Thick and Chewy Oatmeal Raisin Cookies — The cookies are very texture-filled and are loaded with oats and an abundance of raisins in every bite. You won’t stop at just one!
Oatmeal raisin cookies tend to be under-rated and get the brush-off.
But I especially love thick, chunky, chewy, oatmeal cookies loaded with raisins.
When they’re done right, a great oatmeal raisin cookie may even trump Chocolate Chip Cookies but then again, it’s hard to compare the two because they’re so different. Unfortunately, oatmeal raisin cookies fall tend to prey to a myriad of cookie pitfalls. Too thin or they spread while baking, too crispy, not soft enough, not chewy enough, too cakey, too dry, not enough oats, not enough raisins, and not enough spice.
My ideal oatmeal raisin cookie above all else must be soft, chewy, and very texture-filled. Oats must be in plentiful supply along with an abundance of raisins. It’s a peeve of mine when the oats don’t take the forefront and really shine or when the raisin quantity is paltry. And I prefer them thicker but not at all cakey. I love cake, but I don’t want my cookies to ever be cakey. Cinnamon is a natural complement to oats and raisins and because I’m a cinnamon fiend, plenty must be used.
The cookies come together very quickly by creaming together butter, an egg, brown sugar, and vanilla extract. I only used brown sugar, no granulated, which gives the cookies greater depth of flavor, and helps them stay softer and moister, and they stay fresh longer, than if granulated sugar was used. Cream the ingredients together until they’re very fluffy, about five minutes. The creaming process beats air into the batter which in turn creates cookies that stay thicker as they bake so don’t shortchange the creaming process.
Fold in old-fashioned whole rolled oats, not quick cook or instant. Whole-rolled are heartier, chunkier, and are what provide that great oaty texture. Quick cook oats have been broken down, and are finer, grainier, and behave more like flour than like big, chunky oaty nuggets and save them for a bowl of oatmeal rather than for use here.
Along with the oats, add baking soda, optional salt, and cinnamon. Feel free to increase the amount if you like more intense cinnamon flavor. This dough can stand up to at least a tablespoon without becoming overwhelmed. I love cinnamon and used one tablespoon in my personal batch and it wasn’t overpowering at all. Present, but not whoa nelly. I wrote two teaspoons in the recipe, which should satisfy the casual cinnamon connoisseur.
Then add the flour and I used bread flour for a couple reasons. It promotes chewier baked goods, from bread to cookies, and because of it’s higher protein and gluten content, it lends greater structure to cookies. Cookies made with it stay thicker and are less prone to spreading while baking. All-purpose flour will be fine, but your cookies won’t be quite as thick or chewy.
Finally, fold in the raisins. I folded in nearly as many as the dough could hold. I’m a raisin lover so skimpy doesn’t work. You could also add chocolate chips or peanut butter, white chocolate, or butterscotch chips. I love chocolate but actually prefer oatmeal raisin to oatmeal chocolate chip cookies. No nuts in baked goods for me, but add some walnuts or your favorite nut if you’d like.
The dough is thick and dense from all the oats and raisins, yet soft. It needs to be chilled for at least two hours, or up to five days before baking cookies with it. There’s no way to achieve thick, puffy, tall cookies with warm, soft, limp dough. It’s just won’t work. You can make the dough days in advance and keep it in the refrigerator, and when you’re ready to bake all the cookies, or just want a couple warm, fresh cookies, the dough is waiting and ready to go.
I used a medium-sized two-inch cookie scoop to form the dough, which is approximately two heaping tablespoons, or 1.50 to 1.60 ounces by weight. The mounds are light for their size because the oats add bulk and heft, without adding much weight. Place the dough on baking trays, no more than eight per tray.Y
You may wish to flatten the chilled mounds slightly or they may stay domed like little igloos while baking, the opposite of a spreading problem. My dough had been chilling for two days before I baked these and I gave the mounds a tiny smoosh-down with my palm so that I ended up with cookies rather than puffballs.
Bake the cookies for ten to twelve minutes, or until the edges have set and the tops are barely set. Because of the raisins, oats, and their natural color, it’s a bit hard to judge doneness.
I baked a few batches with varying results. At 9 minutes, they were too raw, even for me. At 10 minutes, they were my perfect cookie. At 11 minutes, they were Scott’s perfect cookie. At 12 minutes they were too hard, even for him and he likes well-done and almost crunchy cookies. Because ovens, preferences, ingredients, and climates vary, baking times will vary so bake accordingly.
If the cookies emerge from the oven on the puffy side, tap them a couple times with the back of a spoon as they cool on the baking trays. The tap-tap trick is a favorite.
I have another recipe for Oatmeal Raisin Cookies and actually the two don’t differ all that much in ingredients, but the results varied tremendously. In those cookies, I used a little extra sugar (1/2 cup granulated) and used two extra tablespoons flour, but in a whole batch of cookies, those are minor differences. The major difference though comes with the butter. In that recipe it’s melted and I’ve always said, I can’t get the same results with melted butter in terms of thickness that I can with creamed.
