Thick Chewy Oatmeal Raisin Cookies
Indulge in the comforting goodness of these Thick Chewy Oatmeal Raisin Cookies, the perfect treat for anyone craving a hearty, homemade dessert. Packed with wholesome old-fashioned rolled oats, sweet bursts of raisins, and a hint of warm cinnamon spice, these cookies are irresistibly soft and chewy. A buttery, brown sugar base gives them rich flavor, while optional chopped walnuts or pecans add an extra layer of crunch. Perfectly baked with golden edges and fluffy centers, they’re easy to make with simple pantry staples and ready in under 30 minutes. Whether you’re serving them fresh from the oven or storing them for days to come, these cookies prove that classic desserts never go out of style.
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup Brown sugar (packed)
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.25 cups Raisins
- 0.5 cup Optional: Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, using a hand or stand mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, raisins, and optional chopped nuts by hand with a wooden spoon or spatula until evenly distributed.
Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Do not overbake for chewy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
4935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 827.7 g | 301% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 469.0 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 628 mg | 48% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3361 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
