These chewy oatmeal raisin cookies with traditional ingredients plus extra yolk for extra flavour will not disappoint you. I always make a lot of them, bake more than enough for tea and cookie to enjoy while sitting at the left-wing (in my dining table, I love imitating those words when I’m at home, “bring me my tea and cookie at the left-wing” as I flicked my finger). You can save the rest of the cookie dough stored using a freezer bag and keeping it in the freezer for 3 months. What I usually do, scoop the dough into the baking sheet, roll into a ball, put in the freezer to set, then transfer to a freezer bag. The next time you’re craving something sweet and chewy, thaw the cookie dough in the fridge for at least two-three hours then bake or just leave on the counter for 30 minutes then bake.

This cookie dough needs to be chilled for 30 minutes but not more than that because the oats will absorb all the moisture from the eggs, butter and sugar and the dough will not expand as it bakes. It will be sticky but sticky is good.

I know, some of you don’t like raisins at all but I fell to the other side. Raisin to me is like a dessert- it’s plump, sweet and soft. It is added in many savoury dishes to add some texture and sweetness, in bread and this to great oatmeal raisin cookie. If raisins are not plump, they need to be soaked in hot water for 10 minutes or so and blot with a paper towel to dry.

For the oatmeal, I like using the Old-fashioned whole oat because it is the epitome of hearty, thick, chewy texture which we fell in love with. I always use cinnamon and nutmeg together to any oatmeal cookies, they both go hand and hand. You can also use either one of the spice, whatever is available or your preference.


An outstanding soft and chewy oatmeal cookie with a little crunch from the outside
Prep Time40 mins
Servings: 12 cookies


  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • 1 ¼ tsp baking soda
  • 11/2 tsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup butter at room temperature
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 tsp salt (use pink salt if available)
  • 1 egg plus 1 yolk at room temperature
  • 1 tsp vanilla
  • 2 ¼ cups old fashioned whole oatmeal (Rolled whole oatmeal)
  • 1 cup raisins


  • In a small mixing bowl, thoroughly combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg
  • Using a hand mixer or stand mixer with the paddle attachment, cream the butter on medium speed for a minute and add both the sugar, continue creaming until light and fluffy for 3 minutes. Scrape sides to bottom and add vanilla and egg plus 1 yolk. Mix on low speed just to combine, do not over mix.
  • Scrape down the sides to the bottom and add the flour mixture. Mix at low speed until just combined. Add the oatmeal, count 8 circles at low speed. Add the raisins and mix until just incorporated. Overmixing is not allowed.
  • Refrigerate the dough for 30 minutes. Preheat the oven to 325°F. line baking sheets with parchment paper.
  • Divide the dough into 12 portions and roll into balls. Arrange into the prepared pan spacing 2" apart and bake for 18-20 minutes or until the sides turn brown****.
  • let the cookies set in the pan for 5 minutes then transfer to the cooling rack to cool completely.


***These cookies will spread that is why 2-3″ apart  spacing is important. Always check and adjust accordingly as every oven is different.