Chewy Oatmeal Raisin Cookies Recipe

Chewy Oatmeal Raisin Cookies Recipe:
(Makes 4 dozen cookies)
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups old fashioned oats
1 cup raisins
Preheat oven to 375 degrees.  In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.  Beat in eggs and vanilla until fluffy.  Combine flour, baking soda, cinnamon and salt.  Gradually beat in dry ingredients into butter mixture.  Fold in oats and raisins.  Drop by rounded teaspoons onto cookie sheets lined with parchment paper.  Bake 8-10 minutes, or until golden brown.
(Recipe from All Recipes)
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  1. Monica Spencer says

    Made your chewy oatmeal raisin cookies. They don’t begin to be as good as the oatmeal raisin cookie on the Quaker Oatmeal box. Very disappointed. Threw out the recipe.

  2. Mindi says

    I made these today and I doubled the batch. I’m glad I didn’t read the comments first (I usually do) because mine tired out excellent! They were perfectly sweet and chewy. Thank you for the recipe! I will be making these again.

  3. Michelle says

    Perfect oatmeal raisin cookie. Soft, great flavor, and the perfect balance of oatmeal cookie sweetness without over kill. Making this my go to oatmeal cookie recipe. Thanks for sharing!

  4. Marla Maxwell says

    Great recipe! Made four dozen this afternoon, they didn’t disappoint! Exactly the type of cookie I was looking for. They were crispy around the edges and soft and chewy in the middle. Thanks Six Sisters Stuff!

  5. Melissa says

    I’m making these right now and they are not fluffy and chewy. They are flat and a bit crunchy. They are still edibr, but not the warm chewy treat I was looking for. Disappointed!

  6. Erin says

    I made these for the first time tonight, and the first round out of the oven were flat, oily, and very spread out, not at all fluffy! I used new baking soda so I don’t think that was the problem. After that first round, I added in an extra 1/3 c flour and made sure the next round were definitely small rounded spoonfuls without getting carried away and making big spoons. The second round turned out much better, still not as fluffy but they weren’t so terribly flat. The taste is great, though, and with the adjustments adding more flour I was overall pleased.

  7. sabee says

    These cookies turned out fantastic even without the baking soda (I’m at a hotel and had everything except that on hand)! I made a couple alterations, mainly because A) I LOVE cinnamon, so I added a bit more , and B) Being that I had diced, dried plums, dried blueberries, and a mix of different raisins, I used all 3 in my cookies…after letting them hangout in a little bourbon first 😉

    Needless to say, this recipe is easy and delicious. They were a hit at the office n_n

  8. sabee says

    Ps. for people experiencing problems with the cookies (any cokies ever) spreading too much in the oven, after prepping your cookie sheet with cookie dough goodness, stick the sheet in the freezer for 5min then straight into the oven. This will keep the cookie tighter and more concise :)

    Mine came out perfectly round and puffy without the baking soda (eggs are a mild leavener themselves.) In this recipe, baking soda is more for oxidation (ie. making the cookies get a lovely, golden color) not to leaven. Baking soda needs an acid (ie. vinegar) to create that reaction.

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