes says
So glad you enjoyed them Sarah!
Josh says
Best oatmeal cookies ever!
★★★★★
Jessica Holmes says
So happy to hear that Josh!
Yvette says
Our favorite cookie! Even my two year old loves them! I added shredded coconut to the mix! Hubby approved recipe!
Jessica Holmes says
So happy to hear that! I’ll have to try them with coconut.
James says
Hi, How would you change the chewy oatmeal recipe to a crispy cookie?? Thank you😉>
Jessica Holmes says
Hi Jimmy, thanks for getting in touch. I think you’ll find these cookies are still crispy on the outside but if you want them even more crispy, I would suggest baking them for just a minute or two longer! Let me know how you go.
Sandra says
I would love the recipe for your the Anzac Biscuit and try those. I actually have some Lyle’s Golden Syrup I bought for an Oatmeal Pie, and would love more recipes to use in it!!
Jessica Holmes says
Oh brilliant! I do have a lovely Anzac Cookie recipe. I also have a Caramel Fudge recipe that uses golden syrup that is really yummy.
Sandra says
I love Oatmeal Raisin cookies and I can’t wait to make these cookies tomorrow!! I’ll probably double the batch so I can share with my kids!!!
Jessica Holmes says
Oh awesome! Let me know how you go Sandy! I hope you love them