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A plate of homemade oatmeal raisin cookies stacked on a white speckled dish with a pink background.
Linda

Oatmeal Raisin Cookies

Chewy, warmly spiced oatmeal cookies studded with plump raisins - the classic that beats chocolate chip every time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups old-fashioned rolled oats not quick or instant
  • 1 cup all-purpose flour spooned and leveled
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
Wet Ingredients
  • 0.5 cup unsalted butter 1 stick, softened but still cool
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
Mix-Ins
  • 0.75 cup raisins plumped in hot water if very dry

Equipment

  • Large Mixing Bowl
  • Electric Mixer (Hand or Stand)
  • Baking Sheets
  • Parchment Paper
  • Cookie scoop or spoons

Method
 

Prep
  1. Position racks in upper and lower thirds of oven and heat to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together oats, flour, cinnamon, baking soda, and salt until evenly combined.
  3. In a large bowl with an electric mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down bowl. Beat in egg and vanilla until fully incorporated, about 1 minute.
  4. Reduce mixer to low and gradually add dry ingredients, mixing just until no dry streaks remain. Fold in raisins with a spatula, distributing evenly without overmixing.
  5. Drop dough by rounded tablespoonfuls (or use a #40 scoop) onto prepared sheets, spacing 2 inches apart. Bake until edges are set and golden brown but centers still look slightly underdone, 10-12 minutes, rotating sheets halfway through.
  6. Let cookies cool on sheets 5 minutes - they will finish setting as they cool. Transfer to wire racks to cool completely. Cookies keep in an airtight container at room temperature for 4 days.

Notes

For extra chewy cookies, chill the dough 30 minutes before baking - this also prevents excessive spreading. If your raisins are dry and shriveled, cover them with hot water for 10 minutes, then drain and pat dry before adding to dough; this keeps them plump and juicy after baking. These freeze beautifully: scoop dough onto a sheet, freeze solid, then transfer to a bag and bake from frozen, adding 2-3 minutes to the bake time.