Oatmeal Raisin Cookies
These classic oatmeal raisin cookies strike the perfect balance between chewy centers and slightly crisp edges, loaded with plump raisins and warmly spiced with cinnamon and nutmeg. Made with old fashioned rolled oats, brown sugar, and real butter, they come together in under 30 minutes and stay soft for days — making them the ultimate beginner-friendly, crowd-pleasing cookie that even self-proclaimed raisin skeptics can't resist.
Equipment
- Stand mixer or hand mixer - Stand mixer recommended for easier creaming
- Large mixing bowls - At least two needed — one for wet, one for dry ingredients
- Baking sheets - Two light-colored baking sheets recommended for even browning
- Parchment paper or silicone baking mats - Prevents sticking and aids cleanup
- Cookie scoop - 2-tablespoon size for uniform cookies
- Wire cooling rack - Essential for preventing soggy bottoms
- Rubber spatula - For scraping bowl and folding in oats and raisins
- Whisk - For combining dry ingredients
- Wooden spoon - For folding oats and raisins into thick dough
Ingredients
- 1 cup unsalted butter - 227g, softened to room temperature
- 1 cup packed brown sugar - 220g, dark or light brown sugar
- 1/2 cup granulated sugar - 100g
- 2 large eggs - room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour - 190g, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon - use fresh for best flavor
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups old fashioned rolled oats - 270g, not instant or steel cut
- 1 1/2 cups raisins - 240g, regular or golden raisins
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set out butter and eggs to reach room temperature if not already done.
- Beat softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light, fluffy, and pale. Scrape down the sides of the bowl at least once during mixing.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth. Scrape down the bowl and mix briefly to ensure everything is evenly combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg for at least 30 seconds to evenly distribute. Break up any lumps in the flour.
- With the mixer on low, gradually add the dry ingredients to the butter mixture and mix just until no streaks of flour remain — do not overmix or cookies will be tough.
- Remove the bowl from the mixer and fold in the oats and raisins by hand using a sturdy spatula or wooden spoon, about 20–30 folds, until evenly distributed throughout the thick dough.
- Using a 2-tablespoon cookie scoop, portion dough onto the prepared baking sheets, spacing cookies about 2 inches (5cm) apart — approximately 12 cookies per sheet.
- Bake one sheet at a time in the center of the oven for 10–12 minutes, until edges are golden brown but centers still look slightly underdone. Rotate the pan halfway through for even baking.
- Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Cookies will firm up but remain chewy in the center as they cool.
Notes
- Room temperature butter: Butter should leave a slight indent when pressed but not be greasy. Leave it out for about 1 hour before baking.
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife — never scoop directly from the bag, which can pack in up to 25% extra flour and cause dry cookies.
- Plump the raisins: For extra soft raisins, soak them in hot water for 10 minutes, then drain and pat dry before adding to the dough.
- Chill the dough: For better flavor and less spreading, refrigerate the dough for 30 minutes to 2 hours before baking.
- Use fresh spices: Ground cinnamon and nutmeg lose potency over time — replace if they've been in your cabinet for more than a year.
- Underbake slightly: Remove cookies when edges are golden but centers look underdone — they continue cooking on the hot pan and will firm up as they cool.
- Variations: Replace raisins with chocolate chips, dried cranberries, dried cherries, or chopped dried apricots. Add ¾ cup chopped walnuts or pecans for crunch.
- Storage: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep cookies soft.
- Freezing dough: Scoop dough into balls and freeze for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.
- Vegan option: Substitute vegan butter for regular butter and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 minutes).
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 27gProtein: 2.5gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 125mgPotassium: 120mgFiber: 1.5gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 6mg
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