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Chewy Oatmeal Cookies Recipe
Chewy Oatmeal Cookies Recipe photo by Taste of Home

Chewy Oatmeal Cookies Recipe

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I packed chocolate chips, raisins, nuts and cinnamon into my recipe. These cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 60 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup each raisins and chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips


  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
  2. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
  3. Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks. Yield: about 5 dozen.
Originally published as Chewy Oatmeal Cookies in Country Woman September/October 1995, p10

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Reviewed Sep. 1, 2014

I vote this as a 5* recipe! I DID use 1 Tbsp. light corn syrup in place of the molasses, though!

I'm using these cookies for a chapel picnic and so I'm trying to keep within the TASTE boundaries as to what people like-especially youngsters! I used a 1-cup stick of butter-flavored Crisco with 2 Tbsp. of water to make the consistency of butter. I also used 1 tsp. salt! I omitted the pecans & just used the chocolate chips, raisins and the oats. I purposely USED TEASPOONFULS of dough, rather than TBSPFULS to stretch my amount of dough! The cookies spread, but NOT excessively! They are a nice sized cookie! I say this is a keeper recipe for me when I make oatmeal raisin cookies-it also makes for the chocolate-chip combination as well! Thank you, Janis Plageman, for sharing your recipe with Taste of Home! delowenstein

Reviewed Aug. 28, 2014 Edited Aug. 29, 2014

The flavor is delicious. I didn't think I'd be impressed but I was.

Reviewed Aug. 28, 2014 Edited Aug. 29, 2014

I give this recipe 5 stars for flavor and texture. For some reason I was craving oatmeal raising cookies, and this fit the bill. The cookies spread out more than I was expecting, however. I made some notes to increase the flour for next time to see if that helps.

Reviewed Jul. 3, 2014

These are great. I don't understand the negatives; perhaps the failure to rise was due to outdated baking soda? My first effort was perfect; well risen, delightful melding of flavors with just enough complexity to make one consciously struggle to discern the ingredients. I have altered, however, to my liking by the addition of 1/4 tsp ground cloves and 1/2 cup additional oats; I subtracted 1/2 cup sugar--I always enjoy less than recommended sweetness in any recipe. Can take or leave chocolate chips but... All said, I'll keep this as a mainstay.

Reviewed May. 23, 2014

As other reviewers have said, these cookies are chewy and moist and delicious! I had to substitute honey for the molasses, and left out the nuts and chips, so used a bit more raisins--we like plain ol' oatmeal raisin. My cookies came out a bit flat, but I think that's due to my oven, which I'm still trying to get the hang of, and which I think runs a bit cooler than the temp I set it for. This is definitely the recipe I'll use from now on for oatmeal raisin cookies.

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