Amazing 180 Calorie Oatmeal Raisin Cookies

Oh, friends, if there is one cookie that instantly spells comfort, it’s the Oatmeal Raisin Cookie. But let’s be honest—too often we end up with something dry and crumbly, right? That just won’t do! I’m Carla, and after years of testing recipes for my own busy family, I am so excited to share what I genuinely believe is the ultimate soft and chewy oatmeal raisin cookie recipe. This isn’t some fussy hotel recipe; this came from my grandmother’s kitchen, adapted countless times here at Carla’s Cooking until it guarantees that perfect, thick, bakery-style texture every single time. For a deep dive into this classic, check out my main oatmeal raisin cookies recipe page. Forget dry edges; we are aiming for pure, spiced, oatmeal bliss!

Why This is Your New Favorite Oatmeal Raisin Cookie Recipe (The Soft & Chewy Secret)

If you’ve ever gotten a batch of oatmeal raisin cookies that looked great but tasted like cardboard, I totally get it. That’s why this recipe focuses heavily on two things: keeping them incredibly soft and making them wonderfully thick, just like you find at a high-end bakery. We’re talking Chewy Oatmeal Raisin Cookies that stay soft for days!

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The secret to achieving those great Thick Oatmeal Cookies is how we handle the sugars. Using more dark brown sugar than white sugar pulls moisture into the dough and holds it there during baking. Plus, we use old-fashioned rolled oats—never the instant kind—because they give you that sturdy, satisfying chew without dissolving completely.

I remember one crazy afternoon when my car broke down right before I had to bring dessert to a neighborhood potluck. I was frantic! I whipped up this dough in under 15 minutes, threw them in the oven, and they were perfect. They were warm, spiced, and everyone asked for the recipe. These cookies are my certified emergency bake, and they never fail to deliver comfort. You can see exactly how I keep them soft in my one-bowl version, too!

Key Ingredients for Perfect Oatmeal Raisin Texture

It all comes down to the oats and the molasses! We need the body of the old-fashioned oats for chew, and the brown sugar brings that deep, caramel moisture. These two elements work together to fight the dryness that plagues lesser raisin cookies. Check out this great guide on mastering chewy recipes for more inspiration!

Gathering What You Need for Oatmeal Raisin Cookies

Okay, time to raid the pantry! Since these are oatmeal raisin cookies, the texture relies on having the ingredients ready to go, especially that butter needing to be perfectly softened—not melted, mind you, just soft enough to mash sadly under your thumb. You’ll need two full cups of flour, which we’ll mix with our rising agents and a generous amount of cinnamon because we want that warm spice everywhere.

Next up are the stars: the oats. Make sure you grab the large, hearty old-fashioned rolled oats; skip the instant ones or they’ll disappear! Then we mix in the plump raisins—I’m using 1 1/2 cups, but you can use a little more if you’re feeling bold. Remember, we rely on that cup of packed light brown sugar, which is crucial for keeping these soft, along with 2 large eggs and a good splash of that trusty vanilla extract to tie everything together.

Step-by-Step Guide to Making Chewy Oatmeal Raisin Cookies

Alright, let’s get baking! Getting these oatmeal raisin cookies perfect step-by-step is easier than you think, but timing is everything. First, get your oven set to 350°F (175°C) and line up those baking sheets with parchment paper; trust me, it saves scrubbing later! Preheating while we mix means we can get these into the warmth fast.

If your kitchen is warm or you just want the thickest cookies possible, this is where you pull an advanced move: chill the dough! Pop that entire bowl into the fridge for at least 30 minutes before scooping. This stops them from spreading into little flat discs and keeps them thick. You can always check out my oatmeal muffins recipe for another quick bake while you wait!

