Chewiest Oatmeal Raisin Cookies

These soft and chewy oatmeal raisin cookies are definitely a keeper recipe! Crisp on the outsides and perfectly soft and chewy inside with lots of tender raisins and oats.

4.17 from 6 votes

These soft and chewy oatmeal raisin cookies are definitely a keeper recipe! Crisp on the outsides and perfectly soft and chewy inside with lots of tender raisins and oats.

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 188kcal

Ingredients

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 tablespoon maple syrup
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups old-fashioned rolled oats
1-1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup raisins

Instructions

Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
Place butter and brown sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add maple syrup, egg, and vanilla to bowl and mix until smooth.
Combine oats, flour, baking soda, cinnamon, nutmeg, and salt in a separate medium bowl. Add to butter mixture and mix until a soft dough forms. Fold in raisins.
Use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 1-2 inches apart on prepared baking sheets and gently flatten balls slightly.
Bake cookies at 350F 10-12 minutes until cookies are a light golden brown. Remove from oven and allow cookies to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition