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Bakery-Style Chewy Oatmeal Raisin Cookies

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.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 45 mins
Course Cookies
Servings 14 cookies
Calories 295 kcal


  • ½ cup 113 g butter, room temperature
  • 1 ¼ cup 275 g brown sugar (light or dark)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tbsp 15 g milk
  • 1 ½ cup 187 g all-purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup 80 g quick-cooking oats
  • 1 cup 80 g old fashioned oats
  • ¾ 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.


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.


Serving: 1cookieCalories: 295kcalCarbohydrates: 55gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 128mgFiber: 3gSugar: 32g
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