Best Chewy Oatmeal Raisin Cookies

4.46 from 37 votes
Jump to Recipe

This post contains affiliate links. Please read our disclosure policy.

Best Chewy Oatmeal Raisin Cookies Recipe – delicious chewy oatmeal raisin cookies for a classic delicious cookie everyone loves! 

raisin oatmeal cookie up close
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

stack of five raisin oatmeal cookie up close

How To Get Perfect Chewy Cookies

Sometimes even the best chewy cookie recipe turns out less than perfect – I’m adding my favorite tips for easy, deliciously chewy cookies that are great every time you make them!

High moisture content does; so the recipe, baking time, and temperature must be adjusted to retain moisture. Binding the water in butter, eggs, and brown sugar (it contains molasses, which is 10 percent water) with flour slows its evaporation. The dough needs a little extra flour, which makes it stiffer. The stiff dough spreads less, less liquid evaporates, and the cookies are thicker.

Mass also helps cookies stay moist–big dollops of dough make softer and chewier cookies than tiny spoonfuls of dough. Bake these thick cookies for a shorter time at a high temperature to firm them quickly and minimize spreading. Most important, don’t bake them too long–remove from the oven when the cookie rim is brown and at least 1/3 of the center top remains pale. The cooked centers will be soft.

raisin oatmeal cookie up close

Can Oatmeal Raisin Cookies Be Frozen

If you’ve ever wondered can oatmeal raisin cookies be frozen, you’re not alone! I am often asked what foods can be frozen – and these Chewy Oatmeal Raisin Cookies can be frozen both as dough (separated as formed cookies or as a ball), and after they have been baked.

How to Freeze Oatmeal Raisin Cookies

To freeze these oatmeal raisin cookies, you need to first decide if you’re freezing the cookies, or the cookie dough.

Next, if you’re freezing the dough, you’ll need to decide if you’re freezing cookies that have been shaped (so you can pull out a couple at a time you need a sweet treat); or if you’re saving an entire batch of cookies to make later.

How to Freeze Pre-Shaped Oatmeal Raisin Cookies

My favorite way to freeze cookie dough is in pre-portioned cookie balls – so I can take out a couple if I want just a few cookies and not a whole batch.

To freeze pre-shaped cookie dough: 

Lay cookies on a baking sheet lined with parchment paper.

Arrange shaped cookies on parchment paper so they aren’t touching (so they don’t stick together).

Freeze until solid – about 5 hours.

Remove from baking sheet and place in large ziploc bag, preferably with any extra air squeezed out.

For extra frostbite protection, place the ziploc inside a second large ziploc when placing back in freezer.

Store for up to 3 months.

Let cookies defrost to soft when ready to bake – then continue with baking directions in recipe below.

If you’re making big batches of goodies ahead of an event, it might be easier to just freeze the dough in one big chunk. To freeze dough that hasn’t been formed into cookies, I’m listing my best tips below:

Add dough to a large ziploc bag.

Squish dough down so it lays flat in the bag – it should look like a thick rectangle instead of a thick blob.

Freeze, laying flat, for about 4-5 hours until the shape is firm. At this point you can move it around in your freezer to go wherever if storing this recipe flat isn’t convenient.

When going to bake, let dough fully defrost by storing in refrigerator overnight.

Store up to 3 months.

When baking frozen cookie dough, let it fully defrost, and then continue with baking instructions.

How to Freeze Baked Oatmeal Cookies

If you’ve baked a huge batch of oatmeal cookies and can’t eat them all, you can totally freeze them for later!

How to Freeze Baked Cookies

After baking, allow cookies to cool completely.

Place them in a freezer-safe zip-top storage bag labeled with the name and date.

Some cookies can be frozen as-is, while others may need to be individually wrapped or separated with waxed paper or parchment.

When you want to eat one, take it out and let it sit at room temperature or warm it in the oven for a few minutes.

If you are in a hurry, you can microwave it in 10 second intervals.

 

stack of five raisin oatmeal cookie up close

Other Easy Dessert Recipes You’ll Love

If you love these cookies you will definitely love Gooey Butter Red Velvet Cake Cookies, Candy Cane Cake Batter Microwave Fudge, Smores Rice Krispie Treats, Hot Cocoa Ice Cream, Danish Dream Cake – Easy Coconut Caramel Cake, and German Chocolate Cake Batter Fudge.

Click here to see all our dessert recipes!

up close oatmeal raison cookie

Best Chewy Oatmeal Raisin Cookies Recipe

If you love the best easy oatmeal raisin cookies recipe as much as I do, please leave a five star review and help me share on facebook and pinterest!

oatmeal raisin cookies with a pink banner saying what they are

CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!

Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.
Chewy oatmeal cookies with raisins on top.
Print

Best Chewy Oatmeal Raisin Cookies

These classic American cookies have a soft chewy interior and raisin packed flavor!
Course Cookies
Cuisine American
Keyword breakfast cookie, chewy, oatmeal, quick cookie, quick oats, raisin, raisin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 1 hour 5 minutes
Total Time 1 hour 27 minutes
Servings 12
Calories 124kcal
Author Courtney ODell

Ingredients

  • 1 cup 230g unsalted butter, softened
  • 1 cup 200g packed light or dark brown sugar
  • ¼ cup 50g granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon molasses
  • 1 and 1/2 cups 190g all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups 240g old-fashioned whole rolled oats
  • 1 cup 140g raisins2

Instructions

  • Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
  • Add eggs and mix on high until combined well. 
  • Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
  • Set aside.
  • In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.
  • Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed.
  • Dough will be very sticky and thick. 
  • Chill the dough for 30-60 minutes in the refrigerator – if freezing dough, go ahead and use my tips above for perfectly frozen cookie dough.
  • Preheat oven to 350°F.
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
  • Bake for 11-13 minutes until slightly browned on the sides.
  • The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
  • Cookies will continue to set on wire rack – for best results, let them cool completely.

Video

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 427mg | Fiber: 1g | Sugar: 4g


 

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Terri says:

    I’m not a fan of molasses. Is there something else I might use in its place?

    1. Katherine says:

      You can use maple syrup or honey as a substitute, I prefer maple syrup but its up to you 🙂