Bakery Style Chewy Oatmeal Raisin Cookies recipe

What a beautiful weekend it was! We had a little fog, but for the most part, it really did feel like springtime. I did some springtime crafting and I also made some delicious chewy oatmeal raisin cookies, so today I am sharing my best Bakery style oatmeal raisin cookie recipe.

Tthis bakery style chewy oatmeal raisin cookies recipe is an adaptation from a few recipes, but is made with simple ingredients. These cookies are soft, chewy and delicious.

These cookies are filled with oats and sweet raisins and they stay fresh for a while too! The are the best cookies with chewy centers and oatmeal raisin flavors.

This oatmeal raisin cookie recipe with quick oats can be put together easily and the cookies freeze well too after baking. It is one of my husband’s favorite cookie recipes.

Hi Friends! If you are a cookie fan like I am, you bake cookies year-round. These are one of my husband’s favorite cookies, so I make these several times of the year.

It has taken me several iterations to come up with the perfect oatmeal raisin cookie recipe with a soft, chewy texture. Try these amazing oatmeal raisin cookies next time you feel like having an old-fashioned homemade cookie.

Bakery Style Oatmeal Raisin Cookies Ingredients

• unsalted butter
• brown sugar
• granulated white sugar
• egg
• vanilla extract
• old-fashioned oats
• all purpose flour
• baking soda, powder and salt
• cinnamon
• raisins – use the most plump raisins you can find

For some fun oatmeal raisin cookie variations:

Oatmeal raisin bars – Press dough into ungreased 13″ x 9″ baking pan. Bake 25 – 30 minutes or until golden brown. Cool before cutting into squares.

Oatmeal raisin pecan cookies – add 1/2 cup chopped pecans to the batter before baking.

Full recipe in recipe card.

Don’t forget to pin this – you are going to want to make these!

Time Saving Tips to make the Best Bakery style Oatmeal Raisin Cookie Recipe

• For best results, use old-fashioned oats and not the instant oats kind. You can use either, but they will be chewier if you use the old fashioned oats.
• Use room temperature butter. This will allow it to cream properly with the sugars for the right texture.
• Double the recipe. Bake a larger batch and freeze half the dough for later.
• Slightly underbake the cookies. They will continue to cook on the hot cookie sheet after you take them out of the oven. The edges should be golden brown.
• Baking time may vary depending on the size of the cookie. Larger cookies may take an extra minute or two.
• Store leftover cookies in an airtight container.

More bakery-style cookies

• Gingerbread cookies – My favorite ginger cookie recipe.
• Soft Snickerdoodles – light cinnamon cookies that are like air and are always a hit at parties.
• Best Ever Chocolate Chip Cookie recipe – delicious and perfect from a friend who’s father worked in a bakery.
• Simple Lemon Cookies – light and just tart enough for a lovely lemon treat.
• Iced Oatmeal Cookies – Crumbl Copycat recipe

Best Oatmeal Raisin Cookie Recipe

I hope you love this easy oatmeal raisin cookies recipe. It is a great recipe for picnics and potlucks.

Best Oatmeal Raisin Cookie Recipe

Raquel Pineira

Best ever oatmeal raisin cookie recipe that makes a soft and chewy cookie that stays fresh and freezes well too. Great in lunch boxes too!

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Cookies, Soft and Chewy Oatmeal Cookies

Cuisine American

Servings 24

Calories 83 kcal

Equipment

• ▢
  large mixing bowl
• ▢
  Hand mixer
• ▢
  Cookie scoop optional

Ingredients

  

1x2x3x

• 1/2 cup butter
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup cooking oats the quick cooking kind
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2/3 cup raisins

Instructions

 

• In a large bowl, cream butter, sugars eggs, and vanilla with a mixer on medium speed until well blended.
• In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
• Slowly add dry ingredients to butter mixture.
• Fold in raisins and oats.
• Drop by rounded teaspoons about 2″ apart on a greased cookie sheet. Bake 12 – 13 minutes in 350 degree oven until light brown.
• Cool on wire rack.

Notes

• For best results, use old-fashioned oats and not the instant oats kind. You can use either, but they will be chewier if you use the old fashioned oats.
• Use room temperature butter. This will allow it to cream properly with the sugars for the right texture.
• Double the recipe. Bake a larger batch and freeze half the dough for later.
• Slightly underbake the cookies. They will continue to cook on the hot cookie sheet after you take them out of the oven. The edges should be golden brown.
• Store leftover cookies in an airtight container.

Nutrition

Serving: 1gCalories: 83kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 7mgSodium: 91mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 18IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Tried this recipe?Let us know how it was!

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