Bakery Style Soft and Chewy Oatmeal Raisin Cookies.

These bakery-style oatmeal cookies are big, chewy, and soft just like the kind you find in a corner bakery. They are perfectly spiced and studded with plump raisins in every bite.

Whether you bake a plate of these as an after school snack, grab one on the go for breakfast, or sell them in your bakery, these chewy, delicious treats are sure to disappear quickly!

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Here’s what I love about these bakery-style oatmeal cookies:

I’ve been making these cookies for about a decade and for good reason. It’s a great recipe! They taste indulgent and healthy at the same time. Here are a few other things that make this recipe a “go-to” favorite of mine:

Made with hearty old fashioned Quaker rolled oats

These cookies call for old fashioned rolled oats. Old fashioned oats are heartier and thicker than the quick variety. I like to bake with old fashioned oats because they retain their texture and don’t get mushy. Please don’t be tempted to substitute quick-cooking oats, the recipe just won’t turn out the same.

These bakery style oatmeal cookies are perfectly spiced

In this recipe, I use a combination of three spices: cinnamon, nutmeg, and allspice. When mixed together, they have a warm, wintery flavor that is irresistible!

Holds up in a cookie jar or lunch box

These oatmeal raisin cookies definitely pass my “cookie-jar” test. They don’t break easily, they don’t crumble or stick together, and most importantly they disappear before they have time to go stale!

A while back I found this adorable Pioneer Woman cookie jar that looks just like my beloved old boy Napolean. He’s not with us any longer, but I think of him whenever I fill the jar with goodies.

Bakery style oatmeal cookies are a healthy breakfast option

How many of us can say they have never eaten cookies for breakfast? I have been known to nibble one ot two while the coffee is brewing!

Back in my early days of baking, I worked for a small start-up bakery that specialized in healthy oatmeal-based breakfast cookies. It’s a great concept to pack fruit, nuts, and whole grains into something that feels like such a treat.

While I wouldn’t eat these on a regular basis, my kids sure light up when I say yes to these hearty oatmeal cookies for breakfast.

Simple and easy recipe

Hands down, my favorite thing about this recipe is how simple and easy they are to make. Whether at home or in a bakery, you can stir these up in a bowl, scoop and bake without chilling the dough.

No equipment required

You won’t need to take out a mixer for this recipe. You can make this recipe with a mixing bowl and spoon. Just pop the ingredients in the bowl and stir.

You can even have the dishes washed up while these beauties bake!

Start with room temperature ingredients

The key to this easy recipe is to have room temperature ingredients. That’s going to allow things to mix easily and smoothly without an electric mixer.

About an hour or two before you are going to bake, set your butter and eggs out at room temperature. If, by chance, you forget you can try these shortcuts:

To get room temperature eggs– submerge them in a bowl of warm water for about 5 minutes.

To soften butter quickly- Place your stick of butter on a plate and place in in the microwave for 5 seconds. Give the stick of butter a quarter turn and microwave again for 5 seconds. Repeat for all 4 sides.

For the best result, use the right supplies

My tip for making these cookies look just like jumbo bakery-style cookies is to use a cookie scoop to portion them. Not only are they all uniform in size, but it makes fast work of scooping the dough. I like to use silicone lined sheet pans for even browning and non-stick properties.

Recipe basics for Bakery-style oatmeal cookies

Sift the dry ingredients– In a large bowl, whisk together flour, spices, baking soda, salt. Set Aside.

Cream the butter and sugars– In a medium bowl, cream together butter and both sugars. Mix until light and fluffy. Scrape sides.

Add the Egg and vanilla– Add egg and vanilla and stir until combined.

Stir in the Flour– Add the flour mixture to the butter and sugar mixture little by little. Scrape sides of bowl. Mix until no flour spots remain.

Add Oats and Fruit– Add oatmeal, craisins and raisins and mix until well combined.

Scoop, flatten, and bake- To get the big bakery-style cookies, scoop the dough using a 2 oz ice cream scoop or roll them by hand in using about 1/4 cup of dough in each cookie.

Place dough balls about 2 inches apart. Gently flatten the dough before baking.

Bake at 350 degrees for 10-12 minutes. Allow cooling for several minutes before removing from sheet pan and placing cookies on cooling rack.

My bakery style chewy oatmeal raisin cookie is an all time favorite that I’m sure you will love. And why not? It’s hearty, healthy and crave-worthy all at the same time. The next time you want a quick and easy no-chill cookie, give this a try. Let me know in the comments if you think its good enough to eat for breakfast!

For more bakery-style cookie recipes: check out my Chewy Delicious Snickerdoodle and my Chewy and Crispy Chocolate Chip Cookie

These bakery style oatmeal cookies are hearty and delicious. You’ll love the one bowl mix, no chill dough and quick clean up.