Bakery Style Chewy Oatmeal Raisin Cookies
These chewy oatmeal raisin cookies are the perfect blend of soft, buttery texture and rich, cinnamon-spiced flavor. With a bakery-style thickness, they’re loaded with plump raisins and hearty oats, creating the ultimate homemade cookie that’s both nostalgic and delicious. Ideal for any occasion, this easy-to-follow recipe will quickly become a family favorite!
Equipment
- 1 medium bowl
- measuring spoons
- 1 stand mixer or hand mixer with paddle attachment
- 1 Baking Sheet
- Parchment Paper
- 1 Cooling rack
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 1/2 cup old-fashioned oats (Quaker)
- 1 cup raisins
- 1 cup dried unsweetened cranberries
- 1/2 cup walnuts or pecans, roughly chopped optional
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Using a hand mixer or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy. Continue to mix and add the egg and vanilla. This step can be done by hand but it is a lot quicker with a mixer!
- Slowly add the dry flour mixture to the butter mixture, incorporating it bit by bit. Scrape the sides of the bowl to make sure all of the flour is mixed in.
- Add the oats, raisins, dried cranberries, (and optional nuts) and mix until full incorporated.
- Refrigerate the dough for 20 minutes.
- Using an ice cream scoop, scoop the dough onto the parchment lined baking sheet. Position the dough 2-3 inches apart and flatten each cookie with your hand.
- Bake for 12 minutes or until set around the cookie edge with the middle slightly wobbly. The middle will continue to set once out of the oven.
- Cool on a baking rack.