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Chewy Old-Fashioned Oatmeal Raisin Cookies Recipe
Chewy, buttery, and packed with sweet raisins and oats, these old-fashioned cookies are easy to make and even easier to love—just like Grandma used to keep in her cookie tin.
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Servings: 36 Cookies
Calories: 231kcal
Equipment
- Stand Mixer or Hand Mixer and Mixing Bowl
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Ingredients
Whisk Together and Set Aside:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
Cream Together:
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup dark brown sugar firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
Stir In:
- 3 cups old-fashioned oats not instant
- 1½ cups raisins
- 1 cup pecans chopped, optional
Instructions
Preheat the Oven
- Preheat oven to 350°F. Lightly grease baking sheets with nonstick spray or line with parchment paper.
Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and kosher salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon kosher salt
Cream the Butter and Sugars
- In a stand mixer bowl, use a stand mixer on low or a large mixing bowl, use a hand mixer on low speed to combine the softened butter, granulated sugar, and brown sugar. Once combined, increase speed to high and beat until the mixture becomes light and fluffy and slightly lightens in color.1 cup salted butter, 1 cup granulated sugar, 1 cup dark brown sugar
Add the Eggs and Vanilla
- Beat in the eggs and vanilla until fully incorporated.2 large eggs, 2 teaspoons vanilla extract
Mix in the Dry Ingredients
- Reduce the mixer speed to low and gradually stir in the flour mixture until no dry flour remains visible. Do not overmix—overmixing can lead to tough cookies.
Fold in the Oats and Raisins
- Use a spatula or wooden spoon to stir in the oats, raisins, and pecans (if using) until evenly distributed throughout the dough.3 cups old-fashioned oats, 1½ cups raisins, 1 cup pecans
Scoop the Dough
- Use a #40 cookie scoop (about 2 tablespoons) to portion the dough. Press the scoop against the side of the bowl to level it off before dropping onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake the Cookies
- Place the baking sheet on the center rack and bake for 11 to 13 minutes, or until the edges are golden and the tops are set but still slightly moist in the cracks.
Cool and Transfer
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. Then transfer to a wire rack to cool completely.
Notes
Substitutions:
•Substitute golden raisins, dried cranberries, or chopped dates for the raisins.
•Add ½ to 1 cup of chopped toasted walnuts or pecans for extra texture.
•Use light brown sugar if dark brown sugar isn’t available (the flavor will be slightly milder).
Storage:
•Store cookies in an airtight container at room temperature for up to 1 week.
•To keep them extra chewy, place a slice of bread in the container.
•Cookies can be frozen (baked or unbaked dough) for up to 3 months. Freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temp before serving. For unbaked dough, portion and freeze on a sheet tray, then store in a bag and bake straight from frozen, adding 1–2 minutes to bake time.
Nutrition
Serving: 1 cookie | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 154mg | Fiber: 3g | Sugar: 12g | Vitamin A: 172IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.