Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

A dark and chewy oatmeal raisin cookie.  It’s a simple family recipe – dump, mix & bake. These are not your puffy, cakey oatmeal cookie – they spread out a little & are more chewy & lacey.  As with any cookie – if you want to keep their chewy consistency over days, then bag them with 1/2 pc of bread and they’ll retain their moisture better.

Oat meal cookies on a napkin

Chewy Oatmeal Cookies

My favorite recipe. Crispy around the edges and chewy in the middle. They freeze really well, too.
0 from 0 votes
Prep Time 20 mins
Cook Time 10 mins
Course Dessert
Servings 24
Calories 209 kcal


  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1/4 cup molasses
  • 2 tsp vanilla
  • 2 eggs large
  • 1 1/2 cups flour all purpose
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp cardamom or warm spice of your choice (nutmeg, etc)
  • 2 cups regular rolled oats
  • 1 1/2 cups raisins soft


  • In a large bowl cream butter & sugars. Add molasses, vanilla, eggs and mix well. 
  • Add flour, salt, and spices. Mix thoroughly then add the oats and raisin. Stir to combine and place in refrigerator to let chill 30 minutes to make scooping the batter less sticky.
  • Form ping pong ball sized cookies onto a baking sheet (parchment lined or silpat mat for easy clean up) allowing 3 inches between the cookies to allow for them to spread.
  • Bake in the center of a pre-heated 350F oven for about 10 minutes or until the cookie is golden brown on the edges and the middle looks just barely set. Check them at the 8 minute mark and go from there. They may need up to 12 minutes total.
  • Remove and let cool slightly before transferring to a cooling rack. If handled too quickly they will collapse when moving them.


If your raisins are a bit dry just pre-soak them in hot water, drain & add to the batter. Sometimes I’ll use dry cranberry or even dried currant.
It’s best to use regular oats, not quick oats.
Salt: I use kosher salt in the batter OR flaked sea salt to top the cookie before baked, but not both. I prefer a hit of salt on the top of the cookie (flaked) so if you have that, omit the salt from the batter and try the flaked sea salt on top.


Serving: 2gCalories: 209kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 34mgSodium: 251mgPotassium: 173mgFiber: 2gSugar: 16gVitamin A: 311IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating