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Chewy Oatmeal Cookies Recipe

Chewy Oatmeal Cookies Recipe

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 YIELD: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.

Nutritional Facts

1 cookie: 103 calories, 4g fat (3g saturated fat), 15mg cholesterol, 77mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein

Reviews for Chewy Oatmeal Cookies

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Reviewed Oct. 3, 2015

"Chewy and delicious!"

Reviewed Jul. 20, 2015

"These are one of my most favorite cookies! They are soft and chewy and use REAL butter, which I like as well. The combination of raisins, pecans and chocolate chips make the cookies extra delicious. I highly recommend these cookies."

Reviewed May. 17, 2015

"I am "seasoned" baker, but this recipe was missing the taste. Maybe some cinnamon? Didn't taste like anything. Besides that, they came out flat after leaving them in the refrigerator overnight and then bringing them to room temp. I left out the chocolate chips and instead used raisins. What a waste of ingredients."

Reviewed Mar. 15, 2015

"This recipie was horrible!!! Cookies were flat and unapealing. I gave it 1 stare because i had to ."

Reviewed Mar. 5, 2015

"The cookies were much more than I expected in the since of being exceptional. My family loved them! The only change I made was by taking the advise of the other reviewers and adding a little bit more flour. I added about 1/4 additional flour. Like I said the cookies were amazing! Thank you for sharing this wonderful recipe!"

Reviewed Feb. 9, 2015

"If you want to bake without chips in- you'll need to add 1/4 a cup of oats and 1/2 a cup of flour, plus 1 tablespoon more.(or more flour, if you feel you need it) Bake at 350 for 10 - 12 minutes. Bake up nice and soft and slightly puffy! If you don't, they'll be flat and runny."

Reviewed Nov. 25, 2014

"My daughter asked for oatmeal cookies this Christmas, so I'm glad I found this recipe. I have found that chilling cookie dough before baking helps with spreading. May want to try that with this recipe."

Reviewed Sep. 11, 2014


Reviewed Sep. 5, 2014

"I learned a trick to making cookies from my mother n law who is 73 yrs old. If the cookie dough is really tacky than it usually will cause flat cookies, to keep this from happening add a bit more flour til it is not as tacky. You have to play around with it toget the right consistency. I used whole wheat flour in these cookies and added dried blueberries and ,cranberries left out other add ins and they were awesome!"

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 Apr. 4, 2016

"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. EDIT: I am still tweaking this recipe for my taste, with 1/2 c sugar, 3 c flour, tsp baking soda, 1 tsp baking powder, 1 1/2 c raisins, no pecans or chocolate chips. These changes took away from the chewy texture, however. More changes required."

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."

Reviewed Apr. 7, 2014

"Finally, a nice chewy, moist oatmeal cookie! They ought to put this on the Quaker Oats cap and ditch the dry, granola consistency recipe it currently sports! Left out the chocolate chips and nuts which made my husband, who is a raisin-only guy, is a very happy man. Must have made mine extra large though (about 3 inches across after baking) 'cause it only yielded 3 dozen."

Reviewed Apr. 4, 2014

"Oatmeal cookies with raisins are one of my favorite cookies. Adding chocolate chips is just a bonus for this yummy recipe. I did leave out the pecans. The outside of this cookie is crisp and the inside is chewy."

Reviewed Feb. 24, 2014

"delcioous and fun to make"

Reviewed Feb. 16, 2014

"I followed the recipe exactly and they are pretty good. I made half with nuts and half without. I tasted both and prefer them without the nuts."

Reviewed Jan. 27, 2014

"Really good cookie. Instead of using raisins and chocolate chips I used yogurt covered raisins and dried cranberries. They were delicious."

Reviewed Jan. 12, 2014

"The best cookie recipe I have used in a long time! Crispy on the outside and chewy on the inside. Made two batches, one with raisins and one with butterscotch chips. Should have made"

Reviewed Dec. 8, 2013

"Oh my...I have found my "go to" recipe for oatmeal cookies. I will use this one from now on. I did use dried cranberries instead of raisins. They are delicious and chewy. Thank you for a great recipe."

