![To make chewy oatmeal raisin cookies, gather these ingredients: - 1 cup unsalted butter, softened - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon salt - 3 cups old-fashioned oats - 1 cup raisins - 1/2 cup chopped walnuts (optional) Each ingredient plays a key role. The butter adds richness. Brown sugar gives moisture and flavor. Eggs bind everything together. Oats add texture and chewiness. You can swap some ingredients if needed. For a dairy-free version, use coconut oil instead of butter. If you want a lower sugar option, try using coconut sugar instead of brown sugar. Applesauce can replace eggs for a vegan cookie. Also, you can replace raisins with chocolate chips for a twist. Choosing quality brands makes a difference. For butter, look for brands like Kerrygold or Land O'Lakes. For oats, Bob's Red Mill offers great old-fashioned oats. When it comes to flour, King Arthur Baking Company is highly trusted. For sugar, Domino and C&H are popular choices. These brands ensure your cookies taste amazing. For the full recipe, check the details above! Start by gathering all your ingredients. This makes the process smooth and fun. Use softened butter for easy mixing. If your butter is cold, cut it into small pieces. This helps it warm up faster. Measure your ingredients carefully. This step is key for great cookies. If you want a nutty crunch, chop your walnuts before adding them. First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it looks light and fluffy. Next, add the eggs one at a time. Don’t forget the vanilla extract! After that, whisk your dry ingredients in another bowl. This includes flour, baking soda, cinnamon, and salt. Gradually stir this mix into the butter mixture. Don’t over-mix; just combine until you see no dry flour. Now, fold in the oats, raisins, and walnuts. Use a spatula to ensure everything is mixed well. Drop tablespoon-sized portions onto your baking sheets, leaving space between each. Bake for 10 to 12 minutes. You want golden edges but soft centers. Keep an eye on them, as ovens can vary. Once baked, take the cookies out and let them sit on the sheets for 5 minutes. This helps them firm up a bit. After that, move them to wire racks to cool completely. Enjoy these cookies warm with a glass of milk. They are perfect for sharing! For the full recipe, check the details above. To get that perfect chewy texture, use brown sugar. Brown sugar adds moisture and keeps the cookies soft. Make sure to cream it well with the butter. This step helps trap air, making your cookies light. Also, do not overmix the dough once you add the oats. This keeps the cookies tender. Baking time is key for chewy cookies. I bake mine for about 10-12 minutes. Look for golden edges and soft centers. If you like them a bit chewier, take them out at the 10-minute mark. Remember, they will continue to cook on the baking sheet after you remove them from the oven. Store leftover cookies in an airtight container. This keeps them soft and fresh. If you want to keep them longer, freeze them. Just place them in a freezer bag and remove as much air as possible. They can last for up to three months in the freezer. When you're ready to enjoy, just thaw at room temperature. For a warm treat, pop them in the microwave for a few seconds. For the full recipe, check out the details above. {{image_2}} You can add chocolate chips to your oatmeal raisin cookies. This twist gives a sweet touch. Mix in one cup of semi-sweet chocolate chips before you drop the dough on the sheets. The chocolate melts and mixes with the oats and raisins. You get a gooey, rich flavor that many love. For those with nut allergies, skip the nuts. You can use seeds instead. Sunflower seeds or pumpkin seeds work well. They add crunch without nuts. If you prefer a softer texture, leave out any add-ins. The cookies stay delicious and chewy without nuts. You can try different add-ins for extra flavor. Dried cranberries or chopped apricots can be great swaps for raisins. For spice, add a pinch of nutmeg or a splash of almond extract. These changes create unique tastes. Feel free to mix and match based on what you have. Experimenting makes baking fun! Check the full recipe for the base cookie. To keep your chewy oatmeal raisin cookies fresh, store them in an airtight container. This method prevents moisture loss and keeps cookies soft. You can also use a resealable plastic bag for easy storage. Place a slice of bread in the container to maintain moisture. The bread will absorb excess air and keep cookies soft. Freezing is an excellent way to keep cookies for later. To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour. Once firm, transfer them to a freezer-safe bag or container. Label it with the date. You can freeze cookies for up to three months. When you're ready to eat, let them thaw at room temperature. To keep cookies at their best, consume them within a week. If you must store them longer, freeze them as explained above. Avoid storing cookies in the fridge, as this can make them dry. Instead, keep them in a cool, dark place. If you notice any cookies getting hard, try warming them in the microwave for a few seconds. This will help restore their soft texture. For the full recipe, check out the detailed instructions provided earlier. Chewy oatmeal raisin cookies get their texture from a few key factors. First, using more brown sugar adds moisture. Brown sugar contains molasses, which helps keep cookies soft. Second, the right amount of oats contributes to chewiness. The oats absorb moisture, creating a satisfying texture. Finally, baking them until the edges are golden but the centers are soft is crucial. This balance ensures that your cookies stay chewy and delightful. Yes, you can use quick oats, but the texture will change. Quick oats are smaller and cook faster. They create a softer, less chewy cookie. If you prefer a classic chewy texture, stick with old-fashioned oats. Old-fashioned oats give your cookies that hearty feel, making them more satisfying. To stop your cookies from spreading too much, chill the dough before baking. Chilling solidifies the fat, leading to less spreading in the oven. Another tip is to use parchment paper on your baking sheets. It helps keep the cookies from spreading too thin. Lastly, make sure your butter is softened, not melted, when mixing. Melted butter can cause cookies to spread out too much. For the full recipe and more tips, check out the [Full Recipe]. You now have a solid guide to making delicious oatmeal raisin cookies. We covered the must-have ingredients, substitutions, and the best brands to use. I shared step-by-step instructions on mixing and baking, along with tips for achieving that perfect chewy texture. We explored fun variations and smart storage methods to keep your cookies fresh. Baking cookies can be fun and easy with the right tips. Enjoy your baking journey and share the cookies with others!](https://emmasdish.com/wp-content/uploads/2025/06/5c2d3e3f-6c47-4856-8c0c-bf688dcaa322-250x250.webp)
Chewy Oatmeal Raisin Cookies
Indulge in the ultimate treat with these chewy oatmeal raisin cookies! Made with simple ingredients like butter, brown sugar, and old-fashioned oats, these cookies are irresistibly soft and chewy. Perfect for any occasion, they’re easy to bake and make about 24 delicious cookies. Want to impress your friends and family?