š¬ Featured Instagram Comment: “These are amazing. Made these for Christmas and our customers. They were a hit. Everyone went back for seconds and some got one for each hand! This recipe is a keeper.”–Jodie
ā About This Recipe
These thick, bakery-style oatmeal raisin cookies are soft, chewy, and full of cinnamon and nutty flavor. Juicy raisins and chopped pecans add moisture and texture, making these cookies irresistible for breakfast or snacks. The dough comes together quickly without a mixer or chillingājust two bowls, a wooden spoon or spatula, and your hands.
This version uses Instant Clearjel and a bit of vegetable oil alongside butter to keep the cookies tender and prevent excessive spreading. If you enjoy soft cookies, also try my Monster Cookie recipe or my Butterscotch Chocolate Chip cookies for more bakery-style treats.
š„£ What gives these Oatmeal Raisin Cookies their “Bakery-Style” Chewy Texture?
- Instant Clearjel ā A flavorless, instant starch that thickens and retains moisture in baked goods. It helps the cookies stay soft and chewy and allows you to skip chilling the dough.
- Vegetable oil ā Added with butter to increase tenderness and reduce spread; the oil helps produce a soft center compared with butter-only recipes.
- Shorter bake time ā Pull the cookies from the oven when they look slightly underdone. Theyāll finish baking on the sheet as they cool; even a few extra minutes in the oven will make them more cake-like and less chewy.
š„ Quick Video
š„ Enjoy the short video demonstration above (on some mobile devices you may need to tap play twice).
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About the secret bakery ingredient in this recipe
This recipe uses Instant Clearjel, an instant starch often used by bakers as a thickener and binder. Itās neutral in flavor, improves moisture retention, and produces a smoother texture than many other starches. Instant Clearjel is different from cooktype or original Clearjel, so be sure the packaging says “instant.”
You can also find Instant Clearjel as an ingredient in many instant pudding mixes when those mixes are listed in recipes.
Nuts.com instant Clearjel (ensure the product is labeled “instant”)
Instant Clearjel is available online and at some specialty markets. Make sure you purchase the INSTANT variety for baking.
Although Instant Clearjel is not always found in standard grocery stores, it is carried by several online retailers and specialty shops. Many bakers keep a small container in the pantry because it improves texture and stability in cookies, cakes, and frostings.
ā²ļø Prepare Your Cookie Dough in Advance
The dough doesn’t need refrigeration before baking, but it freezes exceptionally well. Scoop the dough into airtight containers or arrange scooped balls between parchment layers and freeze. When you want cookies, thaw the dough balls to room temperature and bake as directed.
šŖ The Bakery Secret to Pretty Cookies
After scooping, press extra raisins and pecans into the tops of the cookie balls before baking. This simple finishing touch makes each cookie look polished and invitingājust like bakery cookies.
š Frequently Asked Questions
Store baked cookies in airtight containers at room temperature to preserve their soft, chewy texture. Unbaked scooped dough freezes wellāsee the advance prep section above.
Yes. Omit the raisins and cinnamon, then fold in 1 1/4 cups semi-sweet chocolate chips. Press extra chips on top before baking for a pretty finish.
Absolutely. A 2-ounce scoop yields large, bakery-style cookies. If you make smaller cookies, reduce the baking time and remove them when they still look slightly underdone for a chewy center.
This recipe relies on Instant Clearjel to achieve its signature chewy texture and to limit spread. I havenāt tested it without Instant Clearjel, so results may differ if you substitute other starches.
I hope you enjoy these cookiesāplease leave a comment to share your results and check the recipe index for more bakery-style recipes and baking ideas.
Thanks for reading. ā¤ļø
š Recipe & Step-by-Step Instructions
Thick and Chewy Oatmeal Raisin Cookies ā a bakery recipe!
For the most accurate results, weigh ingredients in grams using a kitchen scale.
Equipment
Ingredients
Dry Ingredients
- 200 g (1 1/2 cups) allāpurpose flour
- 176 g (2 cups) oldāfashioned oats
- 24 g (3 tbsp) Instant Clearjel (must be labeled “instant”)
- 114 g (1/2 cup + 1 tbsp) sugar
- 170 g (3/4 cup packed) brown sugar
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tbsp cinnamon
Wet Ingredients
- 1 large egg
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 tsp almond extract (optional but recommended)
Other Ingredients
- 1 1/4 cups raisins
- 1 stick (4 oz) salted butter, softened (not melted)
- 1 cup chopped pecans (optional)
Instructions
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Preheat the oven to 325Ā°F (163Ā°C).
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Place the raisins in a bowl and cover with hot or boiling water. Let soak 5 minutes, then drain and press out excess liquid.
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Whisk the dry ingredients together in a large bowl until well blended.
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In a separate bowl, whisk the wet ingredients until combined.
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Add the wet ingredients and the softened butter to the dry ingredients. Mix with a wooden spoon or sturdy spatula until the dough comes together. The dough will be thickāuse your hands as needed to fully incorporate the butter.
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Reserve 1/4 cup raisins and 1/4 cup pecans for topping. Fold the remaining strained raisins and pecans into the dough, again using your hands if necessary.
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Using a 2āoz scoop, portion the dough into 15ā16 balls and place them on parchmentālined sheet pans. If you donāt have a scoop, divide the dough into equal portions.
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Space the balls about 4 inches apart, flatten each slightly to roughly 2 1/4 inches wide, and press the reserved raisins and pecans on top.
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Bake on the middle or top rack for 10 minutes, until edges are set and the tops are slightly shiny. The cookies will look a little underdoneāthatās correct. Let them finish on the sheet pans as they cool. Avoid overbaking for best chewiness. Enjoy!
Notes
Instant Clearjel is the ingredient that helps these cookies stay extra soft, chewy, and stable during baking. Whisk it thoroughly with the dry ingredients to avoid clumps. Make sure you use the INSTANT varietyācooktype or original Clearjel behaves differently in recipes.
Calories are estimated using a nutrition calculator.
Mention @amycakesbakes or leave a commentāIād love to hear from you!
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