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Classic Oatmeal Raisin Cookies

Chewy oatmeal raisin cookies with the perfect balance of sweet and spicy flavors, featuring plump raisins and a soft, tender crumb
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Electric mixer or whisk
  • 1 Measuring cups and spoons
  • 1 Baking sheets
  • 1 Parchment paper or silicone baking mats
  • 1 Spatula
  • 1 Wooden spoon (for stirring)
  • 1 Timer

Ingredients
  

  • Cookie Dough
  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 2 1/4 cups all-purpose flour
  • 2 cups raisins
  • 1 cup walnuts or pecans chopped (optional)

Instructions
 

  • Step 1: Prepare the Oven
  • Preheat oven to 375°F (190°C).
  • Line baking sheets with parchment paper or silicone baking mats.
  • Step 2: Cream Butter and Sugars
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  • Step 3: Add Wet Ingredients
  • Beat in eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.
  • Step 4: Combine Dry Ingredients
  • In a separate medium bowl, whisk together salt, baking soda, cinnamon, oats, and flour.
  • Step 5: Mix Dough
  • Gradually blend the dry ingredients into the wet ingredients using low speed until just combined.
  • Stir in raisins and nuts (if using).
  • Step 6: Shape Cookies
  • Using a tablespoon or cookie scoop, drop rounded portions of dough onto prepared baking sheets, spacing about 2 inches apart.
  • Step 7: Bake
  • Bake for 12-14 minutes or until edges are golden but centers are still soft.
  • Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely

Notes

  • For chewier cookies, don't overmix the dough.
  • If you prefer thinner cookies, flatten the dough balls slightly before baking.
  • Store in an airtight container at room temperature for up to 1 week.
  • Freeze dough balls for up to 3 months for quick baking later.
Keyword Cookies, Oatmeal, Raisin, Baking