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Chewy Thick Oatmeal Raisin Cookies Recipe Easy Bakery-Style Texture

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These chewy thick oatmeal raisin cookies offer a perfect bakery-style chewiness and tender thickness, making each bite indulgent yet homey. They are quick to prepare and use simple pantry staples.

Ingredients

Scale
  • 2 cups (180g) rolled oats (not quick oats; Bob’s Red Mill preferred)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon molasses
  • 1 cup (150g) raisins (soak in warm water for 10 minutes if dry)
  • 1/2 cup (60g) chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Set aside.
  3. In a large bowl, beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and molasses, mixing until combined.
  5. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed or folding in with a spatula until just combined.
  6. Gently stir in raisins and, if using, chopped walnuts.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.
  8. Using a large cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Slightly pat down each mound to form a thick disk.
  9. Bake for 12-15 minutes until edges look set but centers remain soft.
  10. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use rolled oats for best texture; quick oats make cookies crumbly. Chilling dough for 30 minutes prevents spreading and maintains thickness. Do not overmix dough. Rotate baking sheets halfway through if baking multiple sheets. For softer cookies, bake less; for crisper, bake longer. Soak raisins if dry. Toast walnuts lightly for deeper flavor.

Nutrition

Keywords: oatmeal raisin cookies, chewy cookies, thick cookies, bakery-style cookies, easy cookie recipe, homemade cookies, raisin cookies

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