These Chewy Oatmeal Raisin Cookies are richly sweet with just the right amount of chew. The raisins and walnuts add even more deliciousness to these soft, tasty treats.
If you love oatmeal cookies, then you should try our chewy banana oatmeal cookies and oatmeal chocolate chip cookies (VIDEO).
The Best Oatmeal Raisin Cookies EVER!
These Chewy Oatmeal Raisin Cookies are soft, sweet, and so yummy. Made with moist brown sugar, molasses, and two types of rolled oats, these cookies are moist and chewy. The raisins and walnuts add just the right bursts of sweet and nutty. The texture and taste of these amazing cookies is hard to beat and I think you’re going to love them. Make them for a treat at home or add them to a cookie tray for the holidays. However they’re served, these Oatmeal Raisin Cookies will make everyone smile.
What you’ll need for this recipe
- Wet ingredients- Unsalted butter, Golden brown sugar, Granulated sugar, Eggs, Vanilla extract, and Molasses.
- Dry ingredients- All-purpose flour, Baking soda, Salt, Old-fashioned rolled oats, and Quick-cooking rolled oats.
- Extra deliciousness- Raisins and Walnuts.
How to Make Chewy Oatmeal Raisin Cookies
1. Soak the raisins. Place the raisins in a small bowl of hot water and allow them to soak for about 10 minutes.
2. Beat together the butter and sugars. In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mix for 2 minutes on high with an electric hand mixer.
3. Add the egg, vanilla, and molasses. Now mix in the egg, egg yolk, vanilla extract, and molasses.
4. Sift in the dry ingredients (minus the oats). Placing a fine-mesh sieve over the mixing bowl, sift in the all-purpose flour, baking soda, and salt. Then mix on low speed.
5. Add the rest of the ingredients. Drain the water out of the raisins and add them to the cookie dough. Now add in both of the oats and the chopped walnuts. Mix until combined.
6. Form the cookie dough balls. Line a baking sheet with parchment paper and scoop the cookie dough with a trigger-release cookie scoop onto it. Then roll them into balls with your hands and place them back on the baking sheet.
7. Bake. Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes.
Tips for the BEST Oatmeal Raisin Cookies
- Soak the raisins in water- Rehydrating the raisins makes them plumper and juicier so they add more moisture and flavor to these Oatmeal Raisin Cookies.
- Use both kinds of oats- Old-fashioned oats and quick oats both provide that distinct taste, but different textures. The quick oats will make the cookies soft and chewy, but the old-fashioned oats give them more chew because they don’t break down as much.
- Space the cookie dough balls about 1-2 inches apart- These cookies spread quite a bit so make sure the dough is rolled into balls and they are properly spaced on the baking sheet before going into the oven.
- Let them cool before moving them off the baking sheet- Allow them to cool for a few minutes before moving them to the cooling rack to avoid breakage.
How to Store these cookies
The best way to store these Oatmeal Raisin Cookies is in an airtight container so they remain chewy. You can leave them at room temperature for 2-3 days, or in the refrigerator for about a week.
Can I freeze them?
Yes, these cookies freeze very well. Place them in an airtight container or in a ziplock freezer bag and keep them in the freezer for up to 3 months. You can also freeze the cookie dough balls if you prefer to bake them fresh. Just place the baking sheet with the dough balls in the freezer and then put the newly frozen dough into a ziplock freezer bag until you are ready to bake them.
More Tasty Cookie Recipes to try!
- Lace Cookies with Chocolate (Florentine Cookies) VIDEO
- Chewy M&M Cookies
- Quick Edible Cookie Dough
- Chewy Peanut Butter Oatmeal Cookies
- Linzer Cookies with Raspberry Jam
- Chewy Banana Oatmeal Cookies
Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup softened unsalted butter
- 1 cup golden brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 tablespoons molasses
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old fashioned rolled oats
- 1 cup quick-cooking rolled oats
- 1 cup raisins soaked in hot water
- 1 cup walnuts chopped
Instructions
- Start off by soaking the raisins in hot water for about 10 minutes.
- In the meantime, add 1 cup softened unsalted butter, 1 cup brown sugar, and 1/3 cup granulated sugar in a mixing bowl. Then mix for 2 minutes on high speed using an electric hand mixer.
- Then mix in 1 egg, 1 egg yolk, 2 teaspoons vanilla extract, and 1 1/2 tablespoons molasses.
- Now place a fine-mesh sieve over the mixing bowl and add 1 1/3 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift the flour mixture in and mix on low speed.
- Then drain the water out from the raisins and add them into the cookie dough along with 2 cups old fashioned rolled oatmeal, 1 cup quick-cooking rolled oatmeal, and 1 cup chopped walnuts.
- Line a baking sheet with parchment paper. Then scoop the cookie dough with a trigger release cookie scoop. Drop them in your prepared baking sheet, then roll the balls into your hands, then place them back into the baking sheet.
- Bake at 350 degrees Fahrenheit for about 8-12 minutes, depending on how well baked you like them.
Notes
Nutrition
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Cassie says
Awe mine turned out flat but I’m guessing it’s because I didn’t drain the raisins enough. What size scoop do you use?
simplyhomecooked says
Hi Cassie 🙂 Very happy to hear you gave my cookie recipe a try! If your raisins have extra moisture it can flatten out the cookies. Something you can try is to put your cookie dough in the fridge for a little. It will help stiffen them up and they won’t be as flat. I use a medium-size cookie scoop. I hope that helps 🙂 Let me know how it works if you give this another try!
Kae says
Hi! I’d like it to be a little crispy on the outside and chewy inside, can I lessen the brown and add more white sugar? And omit the egg yolk?
simplyhomecooked says
Hi Kae, you can lessen the brown sugar and increase the white sugar to get a crisper edge. You may need to bake them a minute or two longer as well. I hope this helps 🙂
Edith says
Can you use honey instead of molasses
simplyhomecooked says
Hi Edith, that would be an alternative however honey and molasses have different distinct flavors. This would be a personal preference if you wanted to use honey. Hope that helps and I hope you love these oatmeal raisin cookies 🙂