Oatmeal Raisin Cookies
These classic oatmeal raisin cookies strike the perfect balance between chewy centers and slightly crisp edges. Made with a combination of brown and white sugar for a deep molasses flavor, hearty old-fashioned rolled oats, and plump raisins, they're finished with a warm hint of cinnamon that makes your kitchen smell like a cozy bakery. The secret to their irresistible texture? Slightly underbaking them and letting them finish cooking on the hot pan.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Cookie scoop For uniform sizing; about 2-tablespoon capacity
- Baking sheets Two recommended for batch baking
- Parchment paper or silicone baking mats
- Wire cooling rack
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup unsalted butter 226g, softened to room temperature
- 1 cup packed brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour 190g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats 270g; do not substitute quick oats
- 1 1/2 cups raisins 225g; plump California raisins recommended
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Measure out all ingredients so everything is ready to go.
- Beat the softened butter, brown sugar, and granulated sugar together on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale. Scrape down the sides of the bowl halfway through.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape the bowl and mix until smooth and combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and lump-free.
- Add the dry ingredients to the butter mixture and mix on low speed just until the flour is mostly incorporated — small streaks of flour are fine. Do not overmix.
- Using a rubber spatula, gently fold in the rolled oats and raisins until evenly distributed. The dough will be thick and slightly sticky.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on prepared baking sheets about 2 inches apart to allow for spreading.
- Bake one sheet at a time in the center of the oven for 10–12 minutes, rotating the pan halfway through, until the edges are golden but the centers still look slightly underdone.
- Let cookies rest on the hot baking sheet for 5 minutes — they will continue to set — then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Soften butter properly: Butter should hold its shape but leave an indent when pressed. Too soft or melted butter causes excessive spreading.
- Plump your raisins: Soak raisins in warm water for 10 minutes, then pat dry before adding to the dough for extra juicy results.
- Chill the dough: For thicker cookies with more intense flavor, refrigerate the dough for 30 minutes before baking.
- Don't overbake: Remove cookies when centers look slightly underdone — they finish cooking on the hot pan and will firm up perfectly as they cool.
- Use old-fashioned oats: Quick oats create a mushier texture. Old-fashioned rolled oats are essential for the right chew.
- Raisin substitutions: Dried cranberries, chopped dates, chocolate chips, or dried cherries all work well — keep the amount at 1½ cups.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking flour, and use certified gluten-free oats if needed.
- Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep cookies soft.
- Freeze baked cookies: Freeze in a sealed container for up to 3 months; thaw at room temperature for 20 minutes.
- Freeze dough balls: Freeze unbaked dough balls on a sheet, then bag them. Bake from frozen at 350°F, adding 2 extra minutes to the bake time.
Nutrition
Serving: 1CookieCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 105mgPotassium: 120mgFiber: 2gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!