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Chewy Oatmeal Raisin Cookies: Best Soft & Chewy Recipe

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These soft and chewy oatmeal raisin cookies feature browned butter for a nutty depth, a mix of brown and white sugar for perfect texture, and a secret touch of cornstarch to ensure they stay tender rather than crunchy.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened and browned
  • 1 cup granulated white sugar
  • 1 cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raisins (golden or dark)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Melt butter in a saucepan over medium heat, swirling constantly until it foams, settles, and smells nutty with brown bits at the bottom (5-7 minutes). Pour into a heat-safe bowl and cool for 10 minutes.
  3. In a large mixing bowl, combine cooled browned butter, granulated sugar, and brown sugar. Beat on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon.
  6. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Fold in oats and raisins gently with a wooden spoon or spatula.
  8. Cover the bowl and refrigerate dough for at least 30 minutes (or up to 24 hours).
  9. Scoop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden brown but centers look slightly soft.
  11. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; cookies continue to cook on the hot pan. Measure flour by spooning it into the cup and leveling off to avoid dry cookies. Chilling the dough is crucial for texture and preventing excessive spreading. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use plant-based butter.

Nutrition

Keywords: oatmeal raisin cookies, chewy cookies, brown butter cookies, soft cookies, baking recipe, homemade cookies

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