I also used all-purpose rather than bread flour, and I didn’t chill that dough prior to baking. Thinner cookies are a foregone conclusion if you bake with warm dough.
Look at how much thinner those cookies were. It’s a nice side-by-side comparison of very similar recipes, but using different techniques, and how different the results can be.
The bonus of that recipe is that no mixer is needed since the butter is melted, and because the dough is not chilled much, if any, from making to baking to eating, you’re looking at 20 minutes, tops, from start to finish.
The new cookies are thick, chewy, and loaded with chunky oats and tons of texture. All that texture gets caught in my teeth and I love it. They’re hearty, sturdy, and a very portable cookie, resistant to being crushed at the bottom of lunch pails and purses. They make me feel like I should put them in a backpack and hit a trail somewhere.
As cookies go, they feel healthy and wholesome. They’re not overly sweet and I tell myself they’re healthy because of the whole-grain oats, dried fruit, and there’s no white sugar in them. The truth is, I would eat them even if they were wildly unhealthy because I love oatmeal raisin cookies so much.
Especially when I can take big, thick, chunky, bites.
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Thick and Chewy Oatmeal Raisin Cookies
I've been on a quest to find a recipe for thick and chewy oatmeal raisin cookies, that are also soft and moist, and this one delivers. The cookies are very texture-filled and are loaded with oats and an abundance of raisins in every bite. The bread flour used helps them bake up thick, tall, and gives them extra chewiness. They're hearty, chunky, and wholesome. You can tell yourself they're healthy from the whole grains and dried fruit used and they're not an overly sweet cookie. They're a sturdy cookie, begging to be tossed into backpacks and lunches and they make me want to hit a trail somewhere.
Ingredients
- 1 large egg, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups whole rolled old-fashioned oats (not quick cook)
- 2 teaspoons+ ground cinnamon, or to taste
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
- 3/4 cup plus 2 tablespoons bread flour (or, 1 cup minus two tablespoons)
- 1 cup raisins
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, egg, brown sugar, vanilla, and beat on medium-high speed to cream ingredients until very light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the oats, cinnamon (I use 1 tablespoon), baking soda, optional salt, and beat to incorporate, about 1 minute. Add the flour and beat to just incorporate, about 30 seconds. Note regarding flour - the secret to these cookies staying thick and chewy is the bread flour; although all-purpose may be substituted, the results will be superior with bread flour. Add the raisins and beat momentarily to incorporate. Transfer mixture to an airtight container or cover mixing bowl with plasticwrap and refrigerate dough for at least two hours, up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, which is approximately two heaping tablespoons, or 1.50 to 1.60 ounces by weight. Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. It's a little tricky to judge doneness because of all the oats, but I suggest the lower end of the baking range and baking for 10 minutes for soft and chewy cookies. For crunchier cookies, extend baking time by 1 to 2 minutes, but take care not to overbake or they will be hard.
- Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe slightly adapted from my Oatmeal Raisin Cookies and Land 'O Lakes Best Ever Oatmeal Cookies
Related Recipes:
Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Oatmeal Raisin Cookies – The ingredients are almost the same in these cookies as today’s cookies, but because I melted the butter and didn’t chill the dough, they bake up much thinner. They’re still chewy, without the thickness and weren’t quite as texture-filled since I used fewer raisins. A nice recipe if you don’t want to dirty a stand mixer and don’t have time to chill the dough and mind if they’re thinner. The nice thing is you can be eating cookies in 20 minutes flat, from start to finish
Oatmeal Raisin Rolls – Part healthy and hearty chewy dinner roll, part soft cinnamon roll. They’re full of texture from the raisins and oats, lightly sweetened from honey in the dough and are then brushed with honey-butter prior to baking, and perfumed with cinnamon. They can be made in advance or frozen, if desired
Cinnamon Raisin Bread Smoothie (vegan, GF) – Tastes like drinking a glass of cinnamon-raisin bread, although no actual bread was used, and I put a graham crackers to work
Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolprood, no-knead bread recipe. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins
Raisin Bread for Raisin Lovers – Lightly sweetened and cinnamon-spiced dough is chock full of raisins. It couldn’t even hold any more and I love this bread for that reason
Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free) – Like cinnamon oatmeal, but in bar form, and made with oats and dates, although some raisins could be incorporated too. To keep these lighter, feel free to omit the chocolate topping and the base of these bars is a perfectly healthy, no-bake, vegan, gluten-free, granola bar with no refined sugar added
Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF) – One of my favorite ways to combine oats, cinnamon, and raisins is in these easy, no-bake granola bars that are similar to Quaker Chewy Granola bars, but because you control the ingredients, you get to decide what does and doesn’t go into your granola bars. These are my favorite no-bake granola bar and very popular with readers
Do you like oatmeal cookies? Thick, thin, soft, chewy, with or without raisins? Chocolate Chips? Do tell.
Feel free to share your links and recipes for your favorite oatmeal cookies, or any favorite cookies.
I love oats for baking and have a collection of all Oats and Oatmeal Recipes with links and photos for inspiration. And the oatmeal and raisin combination is a favorite.
