The BEST Thick, Soft and Chewy Oatmeal Raisin Cookies – so comforting, these big cookies are crispy on the outside while soft and chewy on the inside.
Even though Oatmeal Raisin Cookies are a classic, it is not always easy to make them exactly as you like them. I played it safe and used a tried and true recipe from The Cook’s Illustrated Cookbook.
The editors at America’s Test Kitchen came up with the perfect recipe in every sense. They increased the amount of sugar in cookies which improved texture and moistness and increased crispness. They used baking powder instead of baking soda which made the cookies less dense and a bit chewier. And they replaced cinnamon with nutmeg so that oats flavor is not overpowered.
I liked those cookies in every sense so I made only a few minor changes to the recipe. I added a teaspoon of vanilla extract to the dough and soaked raisins in mixture of 1/2 cup water and 1 tablespoon of rum.
I made a note to myself to put cookies in the fridge for at least 30 minutes before baking to prevent them from spreading too much. If you want to see the science that is behind making perfect cookies, click here:
I made a double batch of Thick, Soft and Chewy Oatmeal Raisin Cookies four days ago and put them in a box with paper towels in between layers. I’m keeping them in my (cold) pantry and they are still as good as when I took them out of the oven – crispy on the outside, soft and chewy on the inside.
- 8 Tbsp (113 g) butter
- 1/2 c granulated sugar
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 egg
- 1 t vanilla extract
- 3/4 cup flour
- 1/4 tsp baking powder
- 1 1/2 cup rolled oats
- 3/4 cup raisins
- 1 Tbsp rum (optional)
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In a small bowl, soak raisins in the mixture of 1/2 cup warm water and 1 tablespoon rum until raisins become soft (about 10 minutes). Drain.
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Place butter, granulated sugar, brown sugar, salt and nutmeg in a mixing bowl. Mix on low speed until light and fluffy, about 2-3 minutes.
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Add egg and vanilla extract and blend in.
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Add flour, baking powder and rolled oats. Mix until just combined (do not overmix, or gluten will develop).
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Blend drained raisins in last.
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Take 2 tablespoons of dough at a time, spoon on baking sheet lined with baking paper, or form into a ball. Place cookies 2" apart.
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OPTIONAL STEP: Place cookies in refrigerator for at least 30 minutes to prevent them from spreading too much.
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Bake in preheated 350 F (175 C) oven for 13-15 minutes or until the edges of cookies are brown and the top of cookies are light in color.
This recipe was first published on: December 5, 2015
What kept your cookies from becoming hard and dry after baking? Thank you!
I stored them in cold pantry, in a box with paper towels in between layers.
Love the cookie thick, soft oatmeal cookies is great recipe. My family love taste of the cookies. I go to keep this recipe to make in the future. From Puerto Rico.
Agnes, it is so nice to hear from you! Big HELLO to Puerto Rico!
There is so little flour in it that I am going to try it with gluten free flour, either Better Batter or Cup for Cup. I adore oatmeal cookies and I, regrettably, have to be gluten free. So it’s worth a try!
Give it a try and let me know how it turns out, Alene! 🙂