Very Chewy Oatmeal Raisin Cookies

It was Spring the last time I posted an entry. It is now the end of Summer. Yowzahs. I need to get my act together.

Right, so moving on, today’s entry is one of my all-time favorite type of cookies – oatmeal raisin – the incredibly chewy kind. Forget the small, crispy, brittle types – not my thing. Chewy, gooey and large, that’s right up my alley.

Yummy Chewiness

So chewy you can gently pull them apart

The thing about an oatmeal raisin cookie is that it sounds incredibly healthy, so you can indulge in one — or two or three — virtually guilt-free. In fact, if you ask my niece, she’ll tell you they’re REALLY NOT that bad for you because they have oats and raisins and cinnamon (and she will deliberately omit the part about the 6 tablespoons of butter; she’s a smart cookie that one).

I mean, how can THIS be bad for you?

The truth is, these oatmeal raisin cookies are healthier than most other type of cookies out there – you have to put it into perspective though, I’m comparing it to other sugary treats, not quinoa salad. Let’s do the math for argument’s sake. If you divide the 6 tablespoons of butter amongst the 12 cookies you get, then you’re only talking about .5 tablespoons of butter per gigantic cookie. Not bad, not bad at all.

Browned edges, chewy center

I’ve been wanting to make these for a while and I’ve had the ingredients sitting on my counter, giving me the evil eye for about a month. I finally got around to testing the recipe in a fun bake-a-thon I had with my niece two weeks ago and, lucky for you, the results were post-worthy.

Stacked and ready to eat

What makes these deliciously chewy are: (1) the dark brown sugar – so make sure you use DARK BROWN and NOT light brown; (2) the right amount of baking time; and (3) the amount of batter you scoop for each cookie.

Another view of the chewy goodies

When you take these out of the oven the center will still look a bit raw and the edges will be browned. That’s what you want.

Notice the difference in color between the edges and the center

I use a large cookie scoop that holds 3 tablespoons of cookie batter and I fill it to the top. This will give you nice, large cookies of about 4 inches. The size will help with the chewiness as well.

A plate of goodness

Oh and did I mention these are ridiculously easy to make? Thirty minutes tops – from start to finish. Seriously. Easy Peasy should actually be somewhere in the name.

Read on for the recipe and enjoy!

Stay tuned for more treats – hopefully before the Summer is officially over!


  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup raisins
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnammon
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, cinnamon, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
  2. Drop dough by rounded tablespoonfuls, 4 inches apart, onto two baking sheets lined with parchment paper. Bake until cookies are golden brown around the edges but still soft in the middle, 14 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.


2 thoughts on “Very Chewy Oatmeal Raisin Cookies

  1. Hi Sal – You cannot substitute baking soda for baking powder in a recipe. Recipes that call for baking soda normally include an acidic ingredient that the baking soda can react with (e.g., buttermilk, lemon juice, etc.) to make the dough rise. Baking powder on the other hand is the combination of baking soda plus another acid. Hope this helps!

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