I absolutely LOVE LOVE LOVE this recipe!!!  So did my husband even though I made them for him lol! I used the bread flour that I had on hand. I never knew what the difference was but you’ve enlightened me on this. I will NEVER make these cookies differently for the rest of my life. I liked that you didn’t use a lot of sugar but it still came out very sinfully sweet! I seriously cannot say enough great things about this recipe. Thank you thank you thank you!Â
Thanks for the 5 star review and glad I am so glad that you love love this recipe and your husband too and that you’ll be making these for a long time to come it sounds like!
I am an old lady of 89 and I love something like you have presented today. I am so glad that you took the time to go into detail with this recipe as it showed you love what you do. I am going to try this recipe as soon as I get all the ingredients together. I will let you know how they turned out. My husband is in “Memory Care”. This sounds like the perfect cookie to bring to him. Thank you kindly from Rose of Charlotte, N. C.
charlotterose82@att.net
Good morning Rose what a nice thing you are doing baking cookies for your husband who’s in Memory Care. I am sure he will love these. I hope they turn out wonderfully for you!
I made these tonight and they turned out delicious! my second batch is in the oven as I am typing :)I tried your recipe for oatmeal chocolate chip cookies first, and they were so good, that I decided to give this one a try for my husband who enjoys raisins in his oatmeal cookies. Thumbs up for both recipes! I am looking forward to exploring more of your recipes!
Thanks for the 5 star review and glad that both these and the other version worked great for you and were both a hit!
I was so hopeful for these and they taste AMAZING, but they crumbled apart as they baked and look pretty awful. Any recommendations? I refrigerated for four days and balled them up tightly before putting them in a sheet pan and slightly compressing with my hand. They’re my dad’s favorite cookie, so I want to make them work!
Make these instead, the dough is easier to work and if you want to add raisins, just sub those for the chocolate chips. https://www.averiecooks.com/the-best-oatmeal-chocolate-chip-cookies/
I am thinking that they crumbled because that dough was overly dry, not sure exactly what happened but sorry you had trouble. I would try the other recipe. It has hundreds of great reviews and is my most popular oatmeal cookie recipe for years.
Hi! i made your biscoff cookies last week and am in love, 10/10! Was wondering your thoughts on a oatmeal raisin biscoff cookie. Do you think I could subsitute/add biscoff to this recipe?
Baking involves trial and error many times, and so while this recipe hasn’t been written to include Biscoff, you could try it and then see what else you need to do, i.e more flour, more oats, etc. to get the dough to the correct consistency.
I’ve made these cookies so many times now. We all love the chewy yummy flavours. Pinned forever, thank you
Thanks for the five star review and I’m glad you love these cookies!
I clicked on the Land o Lakes best ever oatmeal cookie & it pulled up no data found. What to do?
The recipe is 5 years old. Looks like they have since removed their link. You don’t need it though. Just follow the recipe I wrote, they’re perfect.
These look delicious! Definitely on the list for this weekend. Thanks!
These cookies hit-the-SPOT! So delicious! I used thick rolled oats because I love the texture they give to cookies. I also used the tablespoon of cinnamon and they were great. I flattened them with the palm of my hand before baking and that worked well. Will definitely make them again.
I am glad you loved them and just your description of them is wanting me to make a batch :) Thick rolled oats and that chewy dense texture is awesome, I love that too!
Brand new to your site but these cookies were so fabulous that I wanted to let you know. I refrigerated the dough 6 hours and the oats absorbed the perfect amount of moisture from the other ingredients. Been so disappointed with texture in the past. Thanks so much!
Thanks for trying the recipe and I’m glad it came out great for you!
This is THE oatmeal cookie recipe I’ve been searching for! My search is over. I love the use of bread flour. I did add an additional egg yolk and chilled the dough overnight. Thank you for sharing this wonderful recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad this is THE recipe and your search is over!
Can I freeze after baking?
yes
These didn’t turn out at all. Not sure what went wrong, double checked all the ingredients. They baked very flat, dark brown, and pretty tasteless. I don’t know if it is supposed to be 1 AND 3/4 cup of flour instead of just 3/4 of a cup (plus the two tbsp), but they are definitely not thick. I weigh ingredients, so maybe you pack more than 110 grams into a cup of flour? Even freezing them didn’t stop them from melting down into nothing. If I did something wrong I can’t figure out what it might have been. Been baking for years, never seen cookies turn out like this.
I don’t weigh ingredients and I’m sure that’s where the discrepancy came from. I measure using cups and my recipes are written so; however I don’t hard pack my flour or anything.
Thanks for trying the recipe.
Seriously, I love the texture and flavor of these cookies. Just made them for the first time and it will take a great deal of willpower to not eat several in one sitting. Any ideas for subbing out the butter for a non-dairy option?
Glad you loved these! As far as nondairy options…hmmm, you could try a vegan butter that’s made for baking, maybe like an Earth Balance stick. http://earthbalancenatural.com/product/vegan-buttery-sticks/ I haven’t tried so can’t say for sure about results but I bet they will be fine.
