Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

Thick and Chewy Oatmeal Raisin Cookies

While typical chocolate chip cookies often lean towards thinness and lack filling substance, our oatmeal raisin cookies, boast a delightful thickness, wholesomeness, and ultimate satisfaction. Tailored for various occasions, whether it’s a camping escapade, a day of hiking or mountain biking, or simply any day out, our Thick and Chewy Oatmeal Raisin Cookie Recipe promises to infuse your moments with the perfect blend of energy and substance.

Thick and chewy oatmeal raisin cookies on cooling tray

This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough

Thick and Chewy Oatmeal Raisin Cookies

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5 from 1 review

  • Author: Crosby’s Molasses
  • Yield: 18 cookies 1x


Units Scale

  • 1/2 cup butter, softened
  • 1/2 cup + 1 tbsp. sugar
  • 1 large egg, room temperature
  • 1/2 Tbsp. vanilla
  • 1 1/2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • 1/2 tsp. baking soda
  • 3/4 tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups rolled oats (not instant)
  • 1/2 cup raisins


  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

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  • February 3, 2024

    Valerie Hudgins

    I love this recipe. I make it over and over. Some times I omit the raisins and use chopped dates and nuts.

  • January 29, 2024


    Can I use Quaker Instant Oats?

    PS. We love the Molasses Crinkle cookies and the Hermit bars! Excellent! Thank you for the recipes.

    • February 8, 2024

      Crosby Molasses

      Hi Karen, while rolled oats are ideal for the recipe, if you only have instant or quick oats on hand, they should work just fine. -Marie from Crosby’s Kitchen

  • April 22, 2021


    Love love love Crosby’s. Have this recipe in the fridge as I type. Looking forward to tasting them. Thanks for all your great recipes.

  • September 23, 2019

    Debra Lewthwaite

    I have seen your advertisements on T.V. and your cookies look so good.

  • July 19, 2019


    Would it be okay to add cranberries and coconut instead of raisins?


  • July 10, 2019

    Deborah Ross

    I made these exactly to the directions and they were delicious and perfect! Crispy and chewy, the best combo…and like the movie “Gone in 60 Seconds!” I’m thinking to try making them again with toasted chopped pecans rather than raisins…I’ll let you know yay or nay ?

  • February 8, 2019


    can I use steel cut oats in this recipe

  • February 7, 2019


    Awesome recipes

  • May 11, 2017


    These are lovely cookies. I used whole wheat flour and added ground flax as suggested which made them even heartier. I love them a little crunchy on the outside and chewy on the inside. :)

  • May 10, 2017


    the print icon does not work. I get storage icons instead

    • September 6, 2017

      Lynn Purdy

      Allan, If you look at the top right-hand corner of the photo, you should see a ‘Print’ symbol. Use this method of printing, it will work. Hope you enjoy the Cookies!

  • May 10, 2017

    Sheilah White

    I love Crosby’s

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