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.
Recipe by Bake 2 The Future at