Soft and Chewy Oatmeal Raisin Cookies

Two baked oatmeal raisin cookies in the foreground, one with a bite taken out of it. A bowl of raisins on the right side of the picture and a cooling rack with the cookies on it in the back left.

5 from 1 vote

Soft and Chewy Oatmeal Raisin Cookies

Soft and Chewy Oatmeal Raisin Cookies are slightly crispy on the outside and soft and chewy on the inside. They are packed full of raisins with a hint of cinnamon for that classic oatmeal raisin cookie taste.

Prep Time15

Cook Time12

Total Time27

Servings:

Calories: 171kcal

Author: Christine

Ingredients

1 ¾ cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup butter, melted
1 cup brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups quick oats
1 ½ cups raisins

Instructions

Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a medium size bowl add flour, cornstarch, baking soda, cinnamon and salt. Whisk to combine.
In a large bowl, add butter, brown sugar and granulated sugar. Using an electric mixer, beat on medium speed for one minute. Scrape down the sides of the bowl with a spatula.
Add eggs and vanilla. Beat with an electric mixture on medium until dough is smooth. Use a spatula to scrape down the sides of the bowl.
Add half of the dry mixture to the dough. Beat with an electric mixer on low speed until the flour starts to incorporate. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining dry mixture.
Add oatmeal and raisins. Use a spatula to fold in the oatmeal and raisins.
Using a large spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheet is full. Leave 1.5 - 2 inches between cookies so they have room to spread when baking.
Bake cookies for 10-12 minutes or until the tops start to turn golden brown. Remove from the oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Makes 24 cookies.

Notes

Make sure to line the baking sheets with parchment paper as this prevents the bottoms of the cookies from burning.

Soft and Chewy Oatmeal Raisin Cookies can be stored in an airtight container or bag for up to three days at room temperature.

Soft and Chewy Oatmeal Cookies freeze well. Place cookies in an airtight container or bag and freeze up to three months. Thaw at room temperature when ready to eat.

Do not overbake the cookies. If you overbake the cookies, they will be hard and dry. Bake cookies until the tops start to turn golden brown.

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