Chewy Oatmeal Cookies (With or Without Raisins)

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Chewy oatmeal cookies come down to two things: mostly brown sugar and a slight underbake. Brown sugar keeps them soft and moist, old-fashioned oats give that hearty chew, and pulling them while the centers still look soft means they set up perfectly. Add raisins, chocolate chips, or keep them plain — one bowl, no chilling.

The Quick Version

• Mostly brown sugar = soft, chewy, moist.
• Old-fashioned oats (not quick or instant) for the best chew.
• Underbake slightly — soft centers firm up as they cool.
• Any mix-in: raisins, chocolate chips, cranberries, or nuts.

How to make them

1. Heat oven to 350°F (175°C). Cream ¾ cup butter with the sugars, then beat in 1 egg and vanilla.
2. Mix in flour, baking soda, cinnamon and salt, then stir in 3 cups oats and 1 cup raisins or chips.
3. Scoop 2-tbsp mounds onto a lined sheet.
4. Bake 10–12 minutes until edges are golden but centers look soft. Cool on the sheet 5 minutes.

Foolproof tip: let the dough rest 5 minutes before scooping — the oats hydrate slightly and the cookies bake up even chewier.

Frequently asked questions

What oats are best?

Old-fashioned rolled oats give the chewiest texture. Quick oats work but are softer; avoid instant or steel-cut.

How do you make them chewy, not dry?

Mostly brown sugar, not too much flour, and a slight underbake. Overbaking is the main cause of dry oatmeal cookies.

Can I leave out the raisins?

Yes — swap for chocolate chips, cranberries, nuts, or leave them out. The base works with any mix-in.

More easy cookies

Part of our easy cookie recipes. Prefer chocolate? See soft chocolate chip cookies. Browse all beginner recipes.

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