Soft and Chewy Oatmeal Raisin Cookies

Why These Stand Out:

Ultra-soft and tender in the center, with just enough crispness on the edges.

Sweetened with rich brown sugar and enhanced by warm cinnamon.

Packed with hearty oats and plump raisins.

Easy to make, especially with a 30-minute chill time for optimal texture.

Ingredients You’ll Need:

Unsalted butter, softened

Light or dark brown sugar (primary sweetener)

Granulated sugar (for balance)

Eggs to bind the dough

Pure vanilla extract and salt for flavor

Ground cinnamon for warmth

Baking soda to help the cookies rise

Molasses (just under one tablespoon) to boost flavor complexity

All-purpose flour for structure

Old-fashioned rolled oats for chewiness

Raisins (optional soaking in warm water helps them plump up)

Optional: chopped toasted walnuts for extra crunch and nuttiness

Baking Instructions:

Cream Together: Combine the softened butter with both types of sugar until creamy.

Add Wet Ingredients: Mix in the eggs, then vanilla and molasses until everything’s well incorporated.

Add Dry Mix: Whisk together flour, baking soda, cinnamon, and salt, then mix into the wet blend.

Fold in Oats & Raisins: Add oats, raisins, and nuts (if using); the dough will be thick and sticky.

Chill: Refrigerate the dough for 30 to 60 minutes to prevent excessive spreading.

Bake: Scoop dough balls (about 2 tablespoons each) onto lined baking sheets. Bake at 350 °F (177 °C) for 12–14 minutes. They may seem underdone at first—that’s perfect.

Cool Gently: Let cookies cool on the sheet for 5 minutes before carefully moving them to a wire rack to finish setting.

Tips & Extras:

Stickiness is good: The dough should be tacky—it helps deliver that chewy texture.

Soak your raisins: A brief soak and pat-dry make raisins irresistibly soft in the final cookie.

Chill time matters: Don’t skip it—chilling helps manage spread and sets texture.

Storage notes: Baked cookies stay fresh for up to a week at room temperature. Both baked cookies and raw dough balls freeze well for about three months. Bake straight from frozen dough—no need to thaw.

Yield: Makes about 26–30 cookies. Prep time is roughly 45 minutes (including chilling), with a baking time of 12–13 minutes.