Thick and Chewy Oatmeal Raisin Cookies

Servings: 18 cookies serving(s)

Prep time: 60 minutes

Total time: 84 minutes

Cooking time: 24 minutes

Take me to the recipe

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

When I was growing up we didn’t often get to bakeries. There was really no need since my mom baked all the time at home. When I headed off to university, home baking was hard to come by. There were often care parcels from home and to fill the gaps in between deliveries I searched out local bakeries that baked cookies that tasted homemade. And I didn’t just go for any sort of cookie.

Because I was buying food on my own dime I became a bit of an expert in cookie value. Chocolate chip cookies tended to be thin and not very filling but oatmeal raisin cookies, when made well, were thick, wholesome and satisfying. They we larger than the other cookies and would tide you over for the afternoon. That’s how my fondness for this sort of cookie grew — out of sheer practicality.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

From there the humble oatmeal raisin cookie became a staple on camping trips. During a day of hiking or mountain biking, thick and chewy oatmeal raisin cookies provided energy and substance and if they got squashed in your backpack you could always press them into a ball without losing a crumb.

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. 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 Cookie Recipe

Makes about 18 cookies


  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ 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.

One more thing…

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13 thoughts on “Thick and Chewy Oatmeal Raisin Cookies

  1. Sheilah White says:

    I love Crosby’s

  2. Allan says:

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

    1. Lynn Purdy says:

      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!

  3. LPV says:

    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. :)

  4. Stella says:

    Awesome recipes

  5. bonnie says:

    can I use steel cut oats in this recipe

    1. Bridget Oland says:

      Hi Bonnie, Because steel cut oats take longer to cook they wouldn’t work in this recipe. They’d be crunchy and wouldn’t absorb liquid the same way old fashioned oats do.

  6. Deborah Ross says:

    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 😁

    1. Bridget Oland says:

      Hi Deborah, I’m so pleased you loved them! Pecans sound like a great addition.

  7. Brenda says:

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


    1. Bridget Oland says:

      Hi Brenda, Yes, this recipe would be great with cranberries and coconut.

  8. Debra Lewthwaite says:

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

    1. Bridget Oland says:

      Thanks Debra.

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