These Classic Chewy Oatmeal Raisin Cookies are the epitome of wholesome comfort in cookie form. Each bite delivers a delightful blend of textures and flavors: the hearty chewiness of rolled oats, the sweet and tender burst of plump raisins, and a warm, inviting spice profile from cinnamon and a hint of nutmeg. Unlike crispier varieties, these cookies are designed to be soft and pliable in the center with slightly crisped edges, making them irresistibly satisfying. Their golden-brown exterior, often showing the inviting texture of the oats, hints at the comforting goodness within.
What sets these cookies apart is the perfect harmony between the earthy oats, the vibrant sweetness of the raisins, and the gentle warmth of the spices, all encased in a rich, buttery dough. They are the ideal accompaniment to a glass of cold milk, a hot cup of coffee or tea, or simply enjoyed on their own as a satisfying snack. Their robust flavor and substantial texture make them a favorite for lunchboxes, afternoon treats, or cozy evenings at home. The preparation is straightforward, involving creaming butter and sugars, incorporating eggs and vanilla, then folding in the dry ingredients, oats, and raisins. The dough is forgiving and simple to work with, yielding consistently delicious results. The aroma that fills your kitchen as these cookies bake is truly heartwarming, a nostalgic scent that evokes feelings of home and traditional baking. These oatmeal raisin cookies aren’t just a dessert; they’re a timeless classic that brings warmth and a touch of wholesome sweetness to any moment. They store well, making them perfect for meal prep for the week ahead, or for sharing with friends and family.
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, but highly recommended for depth)
- 3 cups old-fashioned rolled oats (not instant or quick oats)
- 1 1/2 cups raisins (golden or regular, or a mix)
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup easier.
- Hydrate Raisins (Optional but Recommended): For extra plump and juicy raisins, you can soak them in hot water for about 5-10 minutes. Drain them thoroughly and pat dry with paper towels before adding them to the dough. This step is especially good if your raisins are a bit dry.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed to ensure everything is well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract until just combined. The mixture should be smooth and creamy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg (if using). This ensures the leavening and spices are evenly distributed throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as overmixing can lead to tougher cookies. Stop mixing as soon as no streaks of flour are visible.
- Fold in Oats and Raisins: Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, fold in the old-fashioned rolled oats and the drained (if soaked) raisins. Mix until they are evenly distributed throughout the dough. The dough will be quite thick and somewhat sticky.
- Scoop the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For more consistent sizing, you can use a cookie scoop (about 1.5 to 2 tablespoons per cookie). Do not flatten the dough balls; they will spread naturally.
- Bake the Cookies: Bake one baking sheet at a time in the preheated oven for 10-14 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. The exact baking time will depend on your oven and the size of your cookies. For a chewier cookie, bake closer to the 10-minute mark; for a slightly crisper edge, go closer to 14 minutes.
- Cool and Set: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to set up and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
- Store: Once completely cooled, store the Classic Chewy Oatmeal Raisin Cookies in an airtight container at room temperature for up to 5-7 days. They tend to get even chewier and more flavorful the next day! You can also freeze the baked cookies for longer storage, or freeze scooped balls of raw dough to bake fresh cookies whenever a craving strikes.
Enjoy these comforting and delicious oatmeal raisin cookies!