American Cuisine
Oatmeal Raisin Cookies
By Nora Bennett
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A great oatmeal raisin cookie is chewy in the center, a little crisp at the edges, and warmly spiced with cinnamon, and it has been unfairly maligned by everyone who was hoping for chocolate chip. Made right, it is the cookie that disappears fastest from the jar. The structure comes from old-fashioned rolled oats, which give the chew that quick oats cannot, so do not substitute instant. Brown sugar outweighs white here on purpose, because its molasses content keeps the cookies soft and adds a caramel depth. The single best trick for thick, chewy cookies is to chill the dough before baking, which firms the butter so the cookies spread less and bake up taller. Pull them when the centers still look slightly underdone, because carryover heat on the hot pan finishes them into perfect chewiness. Plump the raisins in a little warm water first if they are dry, and you get a cookie that is soft, spiced, and studded with sweet, juicy fruit in every bite.
Ingredients
Serves 24Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
- 3
Beat in eggs one at a time, then stir in vanilla.
- 4
Combine the flour, baking soda, cinnamon, and salt; stir into the creamed mixture.
- 5
Stir in the oats and raisins.
- 6
Drop by rounded spoonfuls onto prepared baking sheets.
- 7
Bake for 10 to 12 minutes, until golden brown.
- 8
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Chef's Tips
- ✦ Use old-fashioned rolled oats, not instant, for the signature hearty chew.
- ✦ Chill the dough for 30 minutes or more before baking so the cookies spread less and bake up thick and chewy.
- ✦ Pull the cookies when the centers still look slightly underdone; they finish setting on the hot pan for a soft, chewy texture.
- ✦ Plump dry raisins in warm water for 10 minutes and pat dry before adding, so they stay juicy instead of hard in the baked cookie.
Ingredient Substitutions
-
raisins → dried cranberries, chopped dates, or chocolate chips
Dried cranberries add tartness; chocolate chips win over raisin skeptics. Use the same total amount.
-
old-fashioned rolled oats → quick oats in a pinch
Rolled oats give the best chew; quick oats make a softer, less textured cookie. Avoid instant oats.
-
all purpose flour → a 1:1 gluten-free baking blend
Works well here since the oats provide structure; confirm your oats are certified gluten-free too.
-
unsalted butter → browned butter for deeper flavor
Brown the butter and cool it until solid again for a nutty, toffee-like upgrade.
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Frequently Asked Questions
How do I make oatmeal cookies chewy instead of crunchy? ▼
Use more brown sugar than white for moisture, do not overbake, and chill the dough so the cookies stay thick. Pull them while the centers look slightly underdone and let them finish on the hot pan. Old-fashioned rolled oats also give more chew than quick or instant oats.
Should I chill oatmeal cookie dough before baking? ▼
Chilling for at least 30 minutes (or up to overnight) is highly recommended. It firms the butter so the cookies spread less and bake up taller and chewier, and it lets the oats hydrate and the flavors deepen. You can bake right away, but the cookies will spread more and be thinner.
Can I substitute the raisins? ▼
Yes, easily. Dried cranberries, chopped dates, dried cherries, chocolate chips, or chopped nuts all work in place of or alongside the raisins. Keep the total add-in amount about the same so the dough-to-mix-in ratio stays balanced.
How should I store oatmeal raisin cookies? ▼
Keep them in an airtight container at room temperature for up to a week. To keep them soft, tuck a slice of sandwich bread in the container; the cookies draw moisture from it. The dough also freezes well, so you can bake fresh cookies anytime.
