Oatmeal Raisin Cookies
There is just something nostalgic about good chewy oatmeal raisin cookies! My grandson doesn’t like chocolate and so I pulled out an old family favorite cookie that is chocolate free. These chewy oatmeal raising cookies are delicious and easy to make. He even helped me this last time. Grandma made sure to mark the cookies he had his little fingers into because he was so excited to help me bake them that he kept eating the batter. He was a great helper and this batch was entirely for him. A bonding moment (one of many more to come) between me and my only grandchild.
Oatmeal raisin cookies often get unfairly sidelined in the cookie world, living in the shadow of flashier treats like chocolate chip or double fudge. But there’s something undeniably nostalgic and comforting about a chewy oatmeal raisin cookie. They evoke memories of childhood kitchens, warm ovens, and the rustle of parchment paper. The texture alone sets them apart: a soft, chewy coolor with just the right hint of bite from the oats, balanced by the natural sweetness of raisins. and a hint of cinnamon. It’s a simple pleasure—unpretentious, familiar, and quietly satisfying.
What makes these cookies so enduring isn’t just the taste—it’s the feeling they carry. Unlike trendier desserts loaded with toppings and fillings, oatmeal raisin cookies have a wholesome, homemade charm. They’re the kind of treat that feels like it was baked with care, not churned out for show. And when made well, they bridge the gap between indulgence and nourishment. The oats add heartiness, the cinnamon a whisper of spice, and the raisins a chewy contrast to the cookie’s softness. They’re not flashy, but they don’t need to be.
In a world increasingly obsessed with the new and the next, oatmeal raisin cookies remind us of the value of classics. They’re a testament to balance and simplicity, proving that you don’t need a dozen mix-ins or a fancy drizzle to make a dessert worth savoring. So the next time you see one sitting on a plate next to more glamorous options, give it a chance—you might be surprised by how much warmth and flavor can be packed into one humble, chewy bite.
Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup butter or margarine, softened
- 2 Cups brown sugar, lightly packed
- 2 LG Eggs
- 1 tsp vanilla extract
- 2 Cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp salt
- 2 cups rolled oats *I prefer quick oats, but you can use regular
- 1½ cups Raisins, or other add-in totaling 1.5 cups
Instructions
- Preheat oven to 350℉
- Cream 1 cup butter or margarine, softened and 2 Cups brown sugar, lightly packed in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes.
- Add eggs, one. at a time and beat, add1 tsp vanilla extract
- In another bowl combine, 2 Cups all-purpose flour, 1 tsp cinnamon, 1 tsp Baking powder, ½ tsp Baking Soda, ½ tsp salt, 2 cups rolled oats
- Add the dry ingredients into the wet ingredients and combine being careful not to overmix, add the raisins (or mix-in of your choice), stir to incorporate
- chill the dough for 30 minutes
- Drop by heaping Tbsp to a prepared baking sheet or lined with parchment
- Bake for 10-12 minutes just until the base starts to turn golden brown (the tops will lose that glossy look once baked)
- cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely
- Store in an air-tight container for up to 4 days, or freeze for up to 3 months.
These Chewy Oatmeal raisin cookies are so easy to make even a toddler can help. They use the basics of course and your favorite raising. I like Thompson Raisins in mine, but you can use whatever you have on hand.
Storing Your Chewy Oatmeal Raisin cookies:
These cookies are chewy and soft and will last for a few days on your counter at room temperature. If you want to save some for later, freeze them in an airtight container for up to 3 months. Just pull out what you need when you need or want them. They are great for lunches, just put a couple in a sandwich bag frozen and they will be thawed in time for your lunch.