The BEST Bakery-Style Oatmeal Raisin Cookie recipe – crispy edges with soft and chewy centers, these easy oatmeal cookies made with simple ingredients are thick, loaded with oats and raisins, with a hint of cinnamon.
If you’re searching for the best oatmeal raisin cookie recipe ever, you’ve come to the right place! These bakery-style oatmeal raisin cookies are made with simple pantry staples like brown sugar, oats, and raisins. They are thick, crunchy around the edges, chewy in the middle, with a hint of cinnamon. I even tested out different amounts of raisins and oats until I found the perfect oats to raisin ratio!
These chewy oatmeal raisin cookies are the ultimate comfort cookies. They are cozy and out-of-this-world delicious! Plus, they are so easy to make! The cookie dough comes together in just a few minutes and requires NO chilling. Add some chopped chocolate or chocolate chips for a special twist!
Bakery-Style Chewy Oatmeal Raisin Cookie Ingredients
Let’s go over the ingredients used in this homemade oatmeal raisin cookie recipe. Using high-quality ingredients is key to producing the best tasting cookies!
- Butter. I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. These oatmeal cookies can be made with salted or unsalted butter. If you are using unsalted butter, increase the salt by ½ teaspoon.
- Brown sugar: I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Eggs: Make sure that your eggs are room temperature for the best results.
- Vanilla extract. Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- Milk: I use whole fat milk for this recipe, but any type of milk works here!
- All-Purpose Flour. I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Cinnamon: Make sure that your cinnamon is fresh for the optimal flavor
- Rolled oats: I like to use a mixture of quick-cooking and old fashioned oats in this cookie recipe. Using a combination of both types of oats gives the cookies the perfect chewy texture. You can use all quick cooking oats in this recipe, but just be aware that the texture will not be as chewy.
- Raisins: Use any brand of raisins that you like. I like using these organic raisins.
This bakery-style oatmeal raisin cookie recipe is easy to make and requires only a few steps! Let’s go through the steps to make sure you end up with the perfectly chewy cookies.
- TOAST THE OATS: This step is totally optional but adds a delicious nutty flavor to the oats. To toast the oats, simply spread them out on a baking sheet and place them in the oven for 10 minutes at 350 degrees F. Set them aside while you prepare the cookie dough.
- CREAM BUTTER AND BROWN SUGAR: Place the room temperature butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 3-4 minutes). You can also use a large mixing bowl and a hand mixer.
- ADD EGGS AND VANILLA EXTRACT: Next, add the egg and vanilla extract and beat on medium speed until mixture is fluffy. This should take about 3 minutes.
- ADD DRY INGREDIENTS AND MILK TO BUTTER MIXTURE: Add the flour, baking powder, baking soda, salt, cinnamon, and milk to the butter mixture. Mix on low speed until a dough forms.
- ADD THE OATS: Add the oats to the cookie dough mixture and mix until evenly combined.
- ADD RAISINS: Finally, add the raisins to the mixing bowl and mix on low speed until evenly distributed.
- SCOOP OUT DOUGH: Use a medium cookie scoop to form 2 oz portions of the dough. Place cookie dough balls on a parchment lined cookie sheet. Press the cookies with your fingers to flatten the top slightly.
- BAKE: Bake the cookies for 10-12 minutes, or until the edges are golden brown. Slightly under baking your cookies is OK because the cookies will continue to cook once they are out of the oven.
Bakery Style Oatmeal Raisin Cookie Recipe FAQs
WHAT MAKES AN OATMEAL RAISIN COOKIE CHEWY?
Many factors affect the chewiness of a cookie, but moisture is necessary.
- Brown sugar: using brown sugar increases the moisture of a cookie dough because brown sugar has a higher water content than granulated sugar.
- More liquids: In this recipe, milk increases the moisture in the cookie dough, resulting in chewier cookies.
WHAT’S THE DIFFERENCE BETWEEN QUICK OATS AND OLD FASHIONED?
The difference between rolled oats (old fashioned) and quick cooking oats is how much they have been processed. All oats start off as oat groats, which are hulled, lightly steamed, and then pressed through a roller mill. Rolled oats are kept whole, while quick oats are cut into smaller pieces so they can cook faster.
CAN YOU USE QUICK OATS IN OATMEAL RAISIN COOKIES?
You can use only quick oats instead of rolled oats in oatmeal cookies, but the cookies will have a different texture and will not be as chewy.
HOW SHOULD I STORE OATMEAL RAISIN COOKIES?
Store your oatmeal cookies covered in an airtight container at room temperature for up to 1 week.
DO OATMEAL RAISIN COOKIES FREEZE WELL?
Yes! You can freeze baked cookies or unbaked cookie dough balls for up to two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.
More Cookie Recipes You’ll Love!
- White Chocolate Cranberry Oatmeal Cookies
- Healthy Chewy Oatmeal Raisin Cookies (gluten free)
- Fudgy Chocolate Hazelnut Brownie Cookies
- Brown Butter Banana White Chocolate Cookies
- Tahini Chocolate Chip Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Bakery-Style Chewy Oatmeal Raisin Cookies
- 1/2 cup 113 g butter, room temperature
- 1 1/4 cup 275 g brown sugar (light or dark)
- 1 egg
- 1 teaspoon vanilla extract
- 1 tbsp 15 g milk
- 1 1/2 cup 187 g all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup 80 g quick-cooking oats
- 1 cup 80 g old fashioned oats
- 3/4 cup 120 g raisins
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Optional: Spread oats on a baking sheet and toast for 10 minutes. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add egg and vanilla extract and beat until fluffy, about 3 minutes.
- Add flour, baking powder, baking soda, salt, cinnamon, and milk to butter mixture. Mix on medium/low speed until a dough forms.
- Add oats to mixture and mix on low speed until evenly incorporated. Add raisins to the cookie dough and mix until combined.
- Use a cookie scoop to drop dough (about 2 ounces) onto prepared baking sheets. Make sure to leave enough space between cookies. You should have about 6 cookies per cookie sheet. Use your fingers to lightly press flatten the tops.
- Bake cookies for 10-12 minutes, or until edges are golden brown and center looks a little bit undercooked.
- Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely.