Soft and Chewy Oatmeal Raisin Cookies

Plates of oatmeal raisin cookies served with milk.

5 from 1 vote

Soft and Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are thick and chewy, flavoured with dark brown sugar, cinnamon, and ginger, and made with Sultana raisins and toasted walnuts.

Prep Time20

Cook Time13

Total Time33

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 180kcal

Author: Janice Lawandi

Equipment

Ingredients

115 grams walnuts chopped
125 grams bleached all-purpose flour
150 grams rolled oats (or large flake oats) also called old fashioned oats
5 mL Diamond Crystal fine kosher salt
5 mL ground cinnamon
2.5 mL ground ginger
2.5 mL baking soda
1.25 mL ground nutmeg
115 grams unsalted butter softened
150 grams dark brown sugar
50 grams granulated sugar
1 large egg(s)
10 mL pure vanilla extract
160 grams sultana raisins

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C) and line a couple of baking sheets with parchment.
Place the walnuts on a sheet pan and toast them until golden brown (about 10–15 minutes). Set aside to cool completely.
In a medium bowl, whisk together the flour, oats, salt, and spcies.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for about a minute or until properly blended and smooth, then add the egg and vanilla, scraping down the bowl as needed with a spatula.
Add the whisked dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins and toasted walnuts.
Portion out the cookie dough (roughly 40 grams per scoop) and place 8 per prepared baking sheet. Flatten the scoops down with your palm.
Bake the cookies until set, 10 to 12 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.
Let the cookies sit on the sheet pan for a minute to firm up before transferring the cookies to a wire rack to cool.

Notes

Store these cookies in an airtight container.
If the cookies dry out after a few days, you can soften them with a soaked terracotta brown sugar keeper. Blot it dry after soaking, and then place the brown sugar saver in the cookie container and close the lid. After a day, the cookies will have softened. They will remain pleasantly chewy but won't be as hard and brittle!
For a thinner, crispier oatmeal cookie, try increasing the baking soda (use ¾ or 1 teaspoon) and/or decreasing the flour and/or oats, or omitting the walnuts. Or better yet, follow this crispy oatmeal raisin cookie recipe.
If you don't love raisins (or walnuts), try dried cranberries or cherries, chopped chocolate, pecans or almonds. For a nut-free oatmeal cookie, use sunflower seeds or pumpkin seeds instead of nuts.
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature by 25 °F in order to prevent your baked goods from browning too quickly.

Nutrition