Introduction
There’s something comforting about a batch of Chewy Oatmeal Raisin Cookies With Rolled Oats fresh from the oven — warm, soft, and packed with old-fashioned flavor. These cookies strike the perfect balance between chewy centers and crisp edges, with juicy raisins and wholesome oats in every bite. Perfect for lunch boxes, cozy evenings, or afternoon treats, this timeless recipe brings classic bakery flavor right to your kitchen.
Why You’ll Love This Recipe
- Soft, chewy texture with crispy golden edges
- Simple pantry ingredients and easy-to-follow steps
- Packed with fiber-rich rolled oats and naturally sweet raisins
- Great for meal prep — they freeze beautifully
- A nostalgic, comforting flavor everyone loves
Ingredients Needed
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
Add-ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Step-by-Step Instructions
- Preheat Oven – Set your oven to 350°F and line baking sheets with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- Cream Butter & Sugars – In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs & Vanilla – Beat in eggs one at a time, then stir in vanilla extract.
- Combine Wet & Dry – Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Oats & Raisins – Stir in the rolled oats and raisins.
- Scoop & Bake – Drop 2-tablespoon portions of dough onto baking sheets and bake 10–12 minutes, until golden at the edges.
- Cool – Let cookies rest on the pan for 5 minutes, then transfer to a rack to cool completely.
Tips for Success
- For extra chewiness, soak raisins in warm water for 10 minutes before mixing.
- Don’t overbake — remove cookies when centers look slightly underdone.
- Chill dough for 30 minutes to prevent spreading.
- Use old-fashioned oats, not quick oats, for the best texture.
- Add a pinch of nutmeg for deeper warmth.
Variations & Substitutions
- Add chocolate chips for a twist on the classic.
- Substitute cranberries for raisins for a tart pop.
- Use coconut oil instead of butter for a dairy-free version.
- Add chopped walnuts or pecans for crunch.
- Make it gluten-free using a 1:1 gluten-free flour blend.
Serving Suggestions
- Enjoy warm with a glass of cold milk.
- Crumble over vanilla ice cream for a quick dessert.
- Pair with morning coffee or afternoon tea.
- Wrap in parchment and gift in a rustic tin for holidays.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months. Reheat in the microwave for 10–15 seconds for that “fresh-from-the-oven” softness.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Rolled oats give a heartier bite.
Can I make the dough ahead of time?
Absolutely! Chill it up to 3 days or freeze portions for easy baking later.
How do I keep the cookies soft?
Store with a slice of bread or apple — it helps maintain moisture.
Can I make these gluten-free?
Yes, simply use a gluten-free flour blend and certified gluten-free oats.
Can I reduce the sugar?
You can cut back by ¼ cup of each sugar without affecting texture too much.
Equipment
- mixing bowls One for dry and one for wet ingredients
- Electric mixer For creaming butter and sugar
- Baking sheets Lined with parchment paper
- cooling rack To cool cookies evenly
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in rolled oats and raisins until evenly distributed.
- Drop 2-tablespoon portions of dough onto prepared baking sheets, spacing evenly.
- Bake for 10–12 minutes, or until golden at the edges. Cool on the pan for 5 minutes, then transfer to a rack.
