Thick and Chewy Oatmeal Cookies

When we do “classic” recipes, we tend to give them a slight twist. So, when we decided to pursue the iconic oatmeal raisin cookie, we searched, adjusted, and tweaked until we ended up with a truly exceptional classic! 

These Oatmeal Raisin cookies are thick and chewy, and with a crunchy sugar coating, they equal absolute deliciousness. We dare you to try and not eat ALL of these within a day of baking them (with help from others, of course… however, we don’t judge.) Which reminds us, this recipe halves beautifully, just in case you want to minimize the damage to your waistline.

Thick and Chewy Cookies

With almost all cookie recipes, if you want them to be thick, you need to chill the dough. The colder the cookies are going into the oven the less likely they spread once they are baking. If you are baking one sheet at a time, try sliding the tray that’s waiting to bake in the fridge. This will help you avoid the cookie dough from warming up too much while waiting for a free oven.

We often use turbinado sugar to finish our baked goods. With these, we roll the tops of the cookie dough into the sugar to give a little extra sugary crunch. Turbinado sugar is partially refined light brown cane sugar, similar to demerara but with larger crystals, so any raw cane sugar will do. You can also substitute granulated or brown sugar, but it will lack some of the crunch and won’t be as visible after baking. If you prefer to skip rolling these lusciously chewy oatmeal cookies in sugar, you may want to increase the brown sugar in the recipe by about 1/4 cup, unless you like a “little-less-sweet” of an oatmeal raisin cookie. We personally can’t tell the difference!

Thick and Chewy Oatmeal Cookies  Thick and Chewy Oatmeal Cookies  Thick and Chewy Oatmeal Cookies

Feel free to make these your own by adding nuts, chocolate, or dried fruit like cherries or apricots… and of course, let us know what you come up with!

Thick and Chewy Oatmeal Raisin Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 3-4 doz
Deliciously thick and chewy with a crunchy sugar top!
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon table salt
  • 3 cups old-fashioned rolled oats
  • 1½ cups raisins (approximately a 9 oz package)
  • ¼ cup turbinado sugar (optional)
  1. Cream together butter and brown sugar until fluffy.
  2. Add eggs and vanilla, beating until combined.
  3. In separate bowl whisk together flour, baking soda, cinnamon, and salt.
  4. Add flour mixture to butter mixture, mix until combined.
  5. Mix in oats and raisins until evenly distributed throughout dough.
  6. Chill for at least one hour or overnight.
  7. Preheat oven to 350°F and roll out dough in 1" balls. Roll the tops in turbinado sugar, then place on baking sheet 2 inches apart. You can flattening them slightly with your fingers to keep them from rolling.
  8. Bake at 350°F for 10-12 minutes, until edges are golden, but center is still a little underdone.
  9. Allow to sit on hot pan for 5 minutes before moving to cooling rack.
Rolling the cookie dough in turbinado sugar is optional, however it makes a great crunchy addition to these classic cookies. Refrigerating the dough may be skipped, however they will not be as thick and chewy as a result. When you chill the dough before baking, it ensures that they don't spread too much leaving you with a thick and chewy cookie.