Chewy Oatmeal Golden Raisin Cookies

There’s something irresistible about a warm oatmeal golden raisin cookie fresh from the oven. These cookies are made with old-fashioned oats, brown sugar, butter, and sweet golden raisins. I like to make oatmeal raisin cookies that have perfectly chewy centers with lightly crisp edges. A hint of cinnamon adds cozy warmth, while chilling the dough helps create thick, bakery-style cookies every time.

Tips for Soft and Chewy Oatmeal Cookies

• Don’t overmix the dough. Once you add the flour, mix until the flour just comes together. If you overmix it, the dough will start to build gluten and make the dough tougher.
• Chill for 30 minutes. If you chill the dough before baking it, it helps hold the cookie shape. I’ve also found that it keeps the cookies a little chewier since they don’t flatten out as quickly.
• Slightly underbake for soft centers. When baking oatmeal cookies, it may seem that the centers are not done, but they will keep cooking once they are out of the oven. You want to look for the edges to be browned. The centers will harden as they cool.

Common Questions

Can I use golden raisins in oatmeal raisin cookies?

Yes! Golden raisins work great in oatmeal raisin cookies. They have the same sweetness that regular raisins do, so you can use these ingredients interchangeably.

Why are my oatmeal cookies dry?

If your oatmeal cookies are dry, it is probably because you added too much flour or they are overbaked. If you add too much flour, it will dry out your cookies. To make sure this doesn’t happen, measure your flour by spooning the flour into a measuring cup and then scraping the top to make an even measurement. This will ensure your flour doesn’t get packed into the measuring cup.

If you think they are overbaked, try to take out the cookies when the edges are slightly brown, but the centers may still look soft. The centers will continue to cook and harden as they cool.

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

I would not use quick oats in this recipe. Quick oats are just broken-up oats, and they tend to get a little mushy in these cookies. If you want that good bite and chew, make sure to use old-fashioned oats.

I use old-fashioned oats in all my oatmeal cookies, like these oatmeal butterscotch cookies.