Big Oatmeal Raisin Chews

Big Oatmeal Raisin Chews

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  • Prep Time


  • Total Time


  • Servings



  • cups old-fashioned oats (do not use instant or quick oats)

  • cups all-purpose flour

  • teaspoons ground cinnamon

  • ¾

    teaspoon ground allspice

  • ¾

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1

    cup (2 sticks) unsalted butter, room temperature

  • 1

    cup granulated sugar

  • 1

    cup (packed) dark brown sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • cups raisins


Preheat oven to 350 degrees F. Butter 3 large (16 by 14-inch) nonstick baking sheets. Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins. Drop batter by 1/4 cupful's onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)


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