Bakery Style Oatmeal Raisin Cookies
This post may contain affiliate links. For more information, please see our disclosure policy.
These are Bakery Style Oatmeal Raisin Cookies are tasty and chewy. They look, act and taste like they were made in a gourmet bakery. This dough is so simple to make and only takes about 10 minutes.
Jump to Recipe
This oatmeal raisin cookie recipe was inspired by these amazing Oatmeal Raisin Cookies I got at the Vintage Market in Dayton. They were from a produce vendor in Tennessee that travels around and sells cookies and pimento cheese – and both were tasty!
Ingredients for Chewy Oatmeal Raisin Cookies
I got home and immediately wanted more of these cookies – so I started experimenting! Here’s what you need to make these giant, crispy on the edges, chewy in the middle, amazing oatmeal raisin cookies:
- softened salted butter – leave your butter out for about an hour to come to room temperature. I like the extra salt but you can also use unsalted butter.
- light brown sugar – you can also use dark brown for a richer flavor
- granulated sugar – if you want thicker cookies – use all brown sugar
- all-purpose flour
- baking soda
- salt
- cinnamon – you could also add other warm spices like nutmeg
- large eggs
- vanilla extract
- raisins
- oat fashioned oats
- OPTIONAL: walnuts
INGREDIENT TIP: The best part was – I only had to buy the raisins!!! And let me tell you – don’t buy the little boxes of raisins. You need a cup of raisins – and emptying all those boxes is annoying. Just buy a canister of them!
How to make Oatmeal Raisin Cookies
I’m always surprised at how easy cookies are to make – I’m not sure why I ever bought the pre-made dough!? You can make the dough in 10 minutes!
- Using an electric mixer, cream butter and sugars.
- Beat in eggs and vanilla extract.
- On medium speed, beat in dry ingredients: flour, baking soda, salt, and cinnamon.
- Slowly beat in oats.
- Stir in raisins. Scrape down the sides of the bowl and cover with press n’ seal.
- Chill cookie dough in the refrigerator for at least 3 hours. This helps give your cookies that chewy texture you want from a bakery-style cookie.
- Using an ice cream scoop, scoop dough and roll into balls and place on two prepared baking sheets with a sheet of parchment paper on each. This makes them completely nonstick with no spray necessary!
- Bake at 350°F for 15 minutes until edges are golden-brown.
- Move cookies to a cooling rack for 20 minutes.
Bakery Secret to Perfectly Round Cookies
So here’s a fun secret to making your cookies super round like they do at the bakery! Are you ready?!
BAKING TIP: For small cookies – grab a drinking glass, for large cookies – grab a bowl.
When they’re fresh out of the oven and warm, move your cookie to a cutting board or parchment paper. Put the glass or bowl – upside down – on top of the cookie on the swirl it around! The cookie is still pliable enough and it will shape it into a perfect circle!
Nope – if you’re not a fan – you can add in chocolate chips or just have oatmeal cookies.
NO!!! I put this question in because I give my dogs bites of nearly everything. Well – I gave them a bite of a cookie – then thought – “can they eat raisins” and NO THEY CAN’T. So then I spent the next 30 minutes making them puke.
For small cookies (2″), approx 10 minutes. I made larger cookies (3.5-4″) and they took 15 minutes.
Yes – for small cookies – it took about 8 minutes. But they brown more quickly – they’re still soft. You could bake them at a lower temp for longer, but then you might as well just use the oven.
More delicious recipes with Old Fashioned Oats
Favorite Easy Dessert Recipes
Bakery Style Oatmeal Raisin Cookies
Ingredients
- 6 tbsp salted butter softened
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1 1/2 cups old fashioned oats
- 1 cup raisins
Instructions
- Using an electric mixer, cream butter and sugars.6 tbsp salted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar
- Beat in eggs and vanilla extract.2 large eggs, 1 1/2 tsp vanilla extract
- On medium speed, beat in dry ingredients: flour, baking soda, salt, and cinnamon.1 3/4 cup all-purpose flour, 1 tsp baking soda, 3/4 tsp salt, 3/4 tsp cinnamon
- Slowly beat in oats.1 1/2 cups old fashioned oats
- Stir in raisins. Scrape down the sides of the bowl and cover with press n' seal.1 cup raisins
- Chill cookie dough in the refrigerator for at least 3 hours. This helps give your cookies that chewy texture you want from a bakery-style cookie.
- Using an ice cream scoop, scoop dough and roll into balls and place on two prepared baking sheets with a sheet of parchment paper on each. This makes them completely nonstick with no spray necessary!
- Bake at 350°F for 15 minutes until edges are golden-brown.
- Move cookies to a cooling rack for 20 minutes.
