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Cookies stacked on table with glass of milk.

Chewy Oatmeal Raisin Cookies

Recipe for Chewy Oatmeal Raisin Cookies with directions on how to substitute flavors for an assortment of delicious oatmeal cookie recipes!
Course Dessert
Cuisine American
Servings 18 cookies
Author Jenn


  • 2 Cups (250 grams) All Purpose Flour
  • 3 Cups (240 grams) Old Fashioned Whole Oats
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Kosher Salt
  • 1 Cup (220 grams) Dark Brown Sugar
  • ½ Cup ( 100 grams) Granulated Sugar
  • 16 Tbsp (1 cup =227 grams) Unsalted Butter softened at room temperature
  • 2 Large Eggs room temperature
  • 1 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Cup (128 grams) Raisins (or chocolate, nuts, other chopped dried fruit)


  • In a medium bowl hand whisk together flour, oats, salt, baking soda, cinnamon and nutmeg. Set aside.
  • In bowl of stand mixer fitted with paddle attachment, beat together softened butter and sugars.
  • Add vanilla, maple syrup. and eggs one at a time. Scrape bottom and sides of bowl as needed.
  • Slowly spoon in flour and oats until dough is formed.
  • Take a small spatula and scrape dough from paddle.
  • Add in raisins or filling of choice then mix on low a couple spins to spread throughout cookie dough (or by stirring in with spoon).
  • Cover bowl with plastic wrap and set in fridge to chill for 30 minutes.
  • Preheat Oven to 375 F (190 C) and line two rimmed cookie sheets with parchment paper or silicone mats.
  • Using a cookie dough scoop or 2 Tbsp Scoop to measure out cookie dough. (dough will be thick and sticky)
  • Scoop cookie dough balls and place on baking sheets 2 inches apart.
  • Bake on middle rack for 10-12 minutes. Edges should be brown and center still soft. Cookie will firm as they cool. Don't over bake them!
  • Let cookies cool on pan for 3-4 minutes, then transfer to cooling rack.
  • Eat warm with glass of milk!!