These bakery-style Chewy Oatmeal Raisin Cookies are soft and chewy on the inside but crunchy around the edges. They have a lightly spiced flavor that will take you right back to childhood!
I have been developing these cookies for years. Perfecting them so that you get that perfect crispy, chewy combination that spreads just enough to allow for a thick cookie with a little crunch!
What Makes these the BEST Chewy Oatmeal Raisin Cookies?
- That Crunch: There is some sugar in these cookies! And that is what makes them crunchy around the edges but chewy in the center. It’s also about that ratio of light brown sugar, which gives a richness, to granulated sugar, which helps them spread and brown and caramelize a bit on the bottom. Holy addicting, Batman! (I apologize; I’ve been watching old TV shows recently.)
- That Thick, Chewy Center: This is all about the ratio of butter to flour and also baking from frozen. To get the fattest, chewiest cookies possible, you must take that extra step to freeze them. You’ll see in the video that I froze them directly on a baking sheet in a single layer and that made them freeze in under 30 minutes!
- That Light, Sweet Texture: Unlike my thick, chewy chocolate chip cookies, you want to properly cream your butter and sugar.
- The Perfect Flavor: You’ll notice that there is indeed just enough dough to hold all the oats and raisins. This is by design. If you wanted a sugar cookie, you’d have made my perfect sugar cookies. These are undeniably packed with oats, raisins and cinnamon, and I am here for it! The little hint of nutmeg just rounds out the flavor and brings us right back to childhood.
If you're feeling extra old-fashioned, I'd like to take this opportunity to share a throwback to my Nana's Oatmeal Raisin cookies! Those are sweet and chewy with the perfect ratio of raisins and oatmeal to cookie dough. Love you, Nana!
Chewy Oatmeal Raisin Cookies
- Whisk flour, soda, salt, cinnamon, & nutmeg in a bowl; set aside.
- Cream sugars and butter until light. Add eggs one at a time. Add flour mixture slowly on low speed.
- Once completely incorporated add the oats and raisins; mix just to combine.
- Scoop or spoon out large cookies, approximately the size of half a tennis ball. Shape into spheres and then freeze. You can store them in a zip-top bag in the freezer for several months if desired.
- Preheat oven to 325°F convection, if possible. If you do not have a convection setting on your oven preheat to 350 °F
- Arrange cookies 2 inches apart on parchment-lined baking sheets.
- Bake from frozen in preheated oven for 20-23 minutes or until the outsides are a golden brown and the centers no longer look raw. You can also bake from the refrigerator but they will spread more and bake faster.