Thin, Soft, Chewy Oatmeal Raisin Cookies Recipe

I find most oatmeal cookies fall into two camps: thick and cakey or thin and crisp. This recipe is rare because it yields cookies that are thin yet soft and chewy. I prefer making them as large, two-handed cookies—just the kind of thing I want when I need a dose of warmth and comfort.

I first shared this recipe in 2018 during a period of grief after my grandfather passed at 92. Baking a huge batch of oatmeal raisin cookies on a day when my to-do list felt meaningless helped me feel anchored again. This recipe is what I bake when I need stability, sweetness, and a little comfort.

Ingredients needed to prepare this recipe

1. Almonds. Roasted, salted almonds add a toasty, savory contrast to the sweet cookie. Raw almonds work too, and are optional.
2. Eggs. The recipe soaks raisins in beaten eggs (with extracts) for about an hour to plump and soften them; this also helps the cookies stay moist longer.
3. Raisins. Swap for dried cranberries, cherries, or other dried fruit if you prefer.
4. Vanilla extract. Pure vanilla is recommended for the best flavor.
5. Almond extract. Optional but useful in small amounts to deepen the nutty flavor.
6. Butter and vegetable oil. A mix of butter and oil gives buttery flavor and a thin, chewy texture without cakiness.
7. Brown sugar and granulated sugar. Brown sugar adds flavor and helps the dough spread; white sugar aerates the dough for a tender texture.
8. All-purpose flour. Unbleached all-purpose flour gives a lighter texture.
9. Whole wheat flour. A small amount adds flavor without making the cookies heavy.
10. Old-fashioned oats. Use old-fashioned rolled oats for texture. Half the oats are ground to add body while the rest remain whole for chewiness.
11. Baking soda and salt. Baking soda helps produce a thin, tender cookie; salt enhances all flavors.
12. Cinnamon and nutmeg. Warm spices that complement the oats and raisins.

Additions and Substitutions

This dough is versatile—swap ingredients to create different cookies. For white chocolate cranberry oatmeal cookies, replace raisins with dried cranberries and almonds with white chocolate chips, and soak the cranberries in the egg mixture just as you would the raisins.

• Use any dried fruit (sour cherries, chopped apricots) and soak it in eggs for an hour to improve texture and shelf life.
• For a tropical twist, add chopped dried pineapple, macadamia nuts, and toasted coconut.
• Swap or add any nuts you like—roasted for more flavor, raw if you prefer.
• Add chocolate chips for oatmeal chocolate chip cookies, either alongside or instead of the raisins and almonds.

Step-by-step photos and instructions

Crack the eggs into a small bowl and beat to combine. Add vanilla and almond extracts, then stir in the raisins. Let sit at room temperature for 1 hour to plump the fruit.

Beat butter, vegetable oil, brown sugar, and granulated sugar with an electric mixer until light and fluffy.

Pulse ½ cup of oats in a food processor until powdered. Combine the ground oats with all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg in a bowl and whisk together.

Add the dry ingredients to the butter and sugar on low speed until just combined.

Stir in the remaining 2 cups of oats, the egg-raisin mixture, and the almonds on low speed until just combined. Transfer the dough to an airtight container and refrigerate at least 1 hour, up to 5 days (24 hours is best).

Preheat oven to 350°F (176°C) and line baking sheets with parchment. Scoop ¼-cup balls of dough, placing 4–6 per sheet and leaving at least 4 inches between each. Bake 11–14 minutes.

How do you know when the cookies are ready?

For the softest, chewiest result, slightly underbake the cookies. They’re done when the edges are set but the centers look a little underdone and retain a slight sheen. Let the cookies cool almost completely on the baking sheet before transferring to a wire rack—these are very tender and can fall apart if moved too soon.

A few more of my favorite comfort food recipes

If you want more cozy recipes to pair with these cookies, consider rice pudding, classic double-crust chicken pot pie, or a hearty meatloaf. Thick, comforting soups like Spanish potato soup or zuppa toscana are also family favorites. For quick bread options, buttermilk biscuits, homemade flour tortillas, or buttery dinner rolls are excellent choices.

Let’s Get Lost is for curious people who love good food and meaningful experiences. If that sounds like you, consider subscribing.