Reviewed Dec. 3, 2013

"Made these cookies for the holidays. They were just as stated: chewy and delicious. I substituted holiday M&M's for raisins. Otherwise followed the exact recipe. I will definitely make these again."

Reviewed Nov. 24, 2013

"Very good! My family devoured them in no time!"

Reviewed Nov. 12, 2013

"True to its name, it IS chewy...not just hot out of the oven, but the next day, as well. I made them the first time exactly as written, mostly to find out if they were, in fact, chewy. They were, and were gobbled up quickly. I made them again, using dried cranberries in place of the raisins, and leaving out the chocolate chips, but using the pecans. I'm wondering if the chewy comes from the molasses, or what. What I do know is that this is my go-to cookie now. Simply delicious."

Reviewed Aug. 5, 2013

"I omitted the raisins because of my picky eaters but they were very chewy and good."

Reviewed Aug. 4, 2013

"I'm an avid baker, and followed this recipe exactly. They flattened out *way* more than in the photo, and the flavors didn't go well together for me. They weren't good enough that I'd even share them, and I definitely won't be making these again. They weren't anything special, were even below average, and would recommend that users find a better recipe to use these ingredients on. Sorry, Janis. :/"

Reviewed May. 30, 2013

"love this oatmeal cookie! I substituted the baking truvia and it turned out great!"

Reviewed Apr. 9, 2013

"Wonderful!! I will make this again!!"

Reviewed Oct. 13, 2012

"Very good. Spri kle a little coarse sea salt on top before baking. Even yummier."

Reviewed Jul. 9, 2012

"I have made these cookies numerous times since I first discovered it. It is by far my ABSOLUTE FAVORITE oatmeal cookie!! When i want oatmeal cookies this is what I turn to. It is FABULOUS!! NO other cookie compares... THANK YOU TASTE OF HOME!!"

Reviewed Jul. 2, 2012

"Best oatmeal cookie I've ever made. The whole family loved them. Gone in one night!"

Reviewed Apr. 20, 2012

"I made these with my grandkids. They are excellent, and I will make them again. I did have to bake them a couple of minutes more than what the recipe called for, and I didn't have any molasses but they were fine without it. Instead of a cup each of chocolate chips, raisins, and pecans; I used a cup each of toffee bits and walnuts. Next time I think I will try m & m's, toffee bits, and walnuts. Yum!"

Reviewed Mar. 27, 2012

"This recipe is one of the best cookie recipes I've ever made. These cookies are delicious. This recipe will remain a staple in my recipe box."

Reviewed Oct. 15, 2011

"This recipe truly makes the best chewy oatmeal cookie I have ever baked."

Reviewed Sep. 28, 2011

"This is a fantastic recipe. I left out the raisins and replaced the chocolate chips with toffee chips. Outstanding! By the way, using parchment paper on the baking sheet really helps remove the cookies from the pan after they cool. (The toffee chips are a little sticky.) The cookies also seemed to bake more evenly on the parchment paper."

Reviewed Jun. 22, 2011

"These are wonderful! My family loves them. The only thing I do different is I don't add raisins and I use butterscotch chips instead of chocolate chips. I promise you will make these over and over again."

Reviewed Jan. 19, 2011

"These cookies are the best oatmeal cookies I have ever made. To make them less flat use a little more flour and oatmeal. Very tasty."

Reviewed Aug. 19, 2010

"These are awesome , but I seem to have a problem with my cookies coming out flat :( why is that ?"

Reviewed Jan. 30, 2010

"I was looking for a chewy oatmeal cookie when I came across this one. I made a few changes and added toasted walnuts, crannies and white almond bark cut into chunks. I then used a large scoop to drop them and baked for 12 minutes. We then ate them for breakfast!"

Reviewed Jan. 29, 2010

"DEVINE!!! I don't like choc chips in my oatmeal cookies so I substituted toffee bits!! OH MY!! Family couldn't get enough! Easy & heavenly!!"

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