Oatmeal cookies are on my shortlist of perfect everyday cookies. They’re chewy, a little crispy around the edges and full of chocolate, nuts and raisins. The recipe takes me right back to after-school snack time, but these days I love them with a cup of coffee.
Even better, chewy oatmeal raisin cookies are super simple to make. Here’s how to make them yourself (you know, for when Mom’s kitchen is closed).
Ingredients for Chewy Oatmeal Cookies
- Butter
- Sugar
- Brown sugar
- Large eggs
- Molasses
- Vanilla extract
- All-purpose flour
- Quick-cooking oats
- Baking soda
- Ground cinnamon
- Salt
- Raisins
- Chopped pecans
- Semisweet chocolate chips
Directions
Step 1: Cream the ingredients
Like with most drop cookies, you’re going to start by creaming together the softened butter and sugars. Once well combined, add the two eggs, molasses and vanilla and beat, beat, beat. This should take about five minutes. You really want it light and fluffy!
Step 2: Mix the dry ingredients
In another bowl, whisk together the flour, oats, salt, baking soda and cinnamon. Just a quick stir to combine these ingredients will ensure they are evenly distributed in the cookie dough.
Editor’s Tip: Any type of cinnamon can be used in this recipe. If you’re a big fan of spicy cinnamon, look for Indonesian or Korintje cinnamon—it packs the most punch. If you prefer a more mild flavor, stick with traditional Ceylon cinnamon.
Step 3: Combine wet and dry ingredients
Next, add the dry ingredients to your creamed mixture in a few batches. Beat until just combined—and don’t forget to scrape down the sides of the bowl halfway through. This is a pretty big batch of cookie dough, so have patience. It will take a bit of time to get all the oats, flour, butter and more fully incorporated.
Editor’s Tip: Be careful not to overmix at this stage. Too much mixing here can lead to tough cookies.
Step 4: Add the mix-ins
It’s time to add in all the tasty mix-ins; this recipe has a whopping 3 cups! Use a spatula or wooden spoon to stir the chocolate chips, raisins and chopped pecans in by hand.
Editor’s Tip: Consider toasting the nuts before adding them to the cookie dough. This helps develop the flavor of the pecans. And if you don’t have pecans on hand, walnuts, almonds (OK, any type of nut) work well as a substitute.
Step 5: Bake
Use a cookie scoop to portion out cookies onto a parchment-lined baking sheet. Be sure to leave about 2 inches between each cookie since they do spread a good bit in the oven. Bake at 350ºF for 8 to 10 minutes—until the edges start to turn golden brown. Once baked, remove from the oven and cool on a wire rack.
Variations of Chewy Oatmeal Cookies
Oatmeal cookies with raisins aren’t for everyone. Luckily, though, this oatmeal cookie recipe is pretty darn versatile. As long as you keep the mix-in volume at three cups or less, you should be good to go. Here are a few favorite ideas:
- Chocolate-cherry: Everyone knows that chocolate and cherry is a dessert match made in heaven. Use dried cherries in place of the raisins and try toasted walnuts in lieu of pecans.
- Coconut-almond: Chocolate, coconut and almond are a delicious trio. So keep the chocolate chips in this recipe and substitute in toasted almonds and shredded, toasted coconut.
- Cranberry-pistachio: This is a classic flavor combination. Skip the raisins and pecans and include dried cranberries and chopped pistachios in their place.
- Monster-style: You know monster cookies—the everything-but-the-kitchen-sink cookies. Twist this classic oatmeal cookie recipe into a monster cookie by adding M&M’s, peanuts, butterscotch chips and chocolate chips.
- Snickerdoodle-style: For some, the sprinkling of cinnamon in these cookies isn’t quite enough. To make them snickerdoodle-style sprinkle the warm cookies with cinnamon sugar.
- Triple-chocolate: Love chocolate? Ditch the nuts and use a cup each of dark chocolate, milk chocolate and semi-sweet chocolate chips.
How to Store Chewy Oatmeal Cookies
When the cookies are totally cool (and after you’ve sampled a few) store them in an airtight container or cookie jar. They should keep for a week. If you find the cookies are getting a bit too crisp for your liking, pop a slice of white bread into your cookie container. This will make hard cookies soft again.
Chewy Oatmeal Cookies Tips
What kind of oats is best for oatmeal cookies?
Old-fashioned and quick-cooking oats are best for baking cookies. Old-fashioned oats are chewy, nutty and have a flat, full shape. Quick-cooking (also called rolled oats) have been pressed and cut into smaller pieces. Although this recipe calls for quick-cooking oats, old-fashioned oats work just as well if you prefer a heartier, chewier oat in your cookies.
Why are my oatmeal cookies hard?
Overmixing is usually the culprit when you end up with dry, tough cookies. Mix the ingredients at a slow speed, or better yet, mix by hand with a rubber spatula or wooden spoon just until the ingredients are combined. Also, when a cookie recipe calls for butter, don’t substitute shortening, which can produce a drier cookie.
Are oatmeal cookies good for you?
Oatmeal cookies may appear nutritious compared to other decadent treats, but they still pack plenty of carbs and calories. Just eat them in moderation and you’ll be good to go.
