These chewy oatmeal raisin cookies are the ultimate cozy treat—soft and tender with a chewy center and a warm blend of cinnamon, nutmeg, and allspice. Plump raisins add natural sweetness; if you like a bit of crunch, stir in chopped walnuts. Chilling the dough before baking deepens the flavors and helps the cookies maintain that perfect texture, so plan on refrigerating the dough for several hours or overnight when possible.
Why You’ll Love These Chewy Oatmeal Raisin Cookies
- Soft, chewy texture: Baked to a tender center with slightly crisp edges for a perfect bite.
- Comforting warm spices: Cinnamon, nutmeg, and a touch of allspice create a classic, cozy flavor profile.
- Better with chill time: Refrigerating the dough concentrates the flavors and improves texture.
- Balanced sweetness: A mix of granulated and brown sugar keeps sweetness rich but not cloying.
- Optional texture: Chopped walnuts add a pleasant crunch if you like some contrast.
Ingredients Needed To Make These Chewy Oatmeal Raisin Cookies
See the recipe card below for exact measurements and details.
- Butter, room temperature
- Granulated sugar
- Light brown sugar, packed
- Eggs
- Vanilla extract
- 1:1 gluten-free flour or all-purpose flour
- Kosher salt
- Baking soda
- Old-fashioned rolled oats
- Ground nutmeg
- Ground allspice
- Ground cinnamon
- Raisins
- Walnuts, chopped (optional)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes. You can substitute all-purpose flour cup-for-cup for the 1:1 gluten-free flour listed.
Can I use regular dairy?
Absolutely. The recipe works with dairy or dairy-free butter—use your preferred butter without changing other ingredient amounts.
Oven Temperatures
Oven temperatures vary. For consistent results, use an oven thermometer to confirm the actual temperature inside your oven to avoid under- or overbaking.
How To Make These Chewy Oatmeal Raisin Cookies
- Cream the butter and sugars until light and smooth.
- Add the eggs and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk the dry ingredients together. Gradually add them to the wet mixture and stir until combined.
- Fold in the raisins and chopped walnuts, if using.
- Wrap the dough and refrigerate for several hours or overnight for best flavor and texture.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto prepared sheets, spacing cookies about 2 inches apart.
- Bake 12–14 minutes, until edges are golden and centers are set. Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool.
Commonly Asked Questions
How long should I chill the dough for best results?
Chill the dough at least 6 hours, but overnight is ideal. Longer chill time develops deeper flavor and gives a chewier texture.
Can I use a different nut besides walnuts?
Yes—pecans or almonds work well, or omit nuts entirely if you prefer. The cookies are delicious either way.
How do I know when the cookies are done?
Edges should be golden brown and centers slightly soft but no longer wet. Cookies firm up as they cool, so err on the side of slightly underbaked if unsure.
How should I store these cookies?
Store in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies for up to a couple of months.
Can I freeze the cookie dough?
Yes. Wrap the dough tightly or portion into scoops and freeze for up to three months. Thaw before baking or bake from frozen, adding a minute or two if needed.
Chewy Oatmeal Raisin Cookies
Danielle Cochran
A cozy, classic cookie: soft, chewy, and full of warm spices with optional walnuts for crunch.
Equipment
- Mixing bowls
- Electric mixer (or sturdy whisk)
- Ice cream or cookie scoop (2 tbsp size)
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
Wet Ingredients
- 16 tbsp butter, room temperature
- ⅓ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 tbsp vanilla extract
Dry Ingredients
- 1 ½ cups 1:1 gluten-free flour or all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 2 ½ cups old-fashioned rolled oats
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- 1 tsp ground cinnamon
Add-Ins
- 1 ½ cups raisins
- Optional: 1 cup chopped walnuts
Instructions
Prepare Dough
- Cream the butter with granulated and brown sugars for about 3 minutes until light.
- Add the eggs and vanilla extract; mix until smooth.
- Whisk the dry ingredients in a separate bowl. Gradually add them to the wet mixture and combine.
- Fold in raisins and optional walnuts.
Chill Dough
- Wrap the dough in plastic wrap and refrigerate for at least 6 hours; overnight is best.
Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough onto sheets, leaving 2 inches between cookies.
- Bake 12–14 minutes, until edges are golden brown.
Cool
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Enjoy warm or store in an airtight container.
Nutrition
Calories: 195 kcal • Carbohydrates: 28 g • Protein: 3 g • Fat: 9 g • Sugar: 10 g • Fiber: 2 g
These chewy oatmeal raisin cookies are perfect for sharing or enjoying with a cup of tea. The dough benefits from chilling, which improves flavor and texture, so plan ahead when possible. Keep the recipe on hand for a reliable, comforting cookie that’s loved by family and guests alike.
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