Sugars – I love using a combination of brown sugar and white sugar in all my cookie recipes.

If you only have salted butter on hand, then only use 1/2 teaspoon of salt. Different brands of butter will use varying amounts of salt in their salted butter so it’s better to use unsalted so you can control the amount of salt in the dough.

Butter – I used unsalted butter in this cookie recipe.

The warmth of this spice helps to balance the sweetness of the raisins and gives this cookie a lot of flavor. No oatmeal raisin cookie would be without it.

Cinnamon – This little spice is crucial if you ask me to this recipe.

I prefer sea salt, but have also used table salt in a pinch (yes pun intended!)

Salt – Of course every recipe needs a little salt to balance out the sweetness.

You can read more about baking powder vs. Baking powder is not the same thing so don’t use it interchangeably.

Baking soda – Baking soda is what helps to give these cookies a bit of a lift.

For more baking science, you can read all about the Types Of Flours here. It has a great mid range protein content so you get great structure and texture. Because I know you have all purpose flour in your cupboard. Like bread flour and cake flour in the New York Times Chocolate Chip Cookies recipe, but for this one I kept it simple. I have used different flours for my cookies in the past.

All purpose flour – I used all purpose flour for these cookies.

No Mixer Needed – This oatmeal raisin cookie recipe is a favorite of mine because I don’t need to get out my mixer for them! The recipe uses melted butter, so all you need is a couple bowls, a whisk, and a spatula.

I do prefer to chill my cookie dough, but have also baked them right away and still had wonderful results.

Quick To Prep – Making these homemade oatmeal cookies will take about 10 minutes of your time.

Nothing fancy or fussy to buy to whip these up! It uses regular flour, and you can use quick or old fashioned oats.

Easy To Find Ingredients – Like any good cookie, these are made with simple to find pantry staple ingredients.Why These Are The Best Oatmeal Raisin Cookies The key to these perfect oatmeal raisin cookies was using melted butter for maximum chewiness, lots of brown sugar and chilling the cookie dough. But after about 4 batches, I finally got that soft, chewy texture I was going for. Of course once I got this cookie texture just right, I couldn’t stop at just oatmeal raisin! Since the creation of this recipe I’ve created a White Chocolate Cranberry Oatmeal Cookies version, Oatmeal Chocolate Chip Cookie Recipe, and Peanut Butter Oatmeal Cookies version (my new fave!) It took me several attempts to get the texture of these cookies just right. Basically everything you crave in an oatmeal raisin cookie. These oatmeal raisin cookies are big, soft, and perfectly chewy on the inside. So if you have attempted homemade oatmeal raisin cookies in the past to find that lackluster, I promise you these cookies will change your mind. So why bother, right? I don’t believe that you need a culinary degree or own a bakery to have perfect cookies. This recipes takes about 10 minutes to prep and uses no mixer!Ī lot of time, I hear that one of the main reasons you don’t bake from scratch is because you can’t seem to get the right texture and taste that is the same as your local bakery. You can use quick oats or old fashioned- whichever you have on hand so you have ultimate oatmeal raisin cookies that rival your local bakery. I have a perfect oatmeal raisin cookie recipe for you that is a cinch to throw together because it uses melted butter.

However, don’t compensate by reducing the amount of brown sugar or else the cookies will lose their chewiness.This Post May Contain Affiliate Links. If you want the oatmeal chocolate chip cookies to be more crispy and don’t mind them a bit sweeter, you can add a few more tablespoons of granulated sugar. This gives the cookies a slight caramel flavor and makes them super moist and chewy. Just be sure to let the nuts cool before adding to your cookie dough so the butter doesn’t melt. This will really bring out their flavor and make the cookies even better. You can do this by placing them on a sheet pan and putting them in a 350☏/185☌ oven for 6-8 minutes. If adding nuts, toast them before adding to the cookie dough.

You can use any leftover oats to make some homemade granola bars. Quick oats make less chewy cookies, and instant oats lose their shape and make a dense cookie. Old-fashioned oats, like the classic Quaker Oats, have the best flavor and will produce the best texture. Overmixing will make tougher cookies, and we are going for chewy and soft. Be careful when adding any mix-ins that you only mix the dough until it comes together. Tips for making perfect chewy oatmeal cookies

Recipe for chewy oatmeal raisin cookies