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These are Bakery Style Oatmeal Raisin Cookies are tasty and chewy. They look, act and taste like they were made in a gourmet bakery. This dough is so simple to make and only takes about 10 minutes.
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This oatmeal raisin cookie recipe was inspired by these amazing Oatmeal Raisin Cookies I got at the Vintage Market in Dayton. They were from a produce vendor in Tennessee that travels around and sells cookies and pimento cheese – and both were tasty!
Ingredients for Chewy Oatmeal Raisin Cookies
I got home and immediately wanted more of these cookies – so I started experimenting! Here’s what you need to make these giant, crispy on the edges, chewy in the middle, amazing oatmeal raisin cookies:
- softened salted butter – leave your butter out for about an hour to come to room temperature. I like the extra salt but you can also use unsalted butter.
- light brown sugar – you can also use dark brown for a richer flavor
- granulated sugar – if you want thicker cookies – use all brown sugar
- all-purpose flour
- baking soda
- salt
- cinnamon – you could also add other warm spices like nutmeg
- large eggs
- vanilla extract
- raisins
- oat fashioned oats
- OPTIONAL: walnuts
INGREDIENT TIP: The best part was – I only had to buy the raisins!!! And let me tell you – don’t buy the little boxes of raisins. You need a cup of raisins – and emptying all those boxes is annoying. Just buy a canister of them!
How to make Oatmeal Raisin Cookies
I’m always surprised at how easy cookies are to make – I’m not sure why I ever bought the pre-made dough!? You can make the dough in 10 minutes!
- Using an electric mixer, cream butter and sugars.
- Beat in eggs and vanilla extract.
- On medium speed, beat in dry ingredients: flour, baking soda, salt, and cinnamon.
- Slowly beat in oats.
- Stir in raisins. Scrape down the sides of the bowl and cover with press n’ seal.
- Chill cookie dough in the refrigerator for at least 3 hours. This helps give your cookies that chewy texture you want from a bakery-style cookie.
- Using an ice cream scoop, scoop dough and roll into balls and place on two prepared baking sheets with a sheet of parchment paper on each. This makes them completely nonstick with no spray necessary!
- Bake at 350°F for 15 minutes until edges are golden-brown.
- Move cookies to a cooling rack for 20 minutes.
Bakery Secret to Perfectly Round Cookies
So here’s a fun secret to making your cookies super round like they do at the bakery! Are you ready?!
BAKING TIP: For small cookies – grab a drinking glass, for large cookies – grab a bowl.
When they’re fresh out of the oven and warm, move your cookie to a cutting board or parchment paper. Put the glass or bowl – upside down – on top of the cookie on the swirl it around! The cookie is still pliable enough and it will shape it into a perfect circle!
Do I need to use raisins?
Nope – if you’re not a fan – you can add in chocolate chips or just have oatmeal cookies.
Can dogs eat raisins?
NO!!! I put this question in because I give my dogs bites of nearly everything. Well – I gave them a bite of a cookie – then thought – “can they eat raisins” and NO THEY CAN’T. So then I spent the next 30 minutes making them puke.
How long do I bake oatmeal raisin cookies?
For small cookies (2″), approx 10 minutes. I made larger cookies (3.5-4″) and they took 15 minutes.
Can you make oatmeal raisin cookies in the air fryer?
Yes – for small cookies – it took about 8 minutes. But they brown more quickly – they’re still soft. You could bake them at a lower temp for longer, but then you might as well just use the oven.
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Bakery Style Oatmeal Raisin Cookies
These are tasty, chewy, bakery-style cookies. They look, act and taste like they were made in a gourmet bakery. This dough is so simple to make and only takes about 10 minutes.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Resting Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Servings 20 cookies
Calories 132 kcal
Ingredients
- 6 tbsp salted butter softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1 1/2 cups old fashioned oats
- 1 cup raisins
Instructions
Using an electric mixer, cream butter and sugars.
6 tbsp salted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar
Beat in eggs and vanilla extract.
2 large eggs, 1 1/2 tsp vanilla extract
On medium speed, beat in dry ingredients: flour, baking soda, salt, and cinnamon.
1 3/4 cup all-purpose flour, 1 tsp baking soda, 3/4 tsp salt, 3/4 tsp cinnamon
Slowly beat in oats.
1 1/2 cups old fashioned oats
Stir in raisins. Scrape down the sides of the bowl and cover with press n' seal.
1 cup raisins
Chill cookie dough in the refrigerator for at least 3 hours. This helps give your cookies that chewy texture you want from a bakery-style cookie.
Using an ice cream scoop, scoop dough and roll into balls and place on two prepared baking sheets with a sheet of parchment paper on each. This makes them completely nonstick with no spray necessary!
Bake at 350°F for 15 minutes until edges are golden-brown.
Move cookies to a cooling rack for 20 minutes.
Nutrition
Serving: 1cookieCalories: 132kcalCarbohydrates: 23.5gProtein: 1.6gFat: 4.1gSaturated Fat: 2.3gCholesterol: 27mgSodium: 160mgPotassium: 82mgFiber: 0.8gSugar: 17.8gCalcium: 14mgIron: 1mg
Keyword cookie, dessert, oatmeal, raisin
Tried this recipe?Let us know how it was!
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4.60 from 5 votes (5 ratings without comment)