Mixing Wet and Dry Components for the Oatmeal Raisin Dough

We start by creaming the butter and both sugars together until they look genuinely fluffy and light, not just mixed—it takes a good three minutes with the electric mixer. Then we add the eggs one at a time. Once that’s creamy, we bring in the flour, cinnamon, baking soda, and salt. Here’s the most important part: mix the dry stuff in on low speed until it *just* disappears. Don’t overdo it! Overmixing the flour activates the gluten and kills our soft texture before we even start. After that, gently fold in those lovely oats and those plump raisins by hand. Easy peasy!

Baking the Thick Oatmeal Cookies Perfectly

Now for the oven stage! Scoop rounded tablespoons onto your prepared sheets, making sure to space them out well, because even chilled dough spreads a bit. We’re baking them until those edges just start to turn a light golden brown—maybe 10 to 12 minutes. The trick here is pulling them out when the centers look slightly underdone. They are still cooking on that hot pan! If you like soft & chewy cookies, you must let them sit on the hot baking sheet for a full five minutes before you dare move them to the cooling rack. That sets their final chewy texture!

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Tips for the Best Homemade Oatmeal Cookies

You’ve got the recipe down, but getting these best homemade oatmeal cookies truly legendary requires just a few little tricks I’ve picked up over the years. First, let’s talk raisins. If your raisins are hard rocks, they’ll suck the moisture right out of your beautiful dough! I always let them soak in hot water—sometimes I sneak in a splash of vanilla extract just for fun—for about ten minutes, then I make sure to drain and pat them completely dry before folding them in. This plumping step is non-negotiable for me.

Also, about those oats: you absolutely must use old-fashioned rolled oats. Instant oats dissolve way too fast and give you a cakey texture, which defeats the whole purpose of our chewy mission! You can find amazing tips on achieving bakery results at this site.

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My personal secret weapon for extra warmth is using Saigon cinnamon instead of standard ground cinnamon. It has a slightly bolder, spicier kick that pairs so perfectly with the oats. If you love that warm spice, you need to try my cinnamon swirl bread recipe next!

Transforming Your Oatmeal Raisin Recipe: Variations and Spice

While this recipe for oatmeal raisin cookies is already perfect, sometimes you just need to mix things up a little, right? These cookies are so wonderfully adaptable! If you’re all out of raisins—or just craving a little brightness—try swapping them out for dried cranberries. They give you a delightful tart kick!

For those who love a really substantial cookie, tossing in about a cup of chopped walnuts or pecans is fantastic. They give you that great crunch against the chewiness of the oats. When we start adding different dried fruits or nuts, we need to amp up the flavor profile a little to keep up, moving into the realm of truly Cinnamon Spice Cookies.

That warming flavor you love? Boost it! I always add just a tiny pinch of ground cloves to my regular cinnamon measurement. It makes them taste like the coziest, Warm Spiced Cookies imaginable without seeming like a totally different recipe. Try it next time you want an upgrade!

If you enjoy that warm spice flavor lingering, you should definitely check out my recipe for moist cinnamon swirl apple bread; it hits the same comfort notes!

Storing Your Soft Baked Oatmeal Cookies

Okay, now that you have these perfect, bakery-style oatmeal raisin beauties, we need to make sure the softness lasts! My rule for keeping these Soft Baked Oatmeal Cookies fresh is simple: air is the enemy. Once they are completely cool—and I mean completely cool, or condensation happens—put them in an airtight container at room temperature. They stay incredibly soft for about three days, sometimes four!

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If you are like me and bake a huge batch because one is never enough, you definitely want to try freezing the dough. You can use my favorite trick for make-ahead cookie dough right here on the blog. Just roll the dough balls, freeze them in a single layer, and then store them in a freezer bag. You can bake them straight from frozen—just add about two extra minutes to the baking time!

Serving Suggestions for Your Oatmeal Raisin Comfort Food Cookies

These Oatmeal Raisin cookies are the definition of easy Comfort Food Cookies, so you want the perfect pairing, right? Honestly, nothing beats dunking one of these warm, chewy, cinnamon-laced cookies into a tall glass of cold milk. It’s classic for a reason! If you need something to warm you up on a chilly evening, they are absolutely heavenly alongside a hot cup of coffee or, even better, my recipe for rich, creamy hot cocoa.

