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Chewy Oatmeal Cookie Recipe Video

by on December 2, 2012 · 22 comments


This oatmeal cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. The cookies are very easy to make and you don’t need any fancy equipment – only a hand mixer.

We love easy cookie recipes like this one. Plus, it’s easy to adapt — we like using regular and golden raisins, but you could add dried cranberries, dried cherries, nuts or even chocolate chips.

Soft and Chewy Oatmeal Raisin Cookie Recipe

How to Make Our Chewy Oatmeal Cookie Recipe

This really is an easy cookie recipe. It all starts with beating butter and brown sugar together until creamy. Then, in another bowl, we mix together flour, spices and the oats. The two mixtures are combined and then we stir in our raisins.

For the raisins, we add an extra step. We cover them with hot water and let them sit for 10 minutes or so to plump up. That way when they bake inside the cookies, they stay plump and juicy. So good!

Support for Cookies for Kids’ Cancer

We have partnered with OXO to help raise awareness about a wonderful charity dedicated to fighting pediatric cancer. We were not paid for this recipe or post, however, OXO products have been provided for use in the making of our recipe and video. We’re honored to be a part of this opportunity.

A little about Cookies for Kids’ Cancer

Cookies for Kids’ Cancer is committed to raising funds to support research for new and improved therapies for pediatric cancer, the leading cause of death by disease for children under the age of 18. Through the concept of local bake sales, Cookies for Kids’ Cancer provides the inspiration and support for individuals, communities, and businesses to help fight pediatric cancer.

To learn more, please visit Cookies For Kids’ Cancer. You can also learn more about OXO’s involvement (two of their employees started it) as well as ways you can help.

Soft and Chewy Oatmeal Raisin Cookie RecipeDid you like our Soft and Chewy Oatmeal Cookie Recipe? If so, we you’ll love these:

Chewy Oatmeal Cookie Recipe with Raisins
 
Prep time
Cook time
Total time
 
This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind and they will still be fantastic.
Created By:
Yield: 16
You Will Need
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1 cup hot water
  • 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
  • 1 cup (210 grams) packed light brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup (110 grams) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 cups (270 grams) old-fashioned rolled oats
Directions
  1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
  2. Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
  3. In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment).
  4. Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute. Oatmeal Raisin Cookie Recipe Step 1
  5. In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined.
  6. Now, add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated. Oatmeal Raisin Cookie Recipe Step 2
  7. Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
  8. Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way). Oatmeal Raisin Cookie Recipe Step 3
  9. Bake cookies 10 to 14 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.
Notes and Tips
Recipe adapted from Joy of Baking’s Oatmeal Cookies.

Don’t forget to watch our Chewy Oatmeal Cookie Recipe Video on our YouTube page.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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22 Comments

1 Averie @ Averie Cooks December 3, 2012 at 3:10 am

I love using golden raisins (and the TJ’s medley blend is my fave!) love your cookies!

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2 Judith December 12, 2012 at 2:11 pm

Thank you for this recipe. I am going to add them to a post which links back to your site. Thanks!!

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3 Jill Huber December 23, 2012 at 4:30 pm

these are amazing cookies…so glad I found them on Pinterest. :)

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4 RaShod January 11, 2013 at 2:21 pm

How would I do this recipe if I used cranberries instead of raisins?

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5 Joanne January 12, 2013 at 4:32 pm

Just replace the same amount of dried cranberries for the raisins – it should be delish!

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6 jo February 16, 2013 at 10:42 am

this look really yummy!
Why do you press the cookies down before you bake them?
Thanks

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7 Joanne February 16, 2013 at 3:27 pm

Hi Jo, The cookies should spread by themselves, but to help them out a little, we push them down. We’ve found they take a nicer shape this way and cook a little more evenly.

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8 Paula Slater March 5, 2013 at 7:40 am

Hope you don’t mind me sharing a much much healthier and completely guilt free version of this cookie which uses 2 ripe bananas and unsweetened applesauce instead of butter and brown sugar.

1-1/2 cup of oats
1 tablespoon of cinnamon
2 ripe bananas
1/2 cup unsweetened applesauce
1/2 cup raisins or dried cranberries (we like it best with dried cranberries)
1/2 cup chopped walnuts

Bake on cookie sheet in oven at 350 degrees 15 minutes, turn them over and cook another 10 minutes.

You can eat to your hearts content with out gaining a pound: oats are super heart healthy and reduce cholesterol, walnuts have omega 3′s, bananas and applesauce are good-for- you fruits and cinnamon is good for keeping blood sugar regulated and has also been shown to reduce LDL cholesterol.