Sorry for my last comment. I meant “without using an electric mixer”
Hi! Can this be done without using a hand mixer?
In theory you can make anything by hand or with an electric/handheld (not a stand) mixer. You just have to either have enough stamina and elbow grease or patience to get the job done as it will take much longer and require much more effort.
I found your blog mentioned when searching for a high altitude cookie recipe. I live at 6,000 feet. I can not seem to find any mention of altitude on your FAQ so I am not sure if these need adjusted? I do appreciate all you wonderful recipes and photos!
I live in San Diego so right at sea level and really can’t suggest or recommend anything regarding altitude baking since I live 1/2 mile from the sea. Good luck with the cookies!
I live above 6000 ft and I just made a double batch of these today. I did have to bake mine a little longer…more like 13 minutes, because 10 minutes was definitely not long enough. They turned out really well for me and are SUPER yummy. (And I’m not the most experienced baker. For instance, I don’t own a mixer, so I just used my run-of-the-mill hand mixer and it struggled a little with the thickness of the batter, but it seemed to work out fine in the end.)
Glad they turned out super yummy! Baking at elevation is always interesting and glad these worked out great for you!
Seriously amazing! Guess I have to stock bread flour now just for this recipe! I’m not willing to try them with AP because they were perfect!
Thanks for trying them Rachel and so glad you’re pleased and they were perfect!
I loved this receipe and so did my company and most importantly so did my husband. The only thing I will do next time is use salted butter. I did experiment with half the dough. I sprinkled sea salt on top while still warm out of oven. One half of our family thought they were perfect, while the others thought I forgot to add salt, (salted butter is always used in our family for baking). The consistency was spot on what I was looking for… Many thanks from this family
Glad you loved them and yes, salt in desserts is a very personal thing and do what you and your family prefer with regard to the salt situation!
My husband had been away so I made his favorite cookies for him. This is the first time I had used this recipe and this is the best ever recipe. I am not a big cookie person but I love these as well. Thank you so much as I have found the recipe that I will always use.
Thank you for saying that you loved them and your hubs too (and you’re not even a cookie person!) and that this is your go-to recipe. That’s wonderful!
OMG these are amazing!!!!!
Thanks for trying them & glad you liked them!
I made this recipe yesterday, adn OMG they are amazing. I also add some nutmeg, and the taste is perfect. My boyfriend loved them.
I will make this again for sure.
Thanks!!
Glad you guys loved them! Thanks for trying & LMK!
This recipe looks so easy and good! Would I be able to substitute bread flour with all-purpose flour? I can’t get bread flour where I live….
Yes you can. They may not turn out quite as thick because bread flour has more gluten than AP but they’ll still work out. Use an extra tbsp or two if you think the dough needs it.
Could you sign me up for any email postings?
Love your cookies!
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I tried this recipe today…I make my oatmeal cookies with chocolate chips and dried cherries, but they were too cakey and not chewy enough. These came out absolutely fantastic. I cannot say enough about how chewy, flavorful, and perfect they were. I followed the recipe to the letter and it worked perfectly, although I did have to bake for 12 minutes or more to get them set. Even so, they are not at all crisp but are perfectly chewy. Thank you thank you!!!
Thanks for trying this recipe, Betsy! Weird that it’s an older recipe and within an hour, I’ve had two people make it who wrote in to tell me! So glad that you loved these and yes, they are a super chewy cookie and depending on how thick/tall you make your cookie dough balls, I can see where 12 mins in some ovens would be about right. I tend to underbake by a good minute or two b/c I really love super-soft cookies but my oven also runs hotter and faster, too. Thanks for LMK you tried these with great results!
Baking these this morning, after chilling them overnight. Please edit your recipe, so that prep time includes chilling- I didn’t read through before I began to make these, and was disappointed when I came to that part- it would be helpful for others. That being said, the dough is amazing (I’m a dough eater, I’ll admit it), so I can’t wait to see how they turn out!
I always read the directions from start to finish before I even start cooking. Or read the blog post, too. I think it’s a good habit to get into for everyone. I mention it in the blog post as well, ” There’s no way to achieve thick, puffy, tall cookies with warm, soft, limp dough. It’s just won’t work. You can make the dough days in advance and keep it in the refrigerator, and when you’re ready to bake all the cookies, or just want a couple warm, fresh cookies, the dough is waiting and ready to go.”
You could have baked them without chilling as I wrote – the results just won’t be as thick. That goes for ANY COOKIE you ever bake. Not just these. Just a pointer for any cookies you ever try – chilled dough is always more flavorful since the flavors have time to relax, and it bakes up thicker!
Glad you like the cookies!
