It is one of the first cookie recipes I feel like I perfected. They’re soft in the middle, perfectly chewy with a pazooki edge. My Oatmeal Raisin Cookie Recipe is one of my oldest and best cookie recipes.
I have been making this oatmeal raisin cookie for ages, and it’s one of the most requested cookie recipes I make from my family. Not only is this the best, it also happens to be an easy cookie to make. The edges get crisp and buttery, while the inside of the cookie is soft and chewy. It just gives it a little extra kick. I like the texture and look better than Quick Oats in these, but note you can absolutely use Quick Oats too!
The only difference between rolled oats and quick oats is Quick Oats are basically coarsely chopped oats, so they cook quicker. They are great in baking, because your cookie will look a little more uniform than they do using an Old Fashioned or Rolled Oat. But I personally just prefer the chewiness and texture of rolled oats. And my favorite addition in my oatmeal raisin cookie recipe is white chocolate chips.
You can absolutely use chocolate chips instead, or even nuts if that’s what you like! But honestly, try white chocolate in these. Do You Have To Chill the Cookie Dough? Well, the short answer is NO, you don’t HAVE to chill the cookie dough, but let me explain why I like to!
Chilling the dough and baking the dough cold will give you a thicker cookie. The dough will spread a little less if it’s chilled, leaving you with a thicker, softer center. When you chill the dough the oats soften up a little. Since I prefer a rolled oat in these, when you chill the dough it gives them more of a chance to soften, producing a softer cookie!