Chewy Oatmeal Raisin Cookies

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Chewy Oatmeal Raisin Cookies

We have new neighbors across the street, and the boys and I made these oatmeal raisin cookies to take to them as a welcome gift, but they almost didn’t make it due to my three-year-old snatching some bites out of them. I caught him a couple times and he just looked at me with a big smile and said the cookies were delicious. I really need to figure out a better place for the wire racks when cooling baked goods, because he can easily reach them on the island.

The recipe from America’s Test Kitchen uses a lot of old-fashioned oats and flavors the cookies with nutmeg instead of cinnamon. The nutmeg was nice, but I think I’m a died-in-the-wool fan of cinnamon oatmeal cookies. I do like how this recipe uses extra oats and cuts out some of the flour, which makes the cookies nice and chewy.


stand mixer with paddle attachment
medium bowl
2 half-sheet baking pans, lined with parchment paper
#20 scoop


1-1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (or 1/2 teaspoon ground cinnamon)
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs
3 cups old-fashioned oats
1-1/2 cups raisins


1. Preheat the oven to 325° F.

2. In the medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

3. In the bowl of the stand mixer, mix together the butter and sugars on medium speed until it is light and fluffy, about 5 minutes.

3. Add the eggs one at a time, mixing for about 30 seconds each time.

4. Slowly add the flour mixture while mixing on low, just until the ingredients are combined.

5. Stir in the oats and the raisins gently, just until combined. Make sure that the oats are evenly distributed throughout the dough, otherwise you’ll have clumps of oats that don’t hold together when baked.

6. Scoop a ball of dough and roll it in your hands, then drop on the baking sheet, spacing about 2 inches apart. Continue with the remaining dough. Dampen your fingers with water and lightly press down on the top of each dough ball, flattening it slightly.

7. Bake in the preheated oven for 22 to 25 minutes. The cookies should be golden, but the center should be soft and puffy. Allow the cookies to sit on the baking sheet for 10 minutes, then remove to a wire rack and cool.


Source: adapted from America’s Test Kitchen

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    Thanks, Cris! My favorite part is the raisins. I started buying big bags of raisins from BJs because having young kids we go through them so fast, and I have to say that those big, plump raisins are very tasty!

  2. says

    Oh, of my 3 kids, only the little one likes raisins and I have to hide them from him sometimes. I prefer golden raisins, how about you?

  3. Terri says

    I was looking and looking for a good cinnamon oatmeal raisin recipe. I came across your recipe and thought I would give it a try. My son is an oatmeal raisin cookie expert at age 17 when it comes to taste. He fell in love with these cookies just from the smell. I have to say I added both the cinnamon and nutmeg, and it added that much more to the cookie.

  4. Cindy says

    I’m baking these as I type. First batch hasn’t come out yet, but the dough is YUMMY. Can’t wait till they’re done to try them.

  5. Amy says

    I love this recipe, yummy cookies. Could you please tell me the best way to keep/store unbaked cookie dough? Thanks.

    • says

      Hi Amy, I’m so glad you like the cookies! You can refrigerate or freeze most cookie doughs, just make sure they are tightly wrapped in plastic wrap so they don’t absorb any off flavors and stored in freezer bags. Doughs will keep in the refrigerator up to 3 days and in the freezer up to 6 weeks.

  6. says

    Just made a whole bunch for my daughters Brownie’s troop party. Lets see what the 8 yr olds are going to say about it. I loved it. Had 4 out of the oven with my cup of tea. thanks for sharing the recipe.

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