These cookies are big, thick, soft, and loaded with chewy oats and sweet raisins — the kind I expect from a bakery. I love the comforting warmth and homey sweetness they bring to the kitchen. Bakery-Style Oatmeal Raisin Cookies

Why You’ll Love This Recipe

I love how these cookies turn out extra large and bakery-style — soft on the inside, slightly golden and chewy on the outside. The hearty oats and juicy raisins give them a cozy, old-fashioned flavor. They’re perfect when I want a treat that feels homemade yet looks impressive.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3 cups old-fashioned rolled oats
1 ½ cups raisins

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs one at a time, then mix in the vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet mixture and mix until just combined.
Stir in the rolled oats and raisins until the dough is thick and evenly combined.
Chill the dough for 30–60 minutes if I want thicker cookies.
Scoop the dough into balls (standard or oversized for bakery-style) and place them on the baking sheet.
Bake for 12–13 minutes, until the edges are golden but the centers are still soft.
Let them cool on the baking sheet for a couple of minutes before transferring to a wire rack.

Servings And Timing

This recipe makes about 26–30 standard-size cookies or fewer if I make them extra large.
Prep time is about 20–30 minutes, plus optional chilling.
Bake time is about 12–13 minutes per batch.

Variations

I sometimes add chopped walnuts or pecans for extra crunch.
A pinch of nutmeg adds warm depth to the cinnamon.
If I want a softer texture, I replace a small portion of the rolled oats with quick oats.
I often make them slightly smaller for easy snacking while keeping the same chewy texture.

Storage/Reheating

I store cooled cookies in an airtight container at room temperature, where they stay soft and chewy for up to 5 days.
For a freshly-baked feel, I warm them in a 325°F (160°C) oven for about 3–5 minutes.

FAQs

How do I keep the cookies chewy and not dry?

I avoid overbaking. Once the centers look set but still soft, I remove them — they firm up as they cool.

Can I freeze the dough?

Yes. I portion the dough into balls and freeze them. They can be baked from frozen with just a minute or two added to the bake time.

What oats work best?

I always use old-fashioned rolled oats because they give the cookies a chewy, hearty texture.

Can I make them without eggs?

While I haven’t tested it myself, replacing each egg with a flax-egg or ¼ cup applesauce is a common swap, though texture may differ.

How long do they stay fresh?

They stay soft for up to 5 days at room temperature, and they freeze well if I need to store them longer.

Conclusion

I love making these bakery-style oatmeal raisin cookies whenever I want a treat that feels warm, comforting, and a little nostalgic. Their thick, chewy texture and sweet raisin-filled bites make them perfect for sharing — or enjoying warm with a cup of tea.