Classic Oatmeal Raisin Cookie Recipe
A warm and chewy oatmeal raisin cookie made with old-fashioned oats, plump raisins, and a hint of cinnamon—perfect for snacks, gifts, and cozy afternoons.
Ingredients
- 1 cup unsalted butter softened (or dairy-free margarine)
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 teaspoon baking soda
- ½ teaspoon salt fine
- 1 teaspoon ground cinnamon optional
- 3 cups old-fashioned rolled oats not instant
- 1 cup raisins
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon for even distribution.
- Gradually add dry ingredients to wet mixture on low speed until just combined—avoid over-mixing.
- Using a spatula, fold in rolled oats, raisins, and optional nuts until evenly distributed.
- Chill dough in the refrigerator for 30 minutes for thicker, less-spreading cookies.
- Scoop 2-Tbsp portions of dough onto baking sheets, 2 inches apart; bake 10–12 minutes until edges are golden.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, chill the dough for 30 minutes before baking. Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 150kcal
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