Best 18 Chewy Oatmeal Raisin Cookies Recipes

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins., Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly with the back of a spoon. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
• Drop by tablespoonfuls onto parchment-covered baking sheets.
• Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
• Store in airtight container to keep the cookies soft and chewy.

GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
• In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
• In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
• Gradually beat the dry mixture in with wet mixture.
• Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
• Roll into good sized balls.
• Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
• Let cool and enjoy~!

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Steps:

• Cream the sugars and butter until fluffy.
• Add the eggs one at a time and thoroughly incorporate into the batter.
• Stir in the vanilla.
• In a separate bowl, combine all dry ingredients (except oats), mixing well.
• Stir into the creamed mixture until integrated.
• Stir in the oats and raisins.
• Cover the bowl and chill until cold, at least 2 hours.
• Preheat oven to 350 F for static ovens or 325 F for convection.
• Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
• Bake for about 10 minutes, or until lightly brown.
• Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.

THICK, CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
• The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

SPLENDA'S CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

CHEWY OATMEAL RAISIN COOKIES (COOK YOUSELF THIN)

Steps:

• 1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
• 2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.
• 3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
• 4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
• 5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes. (You can make larger cookies using a disher for desired size. My recipe actually only made about 20 cookies.).
• 6. Let cool on a wire rack.

BIG & CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
• Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
• Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
• Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

SALLY'S SOFT & CHEWY OATMEAL RAISIN COOKIES

Steps:

• Directions: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time. Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. *Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter. *Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

CHEWY RAISIN OATMEAL COOKIES

Steps:

• In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped. , Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. , Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
• Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins).
• Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes. (be sure to scrape down the sides of the bowl halfway through).
• Beat in the egg and egg white, milk and vanilla.
• In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
• Use 2 spoons or a small (mini ice cream scoop for portion control) to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
• Let cool on a wire rack.

CHEWY OATMEAL GRANOLA RAISIN COOKIES

Steps:

• Beat butter and sugar until creamy, add eggs and lemon juice. In separate bowl, combine flour, salt,baking soda and add to butter mixture blending thoroughly. Mix in oats,raisins and walnuts. Drop rounds onto ungreased cookie sheet and bake at 350 for 18 min.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
• Stir in the dry ingredients, then the oats and raisins.
• Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
• Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
• (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
• Storage: Once cool, store the cookies in an airtight container at room temperature.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Line two cookie sheets with parchment and preheat Oven to 350 degrees. whisk together flour, baking soda, salt, and cinnamon in a bowl until well combined. In separate bowl or the bowl of an electric mixer, beat together butter, egg, vanilla, and both sugars until smooth and fluffy. Add flour mixture, raisins & pecans (and chocolate chips if you choose) to sugar/butter mixture and mix until thoroughly combined. Drop rounded spoonfulls of batter about 2 inches apart on prepared sheets, Bake one sheet at a time until edges of cookies begin to brown, about 12-15 minutes. Cool cookies on sheets until they are firm enough to move and then transfer to a cooling rack to cool completely.