My husband and I became Vegans two years ago to reverse heart disease and wanted a cookie recipe that did not have butter or dairy or oil, but tasted just as good. We love these heart healthy cookies and hope you will give them a try. Just put the oat in a bowl and then mash in the bananas really good with a fork, then add the applesauce and mix some more and then add in the cinnamon, walnuts and cranberries, flatten into cookies with your hands and bake. Really Yummy!!!

We’ve cleaned out our arteries and made ourselves “heartattack proof” by eating vegan and I lost 20 pounds and my husband lost 40 pounds in the process. The weight just came off and we eat ALL the time with no more dieting! We just veganize all our favorite foods. I sure wish I would have discovered this way of eating at a much younger age!

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9 carmen March 5, 2013 at 10:47 am

i love them nice

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10 Misha March 7, 2013 at 2:17 pm

One of my favorite cookies! I am a big fan of cherries so I use dried tart cherries in my cookies (and I soak them in warmed orange juice!). I will have to compare your recipe to mine as they look very close. :-)

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11 Jennie Staub March 16, 2013 at 1:13 pm

I just made these as a treat for my husband. He prefers some cookie with his raisins so I added a 1/2 cup more raisins than the recipe calls for plus I added in a 1/2 cup craisins too. They were a big hit. He LOVES them! Half of the batch is already gone and it’s just been one day. Moist, chewy and oh so good. I won’t be able to make these too often – they are dangerous! :-)

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12 Joanne May 14, 2013 at 11:30 am

Haha — dangerous cookies! So glad you liked them :)

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13 melissa April 29, 2013 at 10:34 pm

I was reading Jenni’s post about them being chewy and moist and wondered why mine didnt turn out like that. The cookie tasted good just not chewy. It was more like a oatmeal cookie cake… my husband loved them, I also doubled the raisins. The flavor profile was good but I was just looking for more of a almost stick to your teeth super chewy oatmeal cookie.I followed the recipe, so I thought… I didnt use rolled oats, I used quick oats and my husband just pointed out that I used baking powder not baking soda…. Could that be the problem, because mine turned out REALLY cakey, I think I am going to try to do it “right” tomorrow ( I only baked 8 cookies and froze the rest)

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14 Joanne May 14, 2013 at 11:29 am

Hi Melissa — Yes, the baking soda will puff the cookies up then as they cool it sinks back onto itself (making them a little chewy). Hope things work out for you next time :)

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15 Marilyn May 26, 2013 at 11:01 pm

I used 3/4 cup King Arthur Unbleached White Whole Wheat Flour (since I didn’t have any all purpose flour). The White Whole Wheat is lighter than regular whole Wheat. The cookies tasted fantastic. Even my husband deemed them EXCELLENT..and he usually just says something tastes good. Thanks for the tip about soaking the raisins! Always appreciate learning something new. I have a long list of your recipes I want to try! Glad I found you via foodgawker.com. Also want to try a savory version of this cookie using eight ounces of finely chopped crispy bacon!

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16 Sondra September 25, 2013 at 6:02 pm

This is a fantastic recipe! I’m going to make some tonight, but I will be using cranberries, and maybe some chocolate chips. I’ve been making your chewy granola bars lately, and I’ve found that I love chocolate chips and cranberries together.

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17 Darcy January 5, 2014 at 2:40 pm

I am confused about the butter. It says 3/4 cup, which is 3/4 of a stick, but then it says 1 1/2 sticks. So I hope these turn out okay. I did the 1 1/2 sticks because it was so dry. Haven’t tried them yet so I’ll rate them later.

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18 Joanne January 7, 2014 at 11:09 am

Hi there — Maybe we have different “sticks.” Here, 1 stick of butter is equal to 1/2 a cup of butter. As long as you stick to 3/4 cup, you will be fine.

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19 John Barnier January 19, 2014 at 10:43 am

Hi Adam
I love your web site — and kitchen! It’s hard to believe you can put two people into such a small space plus camera equipment and lights and get such professional results. I am a commercial photographer and I’m impressed. Great video editing, too. Are you sure you don’t have a producer?? As I said, I’m impressed! Keep up the good work. I’m heading to the kitchen right now to make that chocolate Guinness cake.

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20 Joanne January 21, 2014 at 9:24 pm

Hi John, Thanks so much! We don’t believe it all fits either :) I guess we’re just used to no space!

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21 Esther March 27, 2014 at 11:22 pm

Hi Joanne, what is the difference between this recipe and the cranberry whites chocolate oatmeal cookie? I tried the other one (with regular chocolate chips though) and they are very good. Wondering if I should also try this one, cannot tell what will be the difference

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22 Joanne April 3, 2014 at 11:02 am

Amounts of ingredients are tweaked a little. Personally, I prefer this recipe — the cookies are really quite delicious.

Reply

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