I made these today!! amazingly good. However, I had some problems with the baking times. I let the dough refrigerated for a whole night and when I baked it, it was very hard. The cookies didn’t spread much and I had to let them in the oven for a lot longer than 10-12 minutes. I was not sure when they were done. Any good tip to tell when the cookies are done and avoid overbaking? Thanks :)
If you left them in the oven “for a lot longer than 10-12 minutes” – you definitely overbaked them. I would say allow the dough to come to room temperature while the oven preheats and then bake according to the recipe. They will not look ‘done’ at 10-12 minutes, but take them out anyway. Just trust that cookies firm up as they cook. and these in particular do so. So just have faith they’re done and let them cool on the baking trays. Worst thing that can happen is you have to put them back in the oven for 1-2 mins. Bake a test batch of 2 to 4 cookies this way and then tweak times from there. Enjoy!
I am so glad I found your blog! You do a fantastic job of explaining those important tips and tricks that are never included in recipes. I’ve got a lot to learn :) But I know where I’ll come for desert!
Thanks for finding me and for the great compliment! That is my goal – to try to explain things and give tricks and pointers many recipes and most sites don’t bother with. But in baking, the details really do matter!
What would happen if I used all all purpose flour instead of bread flour and all purpose flour??
They wouldn’t probably turn out quite at thick or as chewy, but they’d still be very thick and chewy. Go for it – if that’s what you have on hand. LMK how it goes!
Hey, I’m not really a cookie person but I just don’t seem to get over the Thick and Chewy Oatmeal Raisin Cookies that you have made. I will definitely give this a show. There’s only 1 small issue, being a vegetarian, I cannot include eggs :( . Can you suggest an alternate?
I haven’t made them without an egg. You could try a flax egg.
Or just make these – very similar and are vegan and GF already https://www.averiecooks.com/healthy-oatmeal-chocolate-chip-miracle-cookies/
I just made these with half raisins and half chocolate chips. I used AP flour and I didn’t chill the dough… all things you said not to do… and they were still the best cookies I have ever baked myself. Thank you!
Well I am so glad that not listening to me worked out so well :) Seriously, that’s great!
This is a pretty forgiving dough in terms of the chilling because it is so dense, that it’s not as prone to spreading as much as some other doughs. And that they’re the best cookies you’ve ever baked yourself, well, I am so happy to hear that. Thanks for telling me!
Made the Oatmeal Raisin cookies yesterday (actually made the dough 4 days ago). I have a terrible problem making decisions (raisins or choc. chips), so I used Raisinets! (choc. covered raisins). The cookies came out fabulously!! I did cook them for the full 12 minutes because the insulated cookie sheet just seems to need more time. Had a friend over for dinner and served these after. She had 2, then reached over to the platter & said:” I think I need another one.”
Can’t wait to try the Sugar-Doodle Vanilla and the Brown Sugar Maple.
Diane
Raisinets are so good and they sound like the perfect solution to that ‘problem’. I need to try those next time! Glad that they were so good your friend had 3 :) And yes, cookie sheets can be so variable that it’s best to ‘bake until done’ but for some people, I just have to assign numerical values, but your eyes and nose are always the best judge. Thanks for the field report & LMK what you make next!
Love these cookies!!! They were gone before the next batch was done! Thanks for sharing!
Oh wow, that’s awesome! Thanks for LMK they were so popular! :)
Hi Averie
Did you plump your raisins before adding to the batter, I read somewhere that you should plump your raisins before adding to a batter or your cookies will be dry.
No I didn’t plump them. I think that’s 1950s logic when god knows how long the raisins were sitting around store shevles or where they came from. My raisins are so moist they stick to each other (I either buy TJs or just Sun-Maid red can) that it’s not necessary. However, plumping them in rum is super good. See this post
http://www.loveveggiesandyoga.com/2011/11/dark-rum-oatmeal-raisin-cookies.html
I love how you compared the two oatmeal cookies. Thank you for doing that and sharing! I adore oatmeal cookies…there’s just something “healthy” about them! :) These are lovely, Averie!
And thanks for your reply on the sheet cake. Went back to your site to check. And I had seen Ree call it that, but didn’t know if you really ‘believed’ the title and it lived up to it’s name and sounds like it does, which is always nice when everything works out like that!
Oatmeal raisin is my absolute favorite cookie! I don’t think Jason will go near them but that just means more for me!
Hi Averie. I’ve just made a batch of Raisin Oat Cookies (not your recipe) that ended up really cake-y and I’m so disappointed. I’ll be giving your recipe a go very soon. I might add some dried apricots with the raisins, just to give it a bit of tang. Thanks for sharing.
I hate cakey cookies, especially cakey oatmeal cookies! And I assure you, these are zero cakey, totally dense and chewy. I think you’ll be super happy! If you try them, LMK!
Yes, chewy, chunky-textured, and bursting with cinnamon = the perfect oatmeal raisin cookie. Even the raisins don’t bother me! ;) I knew that using melted butter yields slimmer cookies- I just didn’t realize how drastic the difference…wow!
I’m so craving these cookies right now- as I’m watching Jon Stewart. Perfect late-night snack, or if you’re a night owl, like me, early night snack. :D
Yeah it’s only what, 11pm or midnite in your time zone? That’s way before my bedtime too :) I get my best blog work done when everyone else is asleep. Lol
Me too! 12:33…still early. :p
I baked these cookies for 12 minutes and I liked them! I saved some of the cooking dough to bake more tomorrow and I will try 11 minutes to see the difference. I bought all my ingredients at a cheap shopping center and it was great how I could easily get all the ingredients for such a great recipe all in one shopping stop.
