Bakery-Style Chewy Oatmeal Raisin Cookies

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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.




  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Optional: Spread oats on a baking sheet and toast for 10 minutes. Set aside.
  3. 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.
  4. Add egg and vanilla extract and beat until fluffy, about 3 minutes.
  5. Add flour, baking powder, baking soda, salt, cinnamon, and milk to butter mixture. Mix on medium/low speed until a dough forms.
  6. Add oats to mixture and mix on low speed until evenly incorporated. Add raisins to the cookie dough and mix until combined.
  7. 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.
  8. Bake cookies for 10-12 minutes, or until edges are golden brown and center looks a little bit undercooked.
  9. Remove from oven and let cool 10 minutes on cookie sheet before transferring to a cooling rack to cool completely.


How to store oatmeal cookies: Store your oatmeal cookies covered in an airtight container at room temperature for up to 1 week.

How to freeze oatmeal cookies: You can freeze baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.


Keywords: oatmeal raisin cookies, cookies, dessert, bakery style, chewy

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