Oatmeal Raisin Cookies, Chewy and Spiced
A classic American oatmeal raisin cookie with a chewy center, crisp edges, and warm spice from cinnamon and nutmeg. Made with old-fashioned oats and plump raisins for that bakery-style bite.
Oatmeal raisin cookies are one of the most enduring American classics—part pantry staple, part nostalgia. The key is balancing moisture (brown sugar, eggs) with structure (flour, oats) so the cookies bake up chewy instead of cakey. A brief rest after mixing gives the oats time to hydrate, improving texture and flavor. Cinnamon leads the spice, while a small pinch of nutmeg adds depth without overpowering the raisins.
Total Time
39 min
Prep Time
15 min
Cook Time
24 min
Servings
24
Ingredients
Dry Ingredients
- •1 1/2 cups (195 g) all-purpose flour
- •1 tsp baking soda
- •1 1/2 tsp ground cinnamon
- •1/4 tsp ground nutmeg (optional, but recommended)
- •1/2 tsp fine salt
Wet Ingredients
- •1 cup (226 g) unsalted butter, softened to cool room temperature
- •1 cup (200 g) packed light brown sugar
- •1/2 cup (100 g) granulated sugar
- •2 large eggs, room temperature
- •2 tsp vanilla extract
Mix-ins
- •3 cups (270 g) old-fashioned rolled oats (not quick oats)
- •1 1/2 cups (225 g) raisins
- •1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt.
- 3
In a large bowl (or stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy and slightly lighter in color, about 2–3 minutes. Scrape down the bowl.
- 4
Beat in the eggs one at a time, mixing until fully incorporated after each addition. Mix in the vanilla.
- 5
Add the dry ingredients to the wet ingredients and mix on low just until no dry flour remains. Do not overmix.
- 6
Stir in the oats, then fold in the raisins (and nuts, if using) until evenly distributed.
- 7
For best chew, rest the dough for 15–20 minutes at room temperature so the oats can hydrate (this reduces spread and improves texture).
- 8
Scoop 2-tablespoon portions (about 35–40 g each) onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each mound slightly to help them bake evenly.
- 9
Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden and the centers still look slightly underdone. (They will finish setting as they cool.)
- 10
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.