They are also fantastic served alongside an apple. Yes, an apple! The slight tartness of a crisp apple is just the counterpoint you need to the sweet raisins. Either way you decide to enjoy them, embrace that cozy feeling!

Frequently Asked Questions About Oatmeal Raisin Cookies

When I test recipes, I always get the same questions popping up, so I figured I’d drop the answers right here based on my own kitchen trials! People always worry about texture, which I totally get.

Why did my oatmeal raisin cookies spread too much?

This is almost always caused by two things: your butter was too warm, or the dough wasn’t chilled. If you skip chilling the dough for at least 30 minutes first, the cookies melt too fast when they hit the oven, spreading into thin little discs. Remember what I said earlier? Real butter is great, but it softens fast, so keep an eye on that!

Can I use quick oats instead of old-fashioned oats?

Oh, honey, no! If you want those Chewy Oatmeal Cookies and that genuine texture, you need the structure that old-fashioned rolled oats provide. Quick oats, because they are flatter and smaller, absorb fat too quickly and turn into mush. You’ll end up with a cakey, soft cookie, not the satisfying bite we are looking for in these Old Fashioned Oatmeal Cookies.

How do I make sure I get those extra thick cookies?

If you want that amazing, dome-shaped, Bakery Style Oatmeal Cookies look, there are two tricks we use. First, chill the dough—I can’t stress that enough! Second, when you scoop the dough balls onto the sheet, use an ice cream scoop for uniform size, and then gently press down on top just a little bit with your palm or the bottom of a glass. They won’t spread much, and you get that gorgeous thickness!

My raisins always taste dry, what’s the fix?

I used to have this problem too until I learned the trick! Always plump those raisins first. Soaking them in hot water for ten minutes softens them right up and makes them burst with moisture when baked. Just be sure to pat them completely dry afterward so they don’t introduce extra water into your perfect dough mix. You can read more about getting the best texture here: Soft Oatmeal Raisin Cookies Recipe.

If you are looking for the absolute rock-solid base recipe, you can revisit my main oatmeal raisin cookie recipe any time!

Nutritional Snapshot of These Oatmeal Raisin Treats

Now, I want to be super clear here: these Oatmeal Raisin cookies are made with love, brown sugar, and butter, so they are definitely a treat, not a health food! But I always believe in being transparent with you all about what’s in the food we love to make in our own home kitchens. These numbers are just an estimate, based on the ingredients listed in the recipe, and they can change slightly depending on what brand of oats or raisins you use.

When I look at the panel, I focus on the good stuff—fiber from the oats—and try not to stare too long at the sugar, haha! Here is the breakdown per one cookie, assuming you get about 24 perfect, thick cookies from the batch. It lets you know exactly what you’re enjoying when you grab one of these Simple Oatmeal Desserts!

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 14g
• Fat: 8g

We also have about 2 grams of fiber and 3 grams of protein in each bite. Honestly, for a homemade cookie this soft and chewy, I think those numbers are fantastic! Knowing what’s in your food helps you feel good about serving these wonderful Cookies with Oats and Raisins to your family.

The Ultimate Soft and Chewy Bakery-Style Oatmeal Raisin Cookies

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Welcome to My Kitchen! I am sharing my favorite, no-fail recipe for thick, bakery-style oatmeal raisin cookies. These cookies stay soft and chewy for days and are packed with warm cinnamon spice.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Stir in the rolled oats and raisins by hand until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly press the dough balls down.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• For the chewiest results, use old-fashioned rolled oats, not instant oats.
• Chill the dough for at least 30 minutes before baking if your kitchen is warm; this helps prevent spreading and keeps the cookies thick.
• To plump the raisins, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 14g
• Sodium: 110mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg