Chewy Oatmeal Raisin Cookies

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
24 cookies
20 min

You know that meme that goes “all of my trust issues are because of oatmeal raisin cookies” or something along those lines? I mean, I guess I get that – if you bite into a cookie expecting chocolate and you get a raisin instead, I can see where you might feel a little bit betrayed. But I just don’t understand people who actively don’t like oatmeal raisin cookies? What’s not to like? The delicious flavor? The warming spices? The nostalgic feeling of sitting in your grandma’s kitchen on a rainy Saturday afternoon knowing that you’ve got nothing more pressing on your plate than being her taste tester? Maybe that last one is just me? But seriously – will an oatmeal raisin hater please explain to me what it is about them that you don’t like? But before you do that, please try these cookies, because I think these will be the ones to change your mind.

Go into them with an open mind and let yourself experience the pure simple joy of a well-made, chewy, spicy, delicious oatmeal raisin cookie.

These cookies are from America’s Test Kitchen so you know that basically decades of training went into make them as perfect as they can possibly be.

Chewy Oatmeal Raisin Cookies
Recipe details
  • 24  cookies
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Chewy Oatmeal Raisin Cookies
  • 1 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3 cups old fashioned oats
  • 1/2 cup raisins (optional, but I wouldn't sub with chocolate)
To Make Chewy Oatmeal Raisin Cookies
Preheat the oven to 375, and line a large baking sheet with parchment or a silpat.Whisk the flour, salt and baking soda together in a bowl.
In a small skillet, melt the butter over medium heat until browned with a nutty aroma (around 1-2 minutes). Once browned, transfer to a large bowl, making sure to scrape all the butter out of the skillet, and add the cinnamon.  
Add the brown and white sugars and the oil to the bowl with the cinnamon butter, and whisk to combine. Add the egg, the egg yolk and vanilla, and stir until smooth. 
Stir in the flour until fully combined, then add the oats and raisins. The dough will be stiff - this will take some muscle.
Scoop dough into 3 tablespoon sized balls, and space dough balls 2 inches apart on cookie sheet. Dampen the heel of your hand, and press each dough ball out a little bit.
Bake the cookies, 1 sheet at a time until the edges are set and lightly browned but the middles are still soft - about 8 to 10 minutes.
Let the cookies cool on the sheet for 5 minutes, and then transfer to a cooling rack.
Sara's Tiny Kitchen
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