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A stack of oatmeal cookies with one broken open to show the chewy center

Chewy Oatmeal Cookies

Thick, chewy oatmeal cookies with crisp edges, made with old-fashioned oats and a mix of brown and white sugar. A short chill keeps them from spreading flat.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 1 cup 227g unsalted butter, softened
  • - 1 cup 200g packed light brown sugar
  • - 1/2 cup 100g granulated sugar
  • - 2 large eggs room temperature
  • - 1 teaspoon vanilla extract
  • - 1 1/2 cups 188g all-purpose flour, spooned and leveled
  • - 1 teaspoon baking soda
  • - 1 teaspoon ground cinnamon
  • - 1/2 teaspoon salt
  • - 3 cups 270g old-fashioned rolled oats
  • - 1 cup 150g raisins

Method
 

  1. Whisk flour, baking soda, cinnamon, and salt in a bowl. Set aside.
  2. Beat butter, brown sugar, and granulated sugar until pale and fluffy, about 2 to 3 minutes.
  3. Beat in eggs one at a time, then vanilla, until smooth with no streaks of egg.
  4. Mix in the flour mixture on low speed until no dry streaks remain.
  5. Fold in oats and raisins until evenly distributed.
  6. Cover and refrigerate at least 30 minutes, until dough feels firm.
  7. Preheat oven to 350°F (177°C). Scoop dough into 2-tablespoon (40g) balls, 2 inches apart on parchment-lined sheets.
  8. Bake 11 to 12 minutes, until edges are golden and centers still look slightly underbaked.
  9. Rest on the sheet 5 minutes, then move to a wire rack to cool completely.

Notes

Contains no pork or pork derivatives. Dough can be made up to 3 days ahead and refrigerated, or frozen as portioned balls for up to 3 months. Baked cookies keep 5 days at room temperature in an airtight container, or 3 months frozen.