Glad you tried them and that you can bake again tomorrow. I love saving dough and re-trying the next day. And glad you got some deals $$ ! LMK how 11 mins goes!
I absolutely love oatmeal raisin cookies. It is so hard to find the perfect recipe. I love how thick these are – they look like my kind of cookie. I have found that coconut give oatmeal raisin cookies the taste and texture I imagine when I think of the perfect one.
I have a coconut oatmeal cookie I made ages ago!
http://www.loveveggiesandyoga.com/2012/02/coconut-oatmeal-toffee-cookies.html
Oh dear.. I find such cookies so addictive :)
ooh, I could see how bread flour would make these hearty and chewy – just the way I like them!
Yes they are like…trail-hiking cookies or remind me of rugged and wholesome things, as cookies go of course :)
Normally I’m kind of meh about oatmeal raisin cookies–I like them, but so often they’re kind of underwhelming. It’s so rare that they are just PERFECT, you know? But I can tell that these are perfect–they look so chewy and yummy! And now I’m totally craving cookies…
totally yum!
I agree, loads of cinnamon and raisins are essential!
Mmmm, thick and chewy raisin loaded oatmeal raisin cookies are my favourite! I don’t usually have the patience with cookie dough to refrigerate, let alone wait two whole days, but dang, these look like they’d be worth the wait. I love the list of other oatmeal raisin ideas! Thanks for the recipe(s).
You don’t have to wait 2 days – you can! But you don’t have to. Just 2 hours (or cheat and use the freezer) but you can’t make puffy/thick cookies with limp/warm dough…won’t work :)
Oh how I love oatmeal cookies ~ these look perfect Averie :)
Thank you my friend! I think you’d like these – not too sweet and very chunky-textured and hearty!
Hi! Look at these beauties!
Isn’t it funny how there’s such different textures and flavors in cookies but that each is truly unique and delicious in it’s own way? I love chewy oatmeal cookies but I also love the thin crispy ones too! Ugh. Now I need a cookie before bed.
I still covet YOUR cookies. I think about them all the time :) Wanting to make them but realizing I don’t ‘need’ to make them :) I have plenty already. Lol
I love oatmeal cookies! They are my favorites, I think. But, um, no raisins. I’m one of “those” people. I need to get some bread flour next time I shop!
I LOVE thick cookies.
If you ever go to NYC you have to try the infamous Levain Bakery cookies!
Have you heard of them?
Oh yes and Ive seen copycat recipes for their choc chip cookies but fear they’d be cakey based on pics Ive seen so have never attempted a copycat version of their cookies but do want to try the real thing one day!
Oooooh! I love oatmeal cookies and I love that you really let the oats shine! You totally made the perfect oatmeal raisin cookie (though I’m not gonna lie…I’d prob. sub choc chips in for the raisins…:P)
You can never go wrong with a thick and chewy oatmeal cookie!
I have always needed a basic soft, chewy oatmeal raisin cookie recipe and I’ve GOT to try these! They look incredible, Averie. All of your recipes always do!
oatmeal cookies are totally best chewy! your pics make my stomach growl uncontrollably. but i forgive you. ;)
Oh good god these look good. I have not had an oatmeal raisin cookie in ages… my husband has a strong hate for raisins!
More for us!
Those cookies look sooo good I want to lick my screen! I just have to figure out how to veganize the recipe!
One more thing, because this bugs me like crazy, it should just be “myriad.” Not “a myriad of.” If you can replace the word “many” in the sentence, that’s how you know you’re using it right :)
According to http://www.merriam-webster.com/dictionary/myriad they cite these examples. But I prefer to not get too bogged down and would much rather eat a cookie, develop recipes, or photograph them!
Examples of MYRIAD
There are a myriad of possibilities.
Did that comment just happen? Haha you do your thing Averie.
A really good oatmeal raisin cookie is unparalleled in the cookie world. They are my favorite kind of cookie, for an everyday kind of cookie “treat”, but they are like you said, kind of finicky. I don’t make them much and I rarely buy them because they are so often a disappointment.
But, soft and chewy and hearty and cinnamon-y?!!? YES.
I LOVE oatmeal raisin cookies! Yours look positively addicting!
These cookies are gorgeous! I don’t know if I’ve actually ever HAD a thick oatmeal raisin cookie. I think we always used the recipe on the back of the Quaker Oats box! Ha ha. I’m very excited at the possibility of this cookie…thank you for posting!
That recipe on the box is pretty darn good! Change the sugar to all brown, add more cinnamon, use bread flour; and you’re on the track I took. But I have never had an objection to that recipe, even when made exactly as-written. It’s nostalgic and good!
Ha! I’m glad I’m not alone. Have a great day!
