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Thick and Chewy Oatmeal Raisin Cookies

A stack of three golden brown oatmeal raisin cookies resting on a white plate, highlighted by bright sunlight.
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This recipe delivers soft, thick oatmeal raisin cookies with chewy centers, perfect for a family favorite dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a soft cookie.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats and raisins. If using, fold in the chopped nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use old-fashioned rolled oats, not instant oats.
  • To achieve a deeper flavor, substitute 1/4 cup of the butter with browned butter. Cool the browned butter slightly before creaming with sugars.
  • If your raisins seem dry, soak them in hot water for 10 minutes, then drain and pat dry before adding to the dough.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. You can freeze the unbaked dough balls for up to 3 months.

Nutrition

Find it online: https://miameal.com/oatmeal-raisin-cookies-thick-chewy-recipe/