The Best Chewy Oatmeal Cookies. A real old fashioned recipe that has crispy edges and a softer chewier centre. The secret here is not to over bake them or they will become brittle.
The Best Chewy Oatmeal Cookies
Originally published Jan 2008.
I really love a good oatmeal raisin cookie. It’s probably my favourite kind of cookie and I’ve tried many different recipes over the years.
This one is the evolution of combining and tweaking those recipes.
There’s no longer any need to experiment trying to find a better recipe. So, I’ll happily make this one as long as I’m this side of the sod!
These are highly addictive to oatmeal raisin cookie lovers. You have been warned!
I like sultanas or golden raisins in this recipe but any other raisin or even currents work well.
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The Best Chewy Oatmeal Cookies - a real old fashioned recipe that has crispy edges and a softer chewier center. The secret here is not to over bake them or they will become brittle.
Ingredients
- ½ cup butter
- ½ cup sugar
- 1 tsp vanilla
- ½ cup brown sugar, firmly packed
- 1 egg
- ¾ cup + 2 Tbsp flour
- ½ tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- Pinch salt
- ½ tsp baking soda
- 1 ½ cups large rolled oats
- 2/3 cup raisins
Instructions
- Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy.
- Sift together the flour, cinnamon, nutmeg, salt and baking soda.
- Fold into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats and raisins. (and nuts if you are adding them)
- Roll in one inch balls and chill for for an hour or so. The dough needs to be very cold when it goes into the oven.
- Place the balls onto a parchment lined aluminum cookie sheet about 2 ½ inches apart.
- Bake at 375 degrees for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They may even look a little under baked when you take them from the oven. Makes about 2 dozen cookies.
Notes
TIPS for baking chewy cookies.
- Baking times to get chewy cookie recipes just right, can vary by a couple of minutes depending on your oven and the type of metal pan being used. I find aluminum cookie sheets best as they do not burn so readily as darker metal pans.
- Experiment with baking a few cookies at a time and get the timing and temperature perfect for your oven and baking pans.
- Always chill your cookie dough. Warm dough will spread quickly on the pan and you'll have flat cookies.
- Parchment paper is best for cookie sheets. Greasing a pan can increase the likelihood of burning the bottoms of cookies, particularly in ovens that run hot.
- Chewy cookies tend to fall a little at the centers when they come out of the oven. This is perfectly normal and a cookie that is a minute under baked is always better than a cookie that is a minute over baked.
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Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 103Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 67mgCarbohydrates 15gFiber 1gSugar 10gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
SHERRY SMITH
Saturday 4th of December 2021
Hey Barry ! I made these today exactly as written , absolutely perfect ! Thank you for this recipe, my husband of 36 years favorite cookie !
Kim McMillan
Tuesday 14th of January 2020
I made these on the weekend!! They are so good!!!
Sana Rahmatullah
Tuesday 24th of September 2019
Hello!
I made these without the brown sugar, raisins, and nutmeg and they still taste so wonderful.
capri kendall
Thursday 25th of July 2019
O. M. G ... ! Thank You .. ! I hav a recipe I hav kept (unsuccessfully) 'tweaking' for years but it was somewhat 'hit and miss' (depending where I was, (humidity?) either south or north) and never was quite the perfect "one" .. I dont bake cookies that often (which is also probably part of the problem hah), but I do genuinely love OATMEAL .. I made these last night .. put ghiardelli dark (60%) chips, walnuts (halves and pcs, they were Huge lol) and a ('Batth' brand, not mis-spelled) raisin mix (calif large dark and goldens that come in a re-sealable bag) and it was absolutely Glorious .. !! I will tell you I then experimented further with butterscotch chips, caramel pcs, heath toffee/bits o'brickle, and dried cranberries, and even random mixtures of those together as well .. but ! the general consensus was that my first combination was the winner (choc chips, walnuts and raisins) hands down .. of course each individual adds what they want but the base of this recipe is just phenomenally yummy ! I am leaving this note to LYK I am truly grateful you shared this recipe, which I will now keep and use Forever .. ! Much Love, and Gratitude .. ! ~XLNTMOMMY, Palm Beach County, FLORIDA .
Rhonda O'Donnell
Thursday 21st of March 2019
I'm wondering if substituting stevia for the white sugar, and almond flour for the AP flour woutd work okay. I've been trying hard to reduce carbs in my diet, but still would like a nice treat. I have made the recipe the way you provided it in the past, and the cookies are delicious - crisp around the edges, soft in the middle, and not too sweet. Thank you for all your terrific recipes!
Barry C. Parsons
Monday 25th of March 2019
I have no experience with stevia but a chewy texture really does rely on sugar.