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2 oatmeal raisin chocolate chip cookies on a small plate with a glass of milk nearby.
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4.98 from 35 votes

Chewy Oatmeal Raisin Cookies

Chewy oatmeal raisin cookies are a favorite cookie recipe for so many - these are the perfect ratio of sweetness and chewiness - made with everyday pantry items!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 16 cookies
Calories 191kcal
Author Yumna Jawad



  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
  • Combine flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted butter, sugar, whole egg, egg yolk, and vanilla, until well combined.
  • Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and chocolate chips, folding into a tight batter. Set the dough aside for 20 minutes to allow them to set.
  • Use a spring-loaded cookie scoop to scoop into 16 balls about 2 tablespoons each, and roll lightly in barely damp hands to make them round. Spread out on the prepared baking sheets and bake until puffed and golden, 10 to 11 minutes (they will continue to bake on the pans as they cool). Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.


Recipe: Oatmeal Raisin Cookies Reprinted from Everyday is Saturday | Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland with permission from Chronicle Books, 2019
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge or on the countertop.
Freezing Instructions: To freeze the cookies, shape them into balls and place them on a baking sheet in the freezer until very cold and solid, about 20 minutes. Then transfer to a freezer-safe plastic bag. Freeze for up to 1 month for best taste. You can freeze longer and the dough won't spoil, but the flavor will lose its freshness.
Make Ahead Tips: You can make the dough ahead of time and shape the cookie dough. Then place in the fridge for 7-10 days until ready to bake.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • To make them gluten-free, use 1 1/4 cup gluten-free flour mix like Bob's Red Mill. However I have not tested them with just almond flour or just coconut flour.
  • To make them vegan, replace the butter with melted coconut oil, and the egg with a vegan egg replacer.
  • If you prefer to skip the chocolate chips, you can use pecans or walnuts instead, or just add more raisins.
  • Instead of dark brown sugar, you can use coconut sugar.


Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 169mg | Potassium: 122mg | Fiber: 2g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg