Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies with a hint of spice will bring warmth to your dessert table this fall. Wrap some up for a tasty gift for your family and friends.

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How to make the best oatmeal raisin cookies

This tasty fall cookie comes at my husband’s request for oatmeal raisin cookies, it’s been some time since he’s had a good one. The pressure is on! The sweetness of an oatmeal raisin cookie with the added apple pie spice really elevates this cookie to the next level. Be prepared to make many as these were hard to stop eating!

Gathering your ingredients for Oatmeal Raisin Cookies

All-purpose flour – Your favorite all-purpose flour brand should work well here. I will recommend making sure to sift the dry ingredients to prevent unwanted lumps or particles. If you have a kitchen scale, measuring your flour first will ensure a more accurate amount rather than just scooping it out. Scooping it out tends to result in too much flour.

If you don’t have a scale, take a fork and fluff up your flour, then using a spoon gently scoop the flour out into your measuring cup, and use a butter knife to level it off. This is the best way to accurately measure flour without a kitchen scale.

Apple pie spice – Apple pie spice is a combination of cinnamon, nutmeg, cardamom, ginger, and allspice.

Baking soda – Make sure to check that your baking soda is fresh before using it.

Sea salt – Helps to add and balance flavors.

Old-fashioned rolled oats – Old-fashioned oats are the perfect texture for these chewy oatmeal cookies. I don’t recommend using instant oats, but if you have to you can substitute them 1 for 1.

Unsalted butter – Room temperature butter, remove from the fridge and sit out for 30 minutes before prepping your cookies. You want softened butter, not melted butter.

Brown sugar – Light or dark brown sugar will work. I tend to mix mine up in the same container, both dark brown sugar, and light brown sugar.

White sugar – Sifted white granulated sugar.

Egg – Room temperature egg, take out at the same time as the butter.

Vanilla extract – Pure vanilla extract will yield the best vanilla flavor.

Raisins – It isn’t necessary to soak your raisins, but I find plump raisins bring more moisture to the cookie if you do soak.

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Mixing bowls
• Measuring cups and spoons
• 2 large cookie sheet
• Cookie scoop
• Parchment paper or Silpat mat
• Stand mixer, hand mixer, or wooden spoon

How to soak raisins

Soaking raisins for this recipe isn’t necessary, but recommended. I kind of like to knock out two things while doing this.

1. In a small bowl crack your egg and add the vanilla, mix to combine.
2. Pour in your raisins and stir

While your egg is coming to room temperature, you’re in turn adding moisture to your raisins. If you’d prefer not to add raisins to your egg, just soak the raisins in water and then drain them before adding them to the cookie dough.

Mix it, Bake it, & Eat it!

Mix: In a small bowl add the egg, vanilla extract, and raisins. Soak for 15-30 minutes. Start this process as you’re bringing your butter and egg up to room temperature.

In a large bowl add the flour, apple pie spice, baking soda, sea salt, and old-fashioned oats.

Stir to combine and set aside. Use a stand mixer, hand mixer, or even a wooden spoon to combine this recipe.

In another bowl add the unsalted butter, white granulated sugar, and brown sugar. Mix or beat for about 1-2 minutes. Add in the egg, vanilla extract, and raisin mixture. Mix again to combine. 

Add the dry ingredients ⅓ at a time. Until fully incorporated. 

Chill: Cover the bowl with plastic wrap and refrigerator for 30-60 minutes. 

Preheat your oven and prepare two large cookie sheets with parchment paper or Silpat. 

Bake: Use a medium cookie scoop, or 2 tablespoons to make cookie dough balls. Place your cookie dough balls two inches apart on the baking sheet.

Slightly press the cookie balls down before baking. These cookies will not naturally flatten in the oven, they will need a bit of help otherwise they won’t bake properly.

Bake for 12-14 minutes.

Remove and allow to cool for 10 minutes before transferring to a cooling rack.

Cool completely and enjoy!

FAQs for Oatmeal Raisin Cookies

Tips for this Oatmeal Raisin Cookie Recipe

Tips

Recommendations for the perfect Oatmeal Raisin cookie

• Soak your raisins.
• Chill your cookie dough for 30 minutes before baking.
• Press your cookies gently before baking to help encourage spread in the oven.
• Store in an airtight container to maintain a moist soft cookie.

Storing

Store in an airtight container at room temperature for up to one week

Freezing: Freeze baked cookies in an airtight container or Ziploc for up to 3 months, and thaw at room temperature before enjoying.

Freezing Cookie Dough: Place cookie dough balls on a parchment-lined baking sheet and put them in the freezer for up to 2 hours. Once your cookie dough balls have hardened, peel them off of the paper and store them in a large Ziploc freezer bag for up to 3 months.

Tools I use

Cookie scoop

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Cooling rack

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Try more of my favorite cookie recipes!

• Homemade Star Crunch Cookies
• Pumpkin Oatmeal Cookies with Brown Butter
• Chocolate Chip Cookies with Pudding Mix
• Chewy Blueberry Chocolate Chip Cookies
• Tasty Chocolate Chip Mint Cookies

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