The Best Rich, Chewy Raisin Cookies Recipe You Can Make at Home
I was craving a rich, buttery raisin cookie the other day—the kind you find in a bakery, thick and chewy with just the right balance of sweetness and spice. But the price tag? No thanks.
So, I did what any determined home baker would do: I made my own. This rich, chewy raisin cookies recipe turned out better than anything I could have bought, packed with plump raisins, brown sugar, and just enough cinnamon to keep things interesting.
And the best part? You can whip up a batch in your own kitchen without spending a fortune.
What Makes These Rich, Chewy Raisin Cookies So Good?
Not all raisin cookies are created equal. Some are too crisp, some too cakey, and some—well, let’s just say they’d be better off as granola bars. This recipe hits the sweet spot: soft, chewy, and packed with deep caramel flavor from brown sugar and butter.
The secret? A mix of softened butter and just the right amount of baking soda to keep things tender without making them too puffy.
I also made sure to soak the raisins before adding them to the dough. It might seem like an unnecessary step, but trust me—it makes all the difference. Instead of dry, chewy raisins, you get bursts of juicy sweetness in every bite.
The Trick to Getting That Perfect Chewy Texture
The first time I made these, I pulled them out at 12 minutes, hoping for a soft, chewy bite. And they were soft—almost too soft. The ones in the middle of the pan? Let’s just say they were flirting with being raw. After cooling, they were still gooey in the center, and not in a good way.
For the second batch, I left them in for 14 minutes, and that was the sweet spot – for MY oven! The edges had just the right amount of crispness, and the centers stayed chewy without being underbaked. Moral of the story: your oven might be different than mine, so adjust your baking time as needed.
Ingredients You’ll Need
- Butter – Softened, not melted. This gives the cookies that rich, bakery-style flavor.
- Brown Sugar – Adds moisture and depth, making them ultra-chewy.
- White Sugar – Helps balance the flavor and gives the edges a slight crispness.
- Eggs – Room temperature for the best texture.
- Vanilla Extract – Because every good cookie needs a splash of vanilla.
- Cinnamon – Just a little to complement the raisins.
- Baking Soda – Helps with that perfect rise and chewiness.
- Salt – Enhances all the other flavors.
- Flour – All-purpose works best here.
- Raisins – Soaked in hot water for a few minutes to plump them up.
Tips for Success
- Don’t skip soaking the raisins. It seems like a tiny detail, but it makes a world of difference in texture.
- Chill the dough for at least 30 minutes if you want thicker cookies. If you’re in a rush (like I was!), you can bake them right away, but they might spread a little more.
- Use parchment paper or a silicone baking mat. This keeps the bottoms from over-browning and helps with even baking.
- Watch the baking time. If you want soft, chewy cookies, check them at 12 minutes. If they seem too soft after cooling, go for 14 minutes next time.
Storing and Freezing
These cookies stay fresh for about 3 days in an airtight container, but if you want to keep them longer, pop them in the freezer. Just let them cool completely, then store in a zip-top bag for up to 3 months. Warm them up for a few seconds in the microwave, and they’ll taste just as good as fresh!
The Recipe: My Richest, Chewiest Raisin Cookies
Yield: About 24 cookies
Ingredients
- 1½ cups (225 g) raisins
- 1 cup (2 sticks, 225 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs (room temperature if possible)
- 2 teaspoons vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended for extra flavor)
Instructions
- Plump the Raisins (Recommended)
- Place the raisins in a small bowl and cover them with hot water.
- Let them soak for 15 minutes to become extra plump and juicy.
- Drain well, then pat dry with a paper towel to remove excess moisture.
- Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and (if using) the cinnamon.
- Cream Butter and Sugars
- In a large mixing bowl (using a hand mixer or stand mixer), beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes, until the mixture is light and fluffy.
- Scrape down the bowl as needed to ensure everything is well blended.
- Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing until fully combined after each addition.
- Add the vanilla extract and mix briefly to combine.
- Incorporate the Dry Mixture
- On low speed, gradually add the flour mixture to the butter-sugar mixture. Mix just until no dry streaks remain—avoid overmixing to keep the cookies tender.
- Fold in Raisins
- Gently fold in the plumped, drained raisins until they’re well distributed throughout the dough.
- Chill the Dough
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling helps the flavors develop and prevents spreading in the oven, giving you thicker, chewier cookies.
- Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Shape and Bake
- Scoop about 2 tablespoons of dough per cookie (a cookie scoop or spoon works well). Roll them into balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. The cookies may appear a bit underdone in the center—that’s the key to a chewy texture.
- Cool and Enjoy
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- They’ll continue to set as they cool, ensuring a soft, chewy middle.
Tips for Success
- Soaking raisins makes a big difference in chewiness and flavor. Don’t skip this step if you love extra-plump raisins.
- Cornstarch helps give cookies a soft, thick, bakery-style texture.
- Chilling the dough: The longer you chill it (up to 24 hours), the more the flavors will develop, and the better your cookies will taste.
- Storage: Keep leftover cookies in an airtight container at room temperature for up to a week. They also freeze well—simply thaw at room temperature when ready to enjoy.
Why You Need to Try These
If you’ve ever been disappointed by a store-bought raisin cookie that was dry or crumbly, this is the recipe for you. These rich, chewy raisin cookies have everything you could want: buttery flavor, soft centers, chewy edges, and juicy, plump raisins in every bite.
And the best part? You don’t have to pay bakery prices to get them. Try them once, and they’ll be your new go-to homemade treat.
