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teddy bear cookies

Soft and Chewy Oatmeal Raisin Cookies: Teddy Bear Cookies

These soft and chewy cookies are thick, delicious, and beyond and adorable! Make some cute and cuddly teddy bear cookies and cozy up with all the comforting fall flavors!
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Course: Cookies, Dessert
Cuisine: American, English
Keyword: christmas cookies, oatmeal raisin cookies
Servings: 12 cookies
Calories: 260kcal

Ingredients

  • ½ cup butter unsalted, room temperature
  • ¾ cup brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • dash of nutmeg
  • ½ tsp cardamom
  • ¼ tsp salt
  • 1 tsp cornstarch
  • 1½-2 cups flour See Recipe Notes
  • cups Old-Fashioned oats
  • ¾ cup raisins

For Decorating

  • 36 brown m&ms

Instructions

  • Line 2 baking sheets with silicone baking mats. Set aside.
  • Cream together the butter and sugar until smooth and creamy for about 3-5 minutes. Beat in the egg and vanilla until just combined. Don't overmix!
  • Fold in the salt, baking soda, cinnamon, nutmeg, cardamom and flour. Mix until combined.
  • Fold in the oats and raisins until everything is incorporated. (Dough will be sticky)
  • Chill the dough for 30 minutes to an hour. Preheat oven to 350°F.

Make the Teddy Bears

  • Roll 1 tablespoon of dough roll it into a ball and that's going to be the head. Press it down into a flat disc with the bottom of a glass.
    Then roll two more balls of dough of 1 TEAspoon each and place them right above that flattened TABLEspoon of dough for the ears. Gently press them together just so that the ears are attached to the head.
    Next, take one more TEAspoon of dough and place it in the lower center of the head for the snout. Press it down slightly but not completely.
  • Bake for 10-12 minutes. Add 2 chocolate chips for the eyes, and an additional chip for the nose.
  • Transfer to a wire cooling rack to cool completely.

Video

Notes

*Flour Note* If you live at higher altitudes (5000ft/1524m or above like me) you'll want to add the full 2 cups (250g). Lower altitudes should stick with 1.5 cups (188g) or even 1.75 cups (219g). Your dough should be soft but not overly sticky. 
*Note* Nutrition information may not be 100% accurate.

Nutrition

Sodium: 210mg | Calcium: 49mg | Vitamin C: 1mg | Vitamin A: 257IU | Sugar: 14g | Fiber: 2g | Potassium: 158mg | Cholesterol: 34mg | Calories: 260kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 4g | Carbohydrates: 41g | Iron: 2mg
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