Gemma’s Best-Ever Oatmeal Cookies
Save RecipeThe chewiest, tastiest, and easiest oatmeal cookies ever!
Hi Bold Bakers!
No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. The recipe for my Best-Ever Oatmeal Cookies makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamon-y center.
Made in one bowl by hand and baked in only 10 minutes, these cookies aren’t just my Best-Ever Oatmeal Cookies because of the flavor, but also because of the ease. I don’t know of a better, or more satisfying, cookie!
What are the ingredients for oatmeal cookies?
I don’t know about you, but oats are a staple in my cupboard.
These oatmeal cookies have loads of rolled oat, sweet raisins, and the rest are the usual suspects. To make these cookies I combine flour and cinnamon, which give the cookie a lovely hint of warmth and spice. Then, I cream together butter, brown sugar, and white sugar. I add the flour and cinnamon mixture to the fluffy butter and sugar then fold in the oats and raisins.
This one-bowl-wonder perfectly balances flavor and texture, which is really what makes it the Best-Ever Oatmeal Cookies. The oats and raisins are crunchy and chewy while the brown and white sugar add depth of flavor. All of these components create irresistibly chewy oatmeal raisin cookies.
Are oatmeal cookies good for you?
These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.
Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, mean no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor, but bump these oatmeal raisin cookies into a healthier territory.
[ Healthy recipes can be fun, easy, and delicious! Try my Healthy Chocolate Banana Bread too! ]
What makes a cookie chewy?
What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar.
When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.
Get Even More Cookie Recipes:
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Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!
- 1/2 cup (4oz/115g) butter, room temperature
- 1/2 cup (4z/115g) sugar
- 1/2 cup (3oz/85g) brown sugar
- 1 teaspoon vanilla
- 1 egg*
- 3/4 cup (3 3/4oz/105g) all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (4 1/12oz/128g) rolled oats
- 2/3 cup (3 1/3oz/94g) raisins
Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.
In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
Lastly, fold in the oats and the raisins.
using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center.
Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!
Store in an airtight container for up to 3 days at room temperature.
Watch the Recipe Video!
This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! 🙂
*Don't eat eggs? Use my egg substitute chart for cookies!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Gemma, these are delicious! A friend is having a cookie exchange party tomorrow and I’m pretty certain these bad boys will be the star of the show.
Hi Nacie,
What a lovely idea! Thank you for your kind words, I hope your friends love this recipe,
Gemma 🙂
Hi Gemma
Tried the receipe and the cookies turned out great except they were too sweet for me. Can I halved both white and brown sugar? Also can I work with dark brown sugar which is what I have? Love your receipes. Thank you!
Hi Susan,
Dark brown sugar is a lovely thing, full of molasses, delightful for gingerbread, or ginger cookies. If you use it with white sugar you can use it 1/3 brown to 2/3 white, that will balance it out. You can reduce the sugars too, the result will be a little different, but do try it!
You can use entirely dark brown sugar (Muscavado) in any cookie, but the result will be a totally different cookie.
why don’t you try it! you can make a sample recipe, then you can tell us all about it. I think it will not be a fail.
Gemma 🙂
Gemma 🙂
PLEASE make crazy macaron dough or an easy way to make macarons with variants.
Hi Reshmi,
When I come up with an easy, fail proof macaron, I will truly be a genius!
This is my best effort so far (https://www.biggerbolderbaking.com/?s=Macaron) there are two in this list. This really is a matter of trial and error, practice makes perfect. Read a few different recipes and techniques, this wil lhelp you to understand the process.
Thank you for being in touch,
Gemma 🙂
Can this be doubled?
Yes it can 😀
Hi Gemma,
All your recipes are very interesting. This is my first time, I would like to try baking cookies but i do not have oven, is it possible to do it with normal stove.
Hi there, i dont know about that, i imagine they will cook but i dont think they will crisp up on all sides. Let me know how you go!
Hey Gemma,
Can I make these in microwave? How much baking time is needed?
I’ve never tried making these in the microwave so you’ll have to give it a try and let me know. Perhaps 3-5 minutes. Enjoy and do let me know how they come out!
Aloha Gemma,
You said that we can use a wisk to mix the ingredients together. I have weak hands so can a hand mixer work to mix the ingredients?
Lani H.
Hi there, great question! Yes, you can totally use a hand mixer 😀 Enjoy and happy holidays!
Hi Gemma,
All your recipes are awesome. Do you have cookies recipe without eggs in it or can be substitute eggs in cookies. Thanks in advance.
Regards
Daya
Hi there,
Cookies are many and varied, and different ones will take a different substitute for the egg. As a general rule, flax egg, or condensed milk is good. When you use condensed milk reduce the sugars by at least the measure of the condensed milk, as it may be over sweet. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) ehh substitute chart here for you,
Gemma 🙂
Hi Gemma, I am thinking of making this cookie as one of my Christmas cookies. My family and I are not crazy about raisins. Would walnuts be good? If so, how much do I use? I absolutely love all your recipes. Thanks so much.
Hi Christine,
That is great! Yes, walnuts, chopped will be great. Dried cranberries too, white chocolate, macademia nuts etc. Lots of options for you with this cookie. Other bold bakers have tried these!
Happy Christmas to you and your family,
Gemma 🙂