Sometimes, the classics are simply the best. These Oatmeal Raisin Cookies are everything you want them to be: thick, wonderfully chewy, fragrant with cinnamon, and packed with sweet, plump raisins in every bite. This recipe uses a simple melted butter method for ease and a higher ratio of brown sugar to guarantee that iconic chewy texture with crisp edges.
They’re the kind of cookie that feels like a warm hug—perfect for lunchboxes, afternoon snacks, or a comforting treat with a cup of tea. Once you try this foolproof version, it might just become your new go-to cookie recipe.
The Science of the Perfect Chewy Texture
The secret to a chewy cookie lies in moisture control and sugar chemistry. Using melted butter and a high proportion of brown sugar is the key.
Brown sugar contains molasses, which is hygroscopic, meaning it attracts and retains moisture from the air and other ingredients. This keeps the cookies soft and chewy for days, rather than turning crisp. The old-fashioned oats provide structure and a hearty chew, while the single egg and careful mixing prevent too much air from being incorporated, which would lead to a cakey texture.
Chilling the dough is a non-negotiable step; it allows the oats to fully hydrate and the flour to absorb the liquids, resulting in a thicker cookie that spreads less and bakes up with the ideal combination of crisp edge and soft, dense center.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups (270g) old-fashioned rolled oats (not quick oats)
- 1 ½ cups (225g) raisins
Instructions
1. Mix Wet Ingredients & Sugars: In a large bowl, whisk the melted (and slightly cooled) butter, brown sugar, and granulated sugar together until smooth and well combined. Whisk in the eggs and vanilla until the mixture is thick and glossy.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. Form the Dough: Add the dry flour mixture to the wet butter-sugar mixture. Use a spatula to fold until almost combined. Add the old-fashioned oats and raisins. Fold gently until no dry streaks of flour remain and everything is evenly incorporated. The dough will be thick and sticky.
4. Chill the Dough (Crucial Step): Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 48 hours. This step is essential for flavor development and to prevent flat cookies.
5. Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a 2-tablespoon cookie scoop (or a heaping tablespoon) and place dough balls 3 inches apart on the sheets. You can gently flatten the tops slightly if desired.
6. Bake: Bake for 11-13 minutes. The cookies are done when the edges are set and golden brown, but the centers still look soft and slightly underdone. They will set as they cool. Do not overbake.
7. Cool: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
8. Store: Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. Dough balls can also be frozen and baked straight from the freezer (add 1-2 minutes to bake time).
Pro-Tips for Cookie Perfection
- Melted Butter: Using melted butter contributes to a chewier texture and richer flavor than creamed butter. Ensure it has cooled slightly so it doesn’t cook the eggs.
- Measure Oats Correctly: Use the “spoon and level” method for flour and oats to avoid a dry, crumbly dough.
- Chill, Don’t Skip: Skipping the chill time will result in cookies that spread too thin and bake up greasy. For the best flavor, chill overnight.
- Underbake Slightly: The cookies continue to cook on the hot baking sheet. For chewy centers, take them out when the edges are set but the centers still look soft.
- Plump Your Raisins (Optional): For extra-juicy raisins, soak them in hot water (or tea/rum) for 10 minutes, then drain and pat dry before adding to the dough.
- Customize Your Mix-ins: Swap ½ cup of raisins for chocolate chips or chopped walnuts. Add a pinch of nutmeg or cloves for more spice.
These Perfect Oatmeal Raisin Cookies are the ultimate satisfying treat—a timeless classic made even better.