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oatmeal raisin cookies

These oatmeal raisin cookies strike the perfect balance between chewy and slightly crisp around the edges. They stay wonderfully soft for days and are made with old-fashioned oats, plump raisins, and warm spices.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 36 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamo
  • ½ teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1½ cups raisins

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
  6. Stir in the oats and raisins by hand using a wooden spoon or spatula.
  7. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until the edges turn golden brown but the centers still look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use fresh spices and plump raisins for the best flavor. Store cookies in an airtight container at room temperature for up to one week. For extra chewiness, slightly underbake the cookies.