Chewy Oatmeal Raisin Cookies

chewy oatmeal raisin cookies

My husband has been begging me to make chewy oatmeal raisin cookies for months.  I finally obliged him and here is the result.  I actually scoured the net for a recipe that would work well due to my recent hectic schedule.  I wanted something nice and chewy with tons of flavor.  Well I definitely found it in this chewy oatmeal raisin cookies recipe courtesy of Serena Bakes Simply From Scratch.

chewy oatmeal raisin cookies

I discovered Serena on Yahoo! Shine.  We have something in common.  We are both Yahoo! Shine Supper Club Recipe winners so I was intrigued by her amazing looking recipes and definitely wanted to try something.

chewy oatmeal raisin cookies

This chewy oatmeal raisin cookies recipe was just what I was looking for.  I left out some of the spices because my husband is very plain when it comes to flavors he enjoys.  These were awesome, filled with flavor and chewy with the perfect oat texture.  I will definitely make these again. 

chewy oatmeal raisin cookies

Chewy Oatmeal Raisin Cookies

Yield: Makes 48 cookies

Chewy Oatmeal Raisin Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 whole eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 cups all purpose flour
  • 2 cups old fashioned oats
  • 1 cup raisins

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a Baking Sheet with parchment paper and set aside.
  3. Cream butter and sugar together on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add eggs and vanilla and beat for one minute and scrape down the sides of the bowl.
  5. Add cinnamon, baking soda, and sea salt. Mix until thoroughly combined. Scrape down the sides of the bowl.
  6. Add flour, oats and raisins. Mix on low speed until thoroughly combined, scraping the sides of bowl as needed.
  7. Scoop oatmeal cookie dough onto lined cookie sheet using a standard sized cookie scoop or rounded tablespoon.
  8. Bake for 8-10 minutes until lightly brown on the edges. Mine took about 10 minutes.
  9. Remove from oven and cool on cookie sheet for 3 minutes.
  10. Move cookies to a cooling rack.
  11. Store cookies in an air tight container.

Notes

adapted from Serena Bakes Simply From Scratch

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Comments

  1. AWESOME! I love oatmeal cookies, I have like 10 variations that I make… honestly, I’ve never met one I didn’t like, and I cannot wait to try these! You’re the best!

  2. Absolutely my favorite cookie.

  3. I do love a good oatmeal cookie! Beautiful photos, Jocelyn!

  4. very nice!!!! yum!!!

  5. We like the spices, but there are definitely people who don’t want ginger, nutmeg, cardamom, allspice, etc. in their cookies. :) It’s not plain; just a preference. It’s hard to ruin a classic like this anyways. They look great.

  6. My favorite – and yours look FABULOUS, Jocelyn!!! Beautiful photos! I want to go bake up a batch right now, they look so delicious! Have a wonderful weekend!!! xox

  7. I’m going to try these! I still haven’t found the perfect oatmeal cookie, fingers crossed for these:)

  8. Hi Jocelyn- I am so happy you loved the cookies as much as we do! I hope you have a fabulous weekend!

  9. Oh my goodness these are the best oatmeal raisin cookies I’ve had! I love how soft and chewy they are!

  10. Holy Hannah these are wonderful cookies. The only change I made was to replace the eggs with egg replacer as my son is anaphylactic. They turned out super yummy, soft and chewy. I made a batch on my silpat and another on my pampered chef bar pan and they came out so much nicer on the silpat. I will def make these again, thank you.

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