Chewy Oatmeal Raisin Cookies

Chewy oatmeal cookies packed with oats, raisins and walnuts. When I say chewy I mean it.

They come from King Arthur Flour’s Cookie Companion, a cookbook that classifies oatmeal cookie recipes by how crispy, crunchy, chewy and soft they are. You gotta love that.

I highly recommend the book – it’s the only cookie cookbook you’ll ever need. I would love to bake my way through it from start to finish because I want to make every single thing in it.

If you look up chewy oatmeal cookies in the dictionary you’ll find these there. No joking. These are so chewy my jaw got tired.

They are borderline crispy around the edges and super chewy everywhere else. There’s no softness to be found anywhere. These are the ultimate chewy cookies. They can’t possibly get any chewier.

{I have to say chewy one more time. Forgive me.}

If you’re looking for a chewy oatmeal cookie then the search is over.

Point made.

Chewy Oatmeal Raisin Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Yield: about 45 cookies

Chewy Oatmeal Raisin Cookies

The ultimate chewy oatmeal cookies packed with oats, raisins and walnuts.


1/2 cup unsalted butter
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 large egg
1/4 cup plus 2 tablespoons light corn syrup
2 tablespoons milk
3 cups quick-cooking oats
1 + 1/2 cups all-purpose flour
1 cup raisins (I used golden)
1 cup chopped walnuts or pecans


  1. Preheat oven to 375°. Lightly grease 2 large baking sheets or line with parchment paper or silpats.
  2. In a large bowl cream together the butter, shortening, sugars, extracts, spices, salt and baking soda, beating on medium until fairly smooth.
  3. Beat in the egg then scrape down the sides of the bowl. Beat in the corn syrup and milk.
  4. By hand stir in the oats, flour, nuts and raisins.
  5. Drop dough by tablespoonfuls onto greased baking sheets.
  6. Bake the cookies for 10 - 11 minutes or until they turn light golden brown. Remove from the oven and transfer to wire racks to cool. Store in a tightly covered container up to 5 days. If they become too hard place a slice of bread or a big piece of apple in the container and they will soften overnight.


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