Thin and Chewy Oatmeal Raisin Cookies
Thin and Chewy Raisin Oatmeal cookies with a caramelly taste and hint of cinnamon, nutmeg and allspice. This spice blend produces the very best and most addictive chewy oatmeal cookies! Crispy on the edges and soft and chewy in the center, these cookies bend, not snap.
So, around Christmas when I'm baking everyone's favorite cookies, I make sure to always have a batch of oatmeal raisin cookies prepared. These thin and chewy oatmeal raisin cookies are my dad's absolute favorite cookie! After baking this chewy, delicious oatmeal cookie recipe this year, I must admit they are the best ever oatmeal raisin cookies! Honestly, they completely ruined my diet. 🙄
Why you will lOVE Thin and chewy oatmeal raisin cookies!
- Slightly crisp on the edges, chewy in the center!
- Best spice blend of cinnamon, nutmeg and allspice.
- Can make these oatmeal cookies with or without raisins!
- No chilling required.
- Kind of healthy cookie, which can replace breakfast...
- Easy to double the recipe.
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✨When I bake Thin and Chewy Oatmeal Raisin Cookies, I usually double the batch. Then, I mix everything except the raisins and spices together. Next, I separate the batter into 2 bowls. In one of the bowls I add raisins and spice, and the other I add about 1/2 cup more flour. Aha, now I have 2 kinds of cookies to please both raisin lovers and non raisin lovers! The oatmeal cookies without the raisins and spice have a thin and chewy texture and taste totally caramelly!
What type of oats are best for raisin oatmeal cookies?
You can use either Old Fashioned rolled oats or quick cooking oats.
I prefer the old fashioned rolled oats for the moist, chewy texture they provide in this oatmeal cookie recipe. (but I have used quick cooking oats in a pinch)
The quick cooking oats absorb more moisture so will produce a thicker, drier oatmeal cookie....need I say more?
Make ahead and freezing instructions
Thin and chewy Oatmeal Raisin Cookies can be made ahead and frozen. I usually make a double batch, bake them, and freeze most of them for later. The oatmeal cookies thaw very quickly and stay fresh in the freezer for up to 4 months. Or, you can freeze the dough. Just place scoops of the batter on a parchment covered baking sheet and freeze. Then, once they are frozen, place the dough balls into a freezer bag or container. Bake as instructed from frozen, just adding on about 2 minutes.
If you don't like raisins...
- Make a plain Oatmeal cookie.
- Leave the raisins out.
- Replace the raisins with chocolate chips.
- Replace the raisins with other dry fruit.
History of oatmeal cookies with raisins.
A widespread speculation of where Oatmeal cookies originated, is that they came from Scottish or British oatcakes. Soldiers would carry these cakes with them in wartime for the quick and sustaining energy they provide. In the U.S. the first oat cookie recipe was invented by Fannie Merritt Farmer, who developed them in 1896. The recipe really took off, with raisins included, when Quaker Oats printed it on their box of oats in the early 1900s. The first Oatmeal cookies recipe was known as health food! Oatmeal raisin cookies are one of the most popular and well-loved cookies in North America!
how to store thin and chewy oatmeal raisin cookies
To store oatmeal raisin cookies, first let them completely cool on a wire cooling rack. Then, place the cookies into a sealed container or sealable plastic bags. You can then keep the oatmeal cookies on the counter for up to 5 days. To store longer, place in the deep freezer for up to 4 months.
Celebrate National Oatmeal Cookies Day on April 30th by baking or eating some thin and chewy Oatmeal Raisin Cookies!!
ingredients in thin and chewy oatmeal cookies
- Eggs
- Brown sugar, this creates the caramelly chewiness that makes the best raisin oatmeal cookies!
- Granulated sugar, not very much, just enough for the edges of the cookies to be crisp.
- Cooking oil, this is where this recipe differs from most of my other cookie recipes. I normally use butter in my cookies recipes, but for the chewy texture in this cookie recipe, oil actually works the best.
- Vanilla
- Baking soda and hot water, which you will mix together before adding.
- Rolled Oats, Old fashioned are best but quick cooking will work if that's all you have. Just be aware that quick cooking oats do absorb more moisture so the cookies may be drier.
- All purpose flour, which helps bind everything together.
- Salt
- Raisins, you don't have to soak them first. Actually, do not soak them first or the oatmeal cookies will be way too runny.
- Cinnamon, Nutmeg, and Allspice, the winning spice combination for the best ever oatmeal raisin cookies!!
How to make thin and chewy oatmeal raisin cookies
1.In a mixer or large bowl, beat the eggs until frothy.
2. Add both sugars and mix well.
3. Add the oil and vanilla and mix.
4. In a small bowl, combine the baking soda with the hot water and stir into the liquid ingredients.
5. Mix the oats, flour, and salt into the liquid ingredients.
6. Add the raisins, cinnamon, nutmeg, and allspice and stir to combine.
7. Drop by spoonfuls onto a parchment covered baking sheet. The batter is quite sticky and will spread when cooked.
8. Bake at 350°F for about 8 minutes. Let the cookies cool for a few minutes before removing to wire cooling racks.
Other tasty cookie recipes! 🤩
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Thin and Chewy Raisin Oatmeal cookies recipe, with a caramelly taste and hint of cinnamon, nutmeg and allspice. This spice blend produces the very best and most addictive chewy oatmeal cookies! Crispy on the edges and soft and chewy in the center, these cookies bend, not snap.
- 2 eggs
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup cooking oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 2 1/2 cups rolled oats
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 cup raisins
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
In a mixer or large bowl, beat the eggs until frothy.
Add both sugars and mix well.
Add the oil and vanilla and mix.
In a small bowl, combine the baking soda with the hot water and stir into the liquid ingredients.
Mix the oats, flour, and salt into the liquid ingredients.
Add the raisins, cinnamon, nutmeg, and allspice and stir to combine.
Drop by spoonfuls onto a parchment covered baking sheet. The batter is quite sticky and will spread when cooked.
Bake at 350°F for about 8 minutes. Let the cookies cool for a few minutes before removing to wire cooling racks.
Serving Size 1 cookie
Servings 48
- Amount Per Serving
- Calories 99kcal
- Calories from Fat 46kcal
- % Daily Value *
- Total Fat 5.25g9%
- Sodium 97mg5%
- Potassium 28mg1%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.59g3%
- Sugars 6.6g
- Protein 1g2%
- Vitamin E 7 IU
- Vitamin K 4 mcg
- Thiamin 4 mg
- Vitamin B12 4 mcg
- Selenium 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The batter will be quite sticky, and this is the way it should be.
- Let the cookies cool a bit before removing them to a wire cooling rack.
- Be sure not to overbake, the oatmeal raisin cookies will look very moist when they are first done, but will harden up more as they cool.
- Old fashioned rolled oats really do make the best oatmeal raisin cookies.
- If you want larger cookies, just bake them for a few extra minutes. Do a test run to see how long your oven needs.