Gosh do I love all of the comforting recipes that you’ve been churning out recently, and this one is certainly no exception. I also really appreciate your thoughtful discussion about flour; I’ve been doing a lot of thinking about flour lately, so your comments are really interesting. Fantastic cookies!
I left a long comment on your post about bread! And can’t wait to hear what you think. Every time I talk about flour in baking, I fear that people who catch most posts get bored by it OR that the causal reader simply tunes out, so glad to hear you really do like it :)
Oatmeal raisin cookies are my FAVORITE and of course, you already know that Averie! And you are so right – there are so many variables that can go wrong with them. They can end up being too dry, spread too much/too thin, and not chewy. And I need a lot of cinnamon in my ORCs too. Obviously! It’s hard to find that “perfect” recipe for them and I have yet to nail it. And it’s so unbelievable what kind of difference you get between creaming and melting the butter. The results for me are mind-blowing. Too often I’ve melted the butter to end up with cookies thinner than my fingernail. Ha, not really but kind of close. Creaming always seems to do the trick though, as you know! And chilling – YES! I swear by it too. These look and sounds like the perfect go-to ORC cookie recipe. I know you won’t agree here but I’d love to add pecans or walnuts to them. ;)
Random thought – the oatmeal cookie recipe I used for my oatmeal creme pies – I love that. I wonder what it would be like as the base for ORCs. Hmmm.
PS: I always salivate when I see your oatmeal raisin bread (for raisin lovers) recipe. I am a raisin FREAK.
These look great! I think I have been looking at your site too often because I have been craving sweets like crazy lately! I love oatmeal raisin cookies, one of my favorites!
I’m so with you – I love a good oatmeal raisin cookie. I can’t get over how thick these are! They look incredible!
Love the explanation on how to make them thick! I’ve developed a new appreciation of oatmeal raisin cookies as I’ve grown up, since as a child I was always disappointed they we’re chocolate chips. I’ll definitely be trying these soon
Oatmeal raisins are actually my favorite kinds of cookies! So hearty and cinnamony. Yum! I love how thick these are!
I had just decided to make oatmeal raisin cookies tonight and then hopped on your site. Goodness, it must be meant to be!
No way – that’s crazy timing! I sometimes do that. But it usually happens that I make something, don’t post about it right away, and then the day before I’m going to post it, another blogger posts an almost identical recipe. LMK how your cookies turn out!
I love oatmeal raisin cookies because they make me feel sort of healthy! :)
Love everything about these (the short ingredient list is always a plus!), but most of all how THICK and soft they look! It’s great to have a fabulous recipe of such a classic cookie.
Just a few changes to my old recipe and they were so thick indeed!
We share the same opinion on what makes an ideal Oatmeal Raisin cookie. I happen to love oatmeal raisin cookies and always make them, but they MUST be thick and chewy. No thin, crispy cookies for me. And the good thing about making oatmeal raisin cookies is that most people don’t like them, so there are more left for me. :)
I know – most people don’t like them or just give them a ‘okay, they’re fine…’ type review but they don’t get excited about them. If they’re done right, they definitely excite me but as you said, otherwise just more for us :)
Great looking cookie! I think you and I have the same preference on what a good Oatmeal cookie should taste like! :)
Oh yes indeedy we like thick and chewy oatmeal cookies! In my opinion, they do trump even the good ol’ chocolate chip, when made right and fresh out of the oven. These look incredible, all thick and huge. This is definitely my kind of oatmeal cookie. This cookie brings back so many memories of my grandma because these were her specialty. Hers were thin and crispy but it was fun dipping them into tea made with honey at her house in the winter time in Alaska. I just love the combination of oatmeal and raisins and brown sugar! I canNOT wait to make these! :-)
That is so sweet they brought back memories of your grandma’s house. I have foods like that and oatmeal raisin cookies is one of them. My grandma made the best ones!
These are my comfort cookies! Always crave them in the cold season. :) And I am a total raisin fan too!
I love thick and chewy oatmeal raisin cookies! I’m not sure if you’ve tried them yet, but the best ones I’ve ever had in my life (and I’ve had quite a few) are the ones from Thomas Keller’s book, Bouchon. Those cookies are ginormous and irresistible. I could eat those all day long!
Oops – the title of the book is Bouchon Bakery.
I have always wanted the Bouchon Bakery book. I have so many cookbooks but that’s one I keep putting off but really should just get! Glad to know you love their oatmeal raisin cookie recipe
I think you already know how I love your recipes for thick, puffy, slightly under baked cookies–and these would be no exception! I could put both chocolate chips and raisins in mine…and maybe a handful of toasted coconut too. I’ve also thought about trying dried currants in oatmeal cookies. They’re not as big and juicy as raisins and I haven’t had them in years, but I could just shove more of them into the dough!
