Oatmeal Raisin Cookies
intro
Soft, chewy cookies packed with warm cinnamon, plump raisins, and hearty rolled oats—an iconic comforting baked treat perfect for sharing.
Ingredients
Steps
Prep oven and pans
Preheat your oven to 350°F (175°C) with a rack positioned in the center. Line two 18x13 inch (46x33cm) large baking sheets with unbleached parchment paper, and set out measured butter and eggs to confirm they reach 65-70°F (18-21°C, room temperature) for even creaming.
Whisk dry ingredients
In a 2-quart (2L) medium mixing bowl, whisk together 1 cup (120g) all-purpose flour, ½ tsp (2.5g) baking soda, 1 tsp (2.6g) ground cinnamon, and ½ tsp (3g) fine table salt for 30 seconds until fully blended, then stir in 2 cups (180g) old-fashioned rolled oats and set the bowl aside.
Cream butter and sugars
In a 4-quart (4L) large mixing bowl (or stand mixer fitted with a paddle attachment), beat ¾ cup (170g) softened unsalted butter, ¾ cup (150g) packed light brown sugar, and ½ cup (100g) granulated sugar on medium speed (speed 4 on most stand mixers) for 2-3 minutes, until the mixture is pale golden, fluffy, and lightened in texture, scraping down the bowl sides once after 90 seconds of mixing.
Incorporate wet ingredients
Add the 2 room-temperature large eggs one at a time to the creamed mixture, beating on low speed (speed 2) for 20 seconds after each egg to fully combine, then stir in 1 tsp (5ml) pure vanilla extract, scraping the bowl bottom and sides to eliminate any pockets of unmixed butter.
Fold oats and raisins
Gradually add the dry flour-oat mixture to the wet batter, mixing on the lowest speed (or folding by hand with a spatula) for 45 seconds just until no dry flour streaks remain, then fold in 1 cup (150g) raisins until evenly distributed, taking care not to overmix (overmixing develops gluten and creates tough cookies).
Portion and bake cookies
Scoop dough into 2-tablespoon (30ml) rounded balls, spacing them 2 inches (5cm) apart on the prepared baking sheets (12 dough balls per sheet to avoid spreading into each other). Bake one sheet at a time on the center rack for 10-12 minutes, until cookie edges are deep golden brown but centers look slightly puffed and underbaked.
Cool cookies properly
Let baked cookies rest on the hot baking sheet for 5 full minutes after removing from the oven (they will continue to cook and set from residual pan heat), then transfer them to a wire cooling rack to cool for an additional 10 minutes before serving or storing in an airtight container.
Tips
2.For extra plump, juicy raisins, soak them in hot tap water or unsweetened apple juice for 10 minutes before folding into dough, then pat them completely dry with paper towels to avoid adding excess moisture that can make cookies spread too thin.
3.If you prefer crispier oatmeal raisin cookies instead of chewy, extend bake time to 12-14 minutes, and let cookies cool fully on the hot baking sheet for 10 minutes before moving them to a rack.
OMG these cookies are exactly what I’ve been searching for! Chewy, perfectly spiced, just the right ratio of oats to raisins — my 7 and 10 year old devoured half the batch before they even fully cooled. I brought the rest to my neighbor’s potluck last night and three people asked for the recipe before I left. So easy to throw together too, no fancy equipment needed!
Total game changer. I’ve been making oatmeal raisin cookies for years and they always come out crunchy no matter what I do. Followed this recipe exactly (even used old-fashioned oats like it said, not quick oats!) and they stayed chewy for three whole days in the cookie jar. 10/10, will be my go-to from now on.
Made these for my meal prep this week for quick work snacks and they are perfect! Not too sweet, super filling, and I love that they’re easy to grab on my way out the door. I swapped half the raisins for dried cranberries because that’s what I had in the pantry and it worked great. Will definitely make again!
Wait, has anyone tried making these with gluten free all purpose flour? My cousin has celiac and I want to bring a batch to our family reunion next weekend, but I don’t want them to turn out weird! Regular version is amazing, I’ve made it three times already this month.
These are SO good! I was a little worried they’d be too raisin-heavy for my picky eaters, but I used a little less raisins and added a handful of semi-sweet chocolate chips, and my kids went crazy for them. Perfect easy weekend bake.
Help! I made these last night and my cookies spread super flat on the tray, they were thin and crispy instead of chewy. What did I do wrong? I followed the recipe as close as I could, I think?
I’ve been making oatmeal raisin cookies for 60 years, and I have to say this recipe is right up there with my own! I added a tiny pinch of nutmeg like I always do, and they came out so chewy and delicious. My granddaughter brought them to her college dorm and said her roommates begged for the recipe too.
I was looking for a slightly healthier cookie option to satisfy my sweet tooth without all the junk, and these hit the spot! I used unsweetened raisins, cut the butter by a tablespoon, and added a scoop of vanilla protein powder, and they still came out chewy and delicious. Perfect post-gym snack.
Made these for my kid’s class Halloween party and they were a total hit! I added a few orange sprinkles on top to make them festive, and even the kids who say they hate raisins ate them. So easy to make, I even baked them while I was helping my son with his homework last night. 10/10 will make again for every class party from now on!