Classic Oatmeal Raisin Cookies: Soft, Chewy, and Irresistibly Homemade
Oatmeal Raisin Cookies
:max_bytes(150000):strip_icc()/10264-oatmeal-raisin-cookies-i-DDMFS-4x3-0fe02131a6354b08a175d315210adb50.jpg)
These oatmeal raisin cookies bake up soft and chewy with crispy edges, delivering warm nostalgia in every bite. From the first stir of cinnamon-scented dough to the golden finish straight from the oven, homemade cookies have never been easier.
Prep Time: • Cook Time: • Total Time:
Servings: 48 cookies • Category: Dessert • Cuisine: American
Why You’ll Love These Oatmeal Raisin Cookies
Imagine biting into a cookie with ultra-soft centers and perfectly crisp edges. These oatmeal raisin cookies combine hearty rolled oats with plump, juicy raisins for a classic treat that’s as comforting as it is delicious. Plus, they’re ideal for lunchboxes, after-school snacks, or a cozy evening by the fireplace.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the oats and raisins until evenly distributed through the dough.
- Using a tablespoon or small cookie scoop, drop rounded portions of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips and Variations
- For extra chewiness: Substitute half the raisins with chopped dates or dried cranberries.
- Spice it up: Add a pinch of nutmeg or cardamom for a spiced twist.
- Nutty upgrade: Stir in ½ cup chopped walnuts or pecans for added crunch.
- Chill the dough: Refrigerate the dough for 30 minutes to reduce spread and intensify flavors.
Nutrition Information (per cookie)
- Calories: 92 kcal
- Carbohydrates: 15 g
- Fiber: 1 g
- Sugar: 8 g
- Protein: 1 g
- Fat: 3 g (Saturated Fat: 2 g, Cholesterol: 15 mg)
- Sodium: 75 mg
Enjoy every bite of these classic oatmeal raisin cookies.
Oatmeal Raisin Cookies
These oatmeal raisin cookies bake up soft and chewy with crispy edges. The whole family will love the flavor and texture of this old standby recipe.
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the oats and raisins until evenly distributed through the dough.
- Using a tablespoon or small cookie scoop, drop rounded portions of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tried this recipe?Let us know how it was!
Recipe adapted from AllRecipes
