Name: Best Ever Chewy Oatmeal Raisin Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 cups all purpose flour; 1 tsp baking soda; 1 1/4 tsp cinnamon; 1/4 tsp ground cloves; 1/4 tsp nutmeg; 1/4 tsp salt; 3 cups old-fashioned whole rolled oats; 1 cup salted butter; 1 cup brown sugar; 3 tbsp granulated sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1 1/2 tbsp molasses; 1 cup raisins

These are the best oatmeal raisin cookies you’ll ever make! Perfectly sweet, perfectly chewy and perfectly delicious!

This is a picture of a blue plate topped with a pile of oatmeal raisin cookies.

I’m certain there’s not a bake sale that‘s gone by that I don’t scour the table for oatmeal raisin cookies. There’s just something about that sweet raisin and oatmeal chewy crunch that is tough to resist. My mom, an incredible baker, taught me how to make these cookies. If you’re wondering what makes these “the best,” well let me tell ya! Everything!

These cookies have the perfect amount of spices. Unlike most oatmeal raisin cookie recipes, these have the addition of nutmeg and ground cloves. Along with the cinnamon, these give them that instant cozy, holiday cookie feel! They also have the perfect slightly crispy edge and chewy texture that cannot be beat. The addition of molasses also lends a richer sweetness and adds to the chewy texture.

There’s something magical about these cookies! They’re loaded with goodness and irresistible. They are sure to be a hit with your family and friends!

What You’ll Need

All Purpose Flour
Baking Soda
Cinnamon
Ground Cloves
Nutmeg
Salt
Whole Rolled Oats
Salted Butter
Brown Sugar
Granulated Sugar
Eggs
Vanilla Extract
Molasses
Raisins

Tools You’ll Need

Hand Mixer
Cookie Scoop
Sheet Pan

How to Make this Recipe

First, mix together the dry ingredients in a medium bowl until combined.

Using a stand mixer or hand mixer, beat the butter on medium-high speed with both the brown and granulated sugars until fluffy, about 1-2 minutes. Add the eggs, vanilla and molasses, and beat again until smooth.

Transfer the dry ingredients into the wet ingredients and mix just until the dry ingredients are moistened. Fold in the raisins (and any additions as noted in Tips and Substitutions).
Chill the dough 20 minutes before baking. This step is important for the perfect chewy texture and cookie spread.
Scoop out 3 tablespoon dough balls and place 2 inches apart on a parchment paper-lined cookie sheet.

Bake at 350°F for 13-15 minutes, until the cookies edges turn golden brown and the center is slightly soft. Cool completely on a wire rack.

Tips and Substitutions

If you’re not a fan of raisins, they can be substituted with dried cranberries, dried cherries, currants or golden raisins.
Adding extra goodies to this dough can take them to the next level! Some yummy options are:
- ½ cup sweetened coconut flakes
- ½ cup milk, white or semi-sweet chocolate chips
- ½ cup pecans or walnuts
Whole rolled oats contribute to the ideal chewy texture of these cookies, but you can substitute with quick oats if needed. Just use the same amount. They’ll be slightly less chewy but still super delicious!
Make sure to use fresh raisins. Old raisins can be hard and lump together in the cookie dough. If they’re not too dry, you might be able to plump the raisins. Soak them in hot water for 10 minutes, drain, then dry with a paper towel before adding to the dough.
You can adjust the size of the cookies and simply lower the bake time. For 2 tablespoon size cookies, bake 11-13 minutes. For 1 tablespoon size cookies, bake 8-10 minutes.

Storage

These cookies will stay fresh in an air-tight container at room temperature for up to 1 week. Baked cookies can be frozen and pulled from the freezer up to 3 months.
Unbaked cookie dough balls can be frozen up to 3 months. Either thaw the dough in the refrigerator and bake per recipe directions or bake frozen cookie dough balls for an extra 1-2 minutes.

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