# Chewy Oatmeal Raisin Cookies

Oatmeal raisin cookies are soft and chewy with a hearty oat texture, warm cinnamon and sweet, plump raisins. They taste like something your grandparents baked.

This dough uses more brown sugar than white for chew and old-fashioned oats for body. It makes 24 cookies in about 30 minutes of work.

- Total time: 32 min (prep 20 min, cook 12 min)
- Serves: 24
- Per serving (estimated): 195 kcal, 3 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 170 g unsalted butter, softened (3/4 cup)
- 200 g light brown sugar (1 cup packed)
- 50 g granulated sugar (1/4 cup)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 190 g all-purpose flour (1 1/2 cups)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp fine salt
- 270 g old-fashioned rolled oats (3 cups)
- 210 g raisins (1 1/2 cups)

## Method

1. Heat the oven to 350°F (175°C) with a rack in the middle. Line two baking sheets with parchment.
2. Beat 170 g softened butter with both sugars for 2 minutes, until light and fluffy.
3. Beat in the eggs one at a time, then the vanilla.
4. Whisk 190 g flour, baking soda, cinnamon and salt. Stir into the butter mixture until just combined.
5. Stir in the oats and raisins. The dough will be thick and sticky. For thicker cookies, chill 30 minutes.
6. Scoop 2-tablespoon mounds (about 45 g) onto the sheets, 2 inches (5 cm) apart, and flatten them slightly.
7. Bake 10 to 12 minutes, until the edges are golden and the centers look set but soft.
8. Cool on the sheet for 5 minutes, then move to a wire rack.

## Why it works

- Brown sugar holds moisture, so the cookies stay soft and chewy instead of crisp.
- Old-fashioned rolled oats keep their shape and give a hearty chew, where quick oats turn pasty.
- Cinnamon and vanilla bring warm, sweet flavor that makes the raisins taste even richer.
- Pulling the cookies while the centers look soft lets them finish setting on the hot sheet.

## The science

- **Why oats stay chewy.** Rolled oats are steamed and flattened whole grains. They absorb moisture from the dough but keep their structure, which gives a chewy bite. Instant oats are cut finer and absorb more, so the cookies turn pasty and dry.
- **Why brown sugar matters.** Molasses in brown sugar attracts water. That moisture is held in the baked cookie and keeps the middle soft for days. White sugar gives a drier, crisper cookie that spreads more, so this ratio is what makes the texture soft.
- **Why the dough looks stiff.** Oats soak up a lot of liquid, so the dough is thicker than a typical cookie dough. That thickness helps the cookies hold their shape. A short rest also lets the oats hydrate and gives a chewier result.

## Tips

- Plump the raisins in hot water for 10 minutes, then drain and dry them, for softer fruit.
- Flatten the dough mounds slightly, because this dough does not spread much.
- Weigh the oats and flour for consistent cookies.

## Mistakes to avoid

- Overbaking makes dry, hard cookies, so take them out while the centers still look soft.
- Using instant oats makes a pasty texture, so choose old-fashioned rolled oats.
- Skipping the flattening leaves tall, doughy mounds, so press each ball down gently.

## Variations and swaps

- Swap half the raisins for dried cranberries.
- Add 80 g chopped walnuts or pecans.
- Add 1/2 tsp nutmeg and a teaspoon of orange zest.
- Swap raisins for semisweet chocolate chips to make oatmeal chocolate chip cookies.
- Swap 1/4 of the butter for coconut oil for a slightly crisper edge.
- Swap light brown sugar for dark brown sugar for a deeper molasses flavor.

## Storage

Keep in an airtight container at room temperature for 5 days. Freeze scooped dough for up to 3 months and bake from frozen for 1 to 2 extra minutes.

## FAQ

**How do I keep oatmeal raisin cookies soft?**

Do not overbake them and use plenty of brown sugar. Pull them when the edges are golden and the centers look soft. Store them in an airtight container with a slice of bread.

**Can I use quick oats instead of rolled oats?**

You can, but the texture is less chewy and a little pastier. Old-fashioned rolled oats give the best chew.

**Do I need to soak the raisins?**

No, but soaking in hot water for 10 minutes makes them plump and prevents them from drawing moisture from the dough. Drain and pat them dry before mixing.

**Why are my oatmeal cookies dry?**

The most common causes are overbaking and too much flour. Bake until the edges are just golden and weigh the flour with a scale.

**Can I make the dough ahead?**

Yes. Chill the dough for up to 3 days or freeze scooped balls for up to 3 months. Chilled dough gives thicker, chewier cookies.

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Source: https://cookingscientist.com/recipes/oatmeal-raisin-cookies (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846