Oatmeal Raisin Cookies
Soft, chewy, old-fashioned oatmeal raisin cookies with cozy cinnamon, plump raisins, and buttery flavor—just like classic bakery or grandma-style cookies.
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1 cup light brown sugar packed (200 g)
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract pure
- 1 1/2 cups all-purpose flour 190 g; spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon up to 1 1/2 teaspoons for stronger flavor
- 1/2 teaspoon fine sea salt or slightly heaped if using kosher salt
- 3 cups old fashioned rolled oats 270 g; not quick or instant oats
- 1 1/2 cups raisins 225 g; regular or golden, soak briefly if very dry
- 1/2 cup chopped walnuts or pecans optional, about 60 g
Instructions
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy—about 2–3 minutes with a hand mixer on medium speed, or a bit longer by hand, until the mixture looks fluffy and slightly lighter in color.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is well combined.2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and no clumps remain.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the butter mixture. Mix on low speed or gently by hand just until you no longer see streaks of flour. Do not overmix; a few small flour specks are okay.
- Using a spatula or wooden spoon, fold in the rolled oats, raisins, and nuts (if using). The dough will be thick and a little sticky.3 cups old fashioned rolled oats, 1 1/2 cups raisins, 1/2 cup chopped walnuts or pecans
- Cover the bowl and chill the dough for 20–30 minutes. This helps keep the cookies from spreading too much and improves the chewy texture. If you’re short on time, you can skip this step, but the cookies may bake a bit flatter.
- Use a cookie scoop or tablespoon to portion about 2 tablespoons of dough per cookie. Roll lightly into balls and place on the prepared baking sheets, spacing about 2 inches apart. Gently press the tops to slightly flatten if you prefer a more uniform shape.
- Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. For softer cookies, bake closer to 10 minutes; for slightly crisper edges, bake closer to 12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Yield: about 24–28 cookies, depending on size. For chewier cookies, avoid overbaking and remove when centers look slightly underdone. If raisins are very dry, soak them in warm water for 5–10 minutes, then pat dry before using. Store completely cooled cookies in an airtight container at room temperature for 4–5 days. Dough can be chilled up to 48 hours before baking or frozen as dough balls and baked from frozen, adding 1–2 minutes to the bake time.
Nutrition
Calories: 180kcal
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