Chewy Oatmeal Raisin Cookies Recipe


When I was a kid, my family and I would take trips to the shopping mall to visit the Mrs. Fields store for oatmeal raisin cookies. From what I remember, they were delicious, especially when we got the fresh batch out of the oven. I don't recall ever having fresh baked cookies from scratch growing up; I'm not sure why because my family loved cookies. It probably wasn't until I moved out to live with Patrick in 2010 that I started baking cookies from scratch on my own. Since then, I could never go back to buying store cookies or cookie dough. There's something wonderful about the simple process of baking cookies and the fantastic smell circulating around the house. 

I was craving for oatmeal raisin cookies and found a fantastic recipe online to try out. It's definitely the best oatmeal cookie I've ever had; chewy, chocked full of raisins, the right amount of walnuts, and the right sweetness. In fact, it was so good that I consumed about 3 cookies in one sitting, along with some milk. So as a warning to you, these are dangerously delicious and you won't ever want to eat any other oatmeal cookie again. 

Chewy Oatmeal Raisin Cookies Recipe

Makes 24 cookies 

Recipe adapted from Smitten Kitchen



  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins - plump raisins would be best
  • 1/2 cup chopped walnuts


  1. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. 
  2. In another large bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. When mixed well, stir in the oats, raisins and walnuts.
  3. You need to chill the dough for at least 15 minutes so it can have the best chewy texture. 
  4. When ready to bake, heat oven to 350°F, roll them into 2-3 heaping tablespoons ball sized dough. The cookies should be 1 1/2 inches apart on a parchment-lined baking sheet. 
  5. Bake them for 11 to 13 minutes, until golden brown and cookies are set, soft on the inside is OK. It will settle. 
  6. Let them rest on the hot baking sheet for five minutes before transferring them to a rack to cool. 

Note: You can store the unused cookie dough in the fridge up to one week or freezer for three months if you choose not to bake them all at once.  

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