These soft & chewy oatmeal raisin cookies are easy to make and are a classic! There are no complicated steps or ingredients, just simple, traditional oatmeal cookies! These are the cookies of my childhood.
Can I just say something before we dive head first into one of my favorite cookies from childhood? You’re either about to leave this page really fast *cough cough* (raisin haters) or you’re going to be making these cookies and enjoying every bite of them (calling all raisin lovers).
Oatmeal raisin cookies have always been a favorite of mine since childhood. No trip to Subway is still complete without one of these soft & chewy cookies riding home with me in the front seat. I can’t get enough of their chewy texture, plump raisins, soft buttery centers, and cinnamon flavor.
I have a feeling Santa is going to love these cookies. As for the raisin haters, I guess you’re getting a big lump of coal.
If you’re a regular on my website, you know I love adding oats to a lot of my muffin recipes. Have you tried my super moist and healthy carrot cake muffins? Or my healthy banana chocolate chip muffins? What about my healthy apple muffins they have an irresistible glaze on top. They’re some of the most popular recipes on my blog.
These oatmeal cookies have the most tender centers. They’ve also got crisp edges, which I eat first, going counter clockwise around the cookie like i’m 3 years old. Oh, you don’t have any funny eating habits? It’s just me, huh? These oat cookies are sweetened with brown sugar and studded with raisins and pecans. The pecans are completely optional, the raisins however, are not. I kid. Use both pecan and raisins or use just one or the other, completely up to you.
This past Thanksgiving weekend I totally overindulged on these oatmeal raisin cookies + almost every other cookie you’ll see on the blog this week. The hubby and I along with some of our close friends took a short trip to New Orleans over the weekend and you know what that means? Road Trip snacks. And guess what? These cookies went with us! Cookies + rich Creole food means I totally overindulged. And that’s exactly the reason i’m over here eating salads for every meal of the day this week. I’m telling myself it’ll all balance out.
Let me discuss this cookie dough. The dough starts with creamed butter, brown sugar, and just a few tablespoons of granulated sugar. The high content of brown sugar vs. granulated sugar makes these oatmeal cookies nice and chewy.
I’m using quite a bit of oats in this recipe. In fact it’s more than double the amount of flour that goes in. The oats provide structure and increase that chewy texture that you know, love and expect from an oatmeal raisin cookie. We’re using old-fashion whole oats for this recipe, by the way.
The dough for these oatmeal raisin cookies is quite sticky. Don’t worry, you did it right, it just needs an adequate amount of chill time in the refrigerator. Cookies, any type, should never be rushed. Always allow proper chill time and you’ll alway end up with a poi’fect cookie. If they look kind of soft or even underbaked when you take them out of the oven, you did it right.
I’m using tons of chopped pecans in my oatmeal raisin cookies recipe. If you’re not a fan, simply leave them out. And guess what, if you’re not a fan of raisins, you can leave those out and just add pecans or walnuts instead.
Whatever you need to do to give these babies a try!
- 10 tablespoons (1 1/4 stick) salted butter, room temperature
- 1/2 cup dark brown sugar (see note)
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1/2 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 2/3 cup old-fashioned rolled oats
- 3/4 cup raisins (soak in hot water for 10 minutes, then completely dried on napkins) (optional)
- 1/4 cup toasted pecans or walnuts (optional)
- Using a stand mixer fitted with the paddle attachment, cream the room temperature butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Add the vanilla and continue to mix on high until combined. Scrape down the sides and bottom of the bowl. Set aside.
- In a medium bowl, toss together the flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture on the low setting until combined. While the mixer is on, add in the oats, raisins, and pecans. The dough is going to be sticky and thick. Chill the dough covered with plastic wrap for 30 minutes minimum and 60 minutes max. If you’d like to prepare the dough a few days ahead of time, allow the cookie dough to sit at room temperature for 30-40 minutes before scooping and baking.
- Position 2 racks in the center of the oven and preheat the oven to 350 degrees F. Line two baking trays with parchment paper or silicone mats. Roll 1 1/2 tablespoons of cookie dough into a ball and place them a couple inches apart on the baking sheet. Bake for 9-10 minutes or until they start to get lightly brown around the edges. The centers will look undone, this is fine. Let cool on tray for 5 minutes before transferring to a wire cooling rack.[br][br]
- Cookies can be stored in an air tight container, at room temperature for up to 5 days.
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