Chewy Oatmeal Raisin Cookies

Updated 1.16.2019

When it was requested that I make oatmeal raisin cookies, two thoughts crossed my mind: 1) I hate raisins 2) because I hate raisins I never make this kind of cookie and, thus, don’t have a trusted recipe. Immediately I searched the Internet for the recipe I thought sounded the best. (What did people do when they needed a recipe before the invention of the Internet??) The recipe I decided was the winner comes from Smitten Kitchen. My recipe below is slightly different.


  • 1 c. butter, softened
  • ⅓ c. brown sugar, packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • 3 c. rolled oats OR 3 ½ to 4 c. instant oats
  • 1 ½ c. golden raisins (regular will be fine if you must)
  • 1 c. walnuts, chopped (optional)


  1. Preheat oven to 350°F.
  2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Whisk in the flour, baking soda, cinnamon and salt. Stir in the oats, raisins and walnuts (if using).
  3. Chill the dough for a bit in the fridge or overnight. Place the cookies about two inches apart on a parchment-lined baking sheet. Bake them for 8 to 10 minutes taking them out when golden around the edges but still a little undercooked-looking on top.
  4. Let them cool completely on the baking sheet.

Here’s what I said about these cookies back in 2010:

Though I’m not especially a fan of oatmeal raisin cookies, I decided I should at least try one — BF always makes me try things just once. I have to say, this is a really excellent soft, chewy cookie. So good I almost didn’t notice the raisins!

When I first made these cookies in 2010 I doubled the recipe and used a combination of butter, margarine and shortening instead of all butter. All-butter cookies tend to spread when you bake them. In 2019, I used all butter. I also replaced regular raisins with golden raisins. If you do not like raisins, I suggest trying golden raisins instead. They taste different. Better. Also I didn’t have rolled oats so I used instant oats but upped the quantity. For the record, I would prefer rolled oats in almost any instance but was not disappointed with these cookies. In fact, I couldn’t stop eating them! After eating four, I packed them up in a box to give the remaining cookies away.

Recipe rating 

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