I have a confession to make – when I was little, oatmeal raisin cookies were my favorite cookie! Crazy, I know! I’m not sure why they were my favorite as I’ve always loved chocolate more than anything else. So, looking back it just doesn’t make sense but my memories are so clear. But, maybe it was the soft and chewy texture, the cinnamon, the juicy raisins – or the fact that I rarely ever had the chance to eat these cookies! I’m guessing it was that! Absence makes the heart grow fonder, right?
My dad loves chocolate chip cookies, so on the rare occasions we had cookies they were usually chocolate chip as that’s what my dad loved. And we always had gingerbread over the holidays, as that’s what my mom loved. So, maybe I just never got to eat enough oatmeal raisin cookies that I deemed them my favorite so I could try to get one any chance I could get! I mean, that’s a solid plan, I could see myself coming up with that as a kid.
And I never even made oatmeal raisin cookies at the bakery as I just had so many other new and interesting cookie recipes I wanted to share. We had a Loaded Oatmeal Cookie on our menu for a little bit, and that recipe is also inside my book, Cookies for Everyone. So, it’s kinda crazy to think about my bake shop that has been open for 10 years and has never served an oatmeal raisin cookie, haha! And, in all those years, I don’t even think I’ve made them once because I have been so busy making all kinds of other cookies!
But, what was I saying about absence makes the heart grow fonder, right? Well, I’ve been back on an oatmeal raisin kick lately, and I’ve been loving it! And I’m just like Damn, where have these cookies been all my life?! I love oatmeal raisin cookies! I don’t know what sparked my sudden craving or this recipe for Chewy Oatmeal Raisin Cookies, but one day I just found myself making them. But, I guess after 10 years it’s about time I’ve gotten back to my roots.
So I have the best recipe for Chewy Oatmeal Raisin Cookies! I’ve been making these cookies a lot recently and they are literally so good guys! Even if you think oatmeal raisin is boring or dated, trust me, you will want to bake this recipe for Chewy Oatmeal Raisin Cookies again and again.
Ingredients for Chewy Oatmeal Raisin Cookies
Organic Butter Make sure your butter is soft. I like to leave butter out on the counter so it softens at room temperature overnight or at least for hours before I plan to bake. This is the easiest and best way to get soft butter. But, if you forget or need to soften it, then only do 10 seconds in the microwave at once time. You may have to do it two or three times to get to soft butter stage, but that is much different than doing 20 or 30 seconds at once time. Trust me here! You don’t want the butter melted at all, just soft.
Organic Cane Sugar This is sugar that should be in your pantry at all times. Cane sugar is just the organic version of granulated sugar. However, organic cane sugar is much better for you and the environment, so if you’re unsure about it, I highly recommend trying it out and making the switch! Even your grocery store brand, like O Organics organic cane sugar is good!
Organic Dark Brown Sugar I use dark brown sugar in these cookies as it has more flavor that pairs nicely with the cinnamon and oats. If you only have light brown sugar, you can use it in its place, but the flavor won’t be as strong. That is the only difference between light and dark brown sugar – dark brown has more molasses in it, so the flavor is stronger.
Organic Cinnamon Make sure to use the best high quality organic cinnamon. My favorite can be found here. Cinnamon is a big deal in these cookies, so using one that you like with the flavor you like is super important. And if you’ve never tried Korintje cinnamon, I highly recommend you try it! It is far better than any other cinnamon, in my opinion.
Organic Vanilla Extract My favorite vanilla extract is Simply Organic Vanilla Extract, find it here. And you can find this at most grocery stores and health food stores. This is the best tasting vanilla I’ve had for the price. This is what I use at home and highly recommend it.
Organic Large Eggs Make sure you have large eggs, and not medium or extra-large. The size of the eggs matters, as if you have too small eggs your cookies will be dry. And if you have eggs that are too large, our cookie dough will be too wet, which makes them sticky, and also flatten while baking. My favorite eggs are Organic Valley.
Organic All Purpose Flour This is your standard flour. Even the grocery store brand like O Organics will work here! I love that flour. I also love Bob’s Red Mill and King Arthur as well. But, you don’t have to spend a lot on flour as most all purpose organic flour is pretty equal, so grocery store brand is fine if you’re buying organic!
Organic Rolled Oats These are just regular oats! The same oats you’d use for oatmeal if you were making it. Find Bob’s Red Mill Organic Oats here. And if you are gluten free, you can use gluten free oats as well, just make sure to look for oats that specifically say gluten free, like these.
Organic Raisins These are super important for oatmeal raisin cookies! Make sure to buy organic raisins, like the ones here. You can also find organic raisins at probably any grocery store these days.
Chewy Oatmeal Raisin Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
170 grams (1 1/3 cups) organic all purpose flour
113 grams (1 cup plus 2 tablespoons) organic rolled oats
2 teaspoons organic cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
155 grams (1 cup) organic raisins
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, rolled oats, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined. Add the raisins and mix on low until combined.
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets spacing them about 1-inch apart. Flatten them slightly so they are about 2-inches in diameter and look like round disks.
Bake for 11 minutes or until set and dry around the edges. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free ––Use gluten free oats and replace the all purpose flour with 185 grams (1 cup plus 3 tablespoons organic gluten free flour blend.
High Altitude –– Bake at 375°F for 8 minutes or until set and dry around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!