I think your add-in ideas all sound great. The coconut and other baking chips reminds me of these cookies I made awhile back. Oats, coconut, and the choc chips among other things included!
http://www.loveveggiesandyoga.com/2012/02/coconut-oatmeal-toffee-cookies.html
All of your cinnamon oatmeal raisin recipe look delicious!! Especially the smoothie :) I am a HUGE fan of oatmeal raisin cookies, and my fiance’s dad absolutely loves them also! The thicker and softer…the better :)
Okay you can have these and I want your portobello pizza :)
I had a clumsy moment a couple of days ago and spilled like half a carton of oatmeal in the floor. Not enough left to make cookies. Your description of the perfect oatmeal cookie is SPOT ON! Not cakey. Oatmealy. Raisin-ey. Chewy. Creamed butter. I’m hungry.
Oh that sounds like a not-so-fun cleanup project. Ugh! That is so me and something I’d do…lol
Oatmeal Raisin cookies are totally under-appreciated, maybe because so many fall victim to the issues you described. Everything you were after in this cookie is my idea of the perfect oatmeal raisin too. Definitely marking this one as a “must bake!”
People don’t seem to go for them but only b/c most are so…bad! I wouldn’t go for them either :) But I was spoiled and grew up on my grandma’s oatmeal raisin cookies and know how good they can be :)
I love oatmeal raisin cookies, and so does my mom. However, we differ on our favorite kinds. I like chewy and she likes thick, which are sometimes not found in the same cookie. I think this one may be just the right recipe to unite us both!
I know – sometimes thick can me dry, dense, and hard! Or cakey! But these are thick and actually chewy, too :)
I’m so glad you’ve thought so hard about the perfect oatmeal raisin cookie, they definitely need their fair share of attention! While they aren’t my favorite cookie ever (I need chocolate), I do agree that they can be fantastic. I’m excited to try these, thick and chewy cookies are always a winner. :)
If you try them, LMK how it goes!
Oatmeal raisin (must have the raisin) are my top fave right next to PB. They have to be done just right of course. I like my oatmeal cookies a little thicker and softer.
Oatmeal raisin is just a perfect little cookie and yours looks fabulous, Averie!
These cookies look so good! I also want to try the other recipes, the raisin breads would be great warmed with a cup of afternoon tea. I can see it now. It’s been cold here (Mass.) and we are expecting a lot of snow Friday into Saturday. It will be a great time to make oatmeal raisin cookies!
The cookies are great and if you’re into bread, that raisin bread is a great one! Stay warm and dry!
I like the thick puffy cookies so much better than thin crispy ones. Great idea to compare both your recipes side by side…I loved seeing the photo of each so I could really see what you were talking about! Chunky oatmeal goodness that gets caught in your teeth…love it!!!
Thanks, Jocelyn! I like to go back and look at old pics/recipes and see how much things can change. A nice benefit to blogging or you’d never fully remember it, years later, unless it was documented!
These would be my husband’s absolute favorite (and near the top of the list for me too). The pictures are making me crave a “stay home and bake day”, instead of heading out into the cold for work. Yum!
Well I hope you stay warm and get your bake on, soon!
Oooh YESSS lady, I am making these! This afternoon!! And then I will make them with cramberries instead of raisins, and white chocolate!! (Yes, again.) :D me happy!
Well please LMK how they turn out for you! Cranberries sound great (so does white choc) and if you like that combo, please, please make these too. They are one of my fave cookies!
http://www.loveveggiesandyoga.com/2012/12/cranberry-and-white-chocolate-chip-cookies.html
For decadence, try these
http://www.loveveggiesandyoga.com/2012/11/cranberry-bliss-bars.html
As I had told you, I made them yesterday…and they are delicious!! For once they look exactly like in your pictures (even though I used whole flour and less sugar, as always :))
I made the other cran&white choc reciepe of yours several times, we love that one also!!
I’m glad you had success with them with the modifications you made and that they turned out looking exactly like in my photos! And thanks for the reminder that you’ve already made the other cookies several times :)
Oh man, a medium amount of raisins OR chocolate chips(but not both lest I bite into a raisin expecting chocolate or vice versa), thick and slightly chewy and…in all honesty slightly underdone, is how I like em’. Ok I’ll be real: I’d probably just eat the dough straight when given the choice:)
These look marvelous, dahhhling!
Thanks, Ellen! :) And I like mine slightly underdone, too. With oats and ALL that chunky texture, it’s hard for me to tell if they’ve set up sometimes. Some batches are over/under-done, depending on my guesstimates :) But I try to err on the under side of things. Lol
This reminds me of a popular meme that says, “Oatmeal raisin cookies with chocolate chips are the reason I have trust issues” LOL. My mom made them both ways when I was little, so many times I was disappointed to bite into raisins instead of chocolate chips. But now I love raisins, so I enjoy thick, chewy oatmeal raisin just as much. Ok, that’s a lie. Maybe not as much as chocolate chip, but close second!! :D
I love that meme…Lol. And yes as a kid (or adult I guess) when you expect chocolate and get…a raisin…meh. In general I do love raisins in cookies but only if I’m expecting them. If I think I’m getting chocolate, I better be :)
I also prefer thick, chewy cookies over thin and crispy ones.
Thank you for explaining the science/method behind those in your last few cookie recipes. I will certainly implement those tips once I get into cookie baking again :)
Glad you like the info & you should get back into cookie-baking, asap :)