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Thin and Chewy Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies
COOKIES – JUNE 20, 2023

Thin and Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies are thin and chewy, offering a delightful contrast of crisp edges and a soft chewy center. The combination of rolled oats and sweet raisins surely will bring back childhood memories!

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These oatmeal cookies are adapted from my mother’s oatmeal cookie recipe that she used to make when I was a child – and that we started baking together later. The variations to this recipe include using rolled oats instead of quick-cooking oats. In this case, resulting in a thinner cookie with a chunky texture and raisins.

Oatmeal cookies have so many variations, some with cinnamon or other spices, some use rolled oats or quick-cooking oats, and some have chocolate chips, raisins, or walnuts. Even so, oatmeal cookies are a forever favorite to many and a nostalgic cookie that we all remember from our childhood.

If you’d like a large, delicious brown butter oatmeal version check out my Brown Butter Oatmeal Chocolate Chip Cookies recipe.

Oatmeal Raisin Cookies

Why you will love them?

One bite into these Thin Chewy Oatmeal Raisin Cookies, and you’ll be hooked! We’ve crafted the perfect balance between chewiness and crispiness, giving you a cookie that’s both delightful to bite into and satisfyingly crunchy on the edges. You will want to eat more than one cookie for sure!

Not only are these cookies a delight to enjoy on their own, but they also make a fantastic accompaniment to a cup of tea or coffee. They also work well if you add chocolate chips, walnuts, or cranberries. This recipe doesn’t have cinnamon, but you can certainly add about ½ teaspoon if you like cinnamon in your oatmeal cookies.

These cookies are also very easy to put together. Contrary to the usual creaming method, this cookie comes together perfectly by beating all the ingredients together. Of course, you can try mixing the butter and sugar first, then add the egg until well combined, and lastly add the dry ingredients. 

Oatmeal Raisin Cookies

Ingredients for Thin and Chewy Oatmeal Raisin Cookies:

  • Butter: Unsalted butter is preferable here. Use it completely a room temperature so it mixes with all the ingredients. 
  • Sugar: This recipe uses two types of sugar. Brown sugar will add flavor and add moisture to the cookie, keeping it soft and chewy while the ¼ cup of white sugar also sweetens them and let those edges crisp up when browned.
  • Eggs: you will need just 1 for this recipe to bind the ingredients together.
  • All-purpose flour: all-purpose flour gives it the necessary structure and perfect chew.
  • Oats: I use rolled oats for added texture and to keep the cookies thin and chewy. Substitute with quick-cooking oats for a thicker and fluffier cookie.
  • Salt: boosts sweet flavors always!
  • Baking soda: leavening agent for the perfect cookies.
  • Vanilla extract: use your favorite or what you have on hand. Adds delicious flavor to your cookie dough. 
  • Raisins: My favorite raisin bran is Sun-Maid, Regular dark raisins are a favorite when it comes to oatmeal cookies, although you can use golden raisins as well. Substitute walnuts or chocolate chips for a variation of this cookie.
Oatmeal Raisin Cookies

Tips for making delicious Thin and Chewy Oatmeal Raisin Cookies:

Now that you have all the ingredients, let’s dive into some tips to ensure your Thin Chewy Oatmeal Raisin Cookies turn out absolutely perfect:

  1. Soften the butter: Make sure your butter is softened at room temperature. This will allow it to cream easily with the rest of the ingredients, resulting in a smoother texture for your cookies.
  2. Don’t overmix the dough: When beating the ingredients, mix just until everything is incorporated. Overmixing can lead to tougher cookies, and we want them to be thin, chewy, and tender!
  3. Chill the dough: After preparing the cookie dough, chill it in the refrigerator for at least 30 minutes. Chilling the dough helps prevent excessive spreading during baking, resulting in thin, chewy cookies with the perfect texture.
  4. Use a cookie scoop: For evenly sized cookies, use a cookie scoop or a tablespoon to portion out the dough. This ensures that your cookies bake uniformly and have an appealing appearance.
  5. Let the cookies cool in the cookie pan: Once out of the oven, leave the cookies on the cookie sheets for at least 10 minutes so they finish baking and set before removing them to a wire rack.
  6. For thicker cookies: Using quick-cooking oats and adding 1/4 cup more all-purpose flour will yield thicker, softer cookies.
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies

Thin and Chewy Oatmeal Raisin Cookies

Author: Seidy
These cookies are thin and chewy, offering a delightful contrast of crisp edges and a soft chewy center. The combination of rolled oats and sweet raisins surely will bring back childhood memories.
4 from 3 votes
Prep Time 5 minutes
Cook Time 12 minutes
Cooling time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies


  • ½ cup butter – cut into 1 tablespoon squares 115 grams or 1 stick
  • ½ cup brown sugar 100 grams
  • ¼ cup white sugar 50 grams
  • 1 egg large
  • 3/4 cup all-purpose flour 85 grams
  • 1 cup rolled oats 80 grams – old fashioned rolled oat is a must if you want thin cookies. Use quick oats and you will get a thicker cookie
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • ½ cup raisins 130 grams


  • Preheat the oven to 375 ℉ and line a cookie sheet with parchment paper.
  • In the bowl of a stand mixer with the paddle attachment or with an electric hand mixer, beat all ingredients together until well mixed, occasionally scraping the bowl.
  • Chill the dough for at least 30 minutes in the refrigerator to prevent excessive spreading.
  • With an ice cream or cookie scoop, scoop the cookie dough and place them 2 inches apart on the prepared sheet. For small 1 oz scoops, bake for 12 minutes or until the edges of the cookie are golden brown and the centers are still soft. Bake for 2 – 3 minutes more if you prefer crispier cookies. Being careful that your cookies don’t burn since they are very thin.
  • Remove the pan from the oven and let the cookies rest in the pan until completely cooled. Enjoy!!



For thicker cookies: Using quick-cooking oats and adding 1/4 cup more all-purpose flour will yield thicker, softer cookies.
Keyword Chewy Oatmeal Cookies, Easy cookies, Oatmeal Cookies, Oatmeal Raisin Cookies

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  1. Emmy says:

    5 stars
    I want to give it 5 stars but the function isn’t working. I’ve made these twice now, and they are absolutely divine! Mine came out thicker, perhaps 30 minutes was too long in my fridge, but the texture is perfect still. I also added cinnamon and nutmeg for some extra flavor! Thank you for an awesome recipe, definitely keeping it saved.

  2. Seidy says:

    That is so great to hear! Thank you for sharing! <3 If you used finer oats (like quick oats) then that would definitely make them puff up a bit more 🙂

  3. Ekta says:

    Can I use brown butter (like in your oatmeal chocolate chip recipe) instead of regular butter in this recipe?

  4. 5 stars
    Not sure why this site won’t let me do 5-Stars, but this is EXACTLY the recipe I was looking for. I think it may be a pinch to much salt, but other than that, these cookies are incredible. Thank you for this offering.

    Side note: I added about 1 tbsp of black molasses just because I loved the idea of it. 🤌🏿🤌🏿🤌🏿

  5. Seidy says:

    I am sure you can! Just add one more tablespoon of butter before you brown it to compensate for the amount of liquid that evaporates while browning. Also make sure to chill it again and use it softened but not liquid.

  6. Seidy says:

    Sooo glad you enjoyed it! The addition of black molasses does sound delicious!

  7. Anna says:

    2 stars
    They came out cakey and not thin at all.

  8. Seidy says:

    Overmixing, adding too much flour or using quick oats instead of old fashioned rolled oats will give you that texture. If you want thin cookies, measure flour by weight and only use rolled oats (the thick big oats, do not use quick oats)

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