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Square side shot of a plate of oatmeal raisin cookies.
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5 from 7 votes

Oatmeal Raisin Cookies Recipe

Soft, chewy oatmeal raisin cookies filled with warm cinnamon, plump raisins, and old fashioned oats for the perfect classic treat.
Course Cookies
Cuisine American
Keyword easy oatmeal cookies, oatmeal cookies, oatmeal raisin cookie recipe, oatmeal raisin cookies, oatmeal raisin cookies recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Servings 33 cookies
Calories 92.8kcal
Author Blair Lonergan

Equipment

  • Electric mixer or stand mixer
  • baking sheet

Ingredients

  • ½ cup salted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup old-fashioned oats
  • 1 cup raisins

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar at medium speed until fluffy (about 3-4 minutes), scraping the sides of the bowl periodically. Add egg and vanilla extract; beat well.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • While the mixer is on low speed, gradually add the flour mixture just until combined. Fold in the oats and raisins. Cover and refrigerate for 1-2 hours.
    Dough for the best oatmeal raisin cookie recipe in a mixing bowl.
  • Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
  • Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
    Oatmeal raisin cookie recipe in dough balls before baking.
  • Bake until cookies are lightly browned, but still slightly soft, about 10-12 minutes. Let cool on the pans for 3-5 minutes. Remove from the pans and let cool completely on wire racks.
    Oatmeal raisin cookies cooling on a wire rack.

Notes

  • Use old fashioned rolled oats for the best chewy texture.
  • Light brown sugar keeps the cookies soft and flavorful.
  • Chill the dough so the cookies stay thick and chewy.
  • For plump raisins, soak them in warm water for 5 minutes.
  • Spoon and level the flour to avoid dry or cakey cookies.
  • Mix the dough gently so the cookies stay tender.
  • Bake just until lightly golden around the edges.
  • Let the cookies cool on the pan so they finish setting.
  • Freeze unbaked dough balls for quick fresh cookies anytime.
  • Add nuts, chocolate chips, or dried fruit for easy variations.

Nutrition

Serving: 1cookie | Calories: 92.8kcal | Carbohydrates: 18.1g | Protein: 1.2g | Fat: 3.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Cholesterol: 13.1mg | Sodium: 80.7mg | Potassium: 66.4mg | Fiber: 0.6g | Sugar: 9.2g