Baking & Pastry > Cookies > Drop Cookies > Oatmeal Raisin Cookies Recipe

Classic Oatmeal Raisin Cookies

A timeless favorite, these oatmeal raisin cookies are soft, chewy, and bursting with comforting flavors. Perfect for a sweet treat any time of day, this recipe provides a delightful balance of textures and tastes, from the hearty oats to the sweet and plump raisins.

Prep Time
20 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 3/4 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 3 cups Rolled oats
  • 1 cup Raisins

Preparing the Dough

First, preheat your oven to 375°F (190°C). In a small bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent. Set aside.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Properly creamed butter and sugar will create a tender cookie.

Adding Wet Ingredients

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This helps prevent the batter from curdling.

Combining Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Adding Oats and Raisins

Stir in the rolled oats and raisins until evenly distributed throughout the dough. Ensure the oats and raisins are well-coated for a consistent texture and flavor in each cookie.

Baking the Cookies

Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly soft, but they will firm up as they cool.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

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FAQ

  • Can I use quick oats instead of rolled oats?

    While you can substitute quick oats, the texture of the cookies will be slightly different. Rolled oats provide a chewier texture, while quick oats will make the cookies a bit softer.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Drop rounded tablespoons of dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
  • Can I add nuts to this recipe?

    Absolutely! Chopped walnuts or pecans would be a delicious addition to these cookies. Add about 1/2 cup to the dough along with the raisins.