Oatmeal Raisin Cookies
These oatmeal raisin cookies are a nostalgic favorite, packed with chewy oats and juicy raisins in every bite. The dough is easy to mix together and bakes into soft, tender cookies with just the right hint of cinnamon. They’re great for dessert or snacking, and also make a perfect addition to lunchboxes. For an extra twist, try adding chopped nuts or swapping raisins for dried cranberries.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter at room temperature
- 1 cup packed light or dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ¾ cups raisins
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, and nutmeg until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy. Add the eggs and vanilla extract, and continue mixing until everything is fully incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low speed, slowly add the dry flour mixture and mix until just combined. Then mix in the oats and raisins on low speed, being careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours. Chilling the dough helps the cookies hold their shape, but avoid refrigerating for too long, as it can cause the edges to brown too quickly while the centers remain underdone.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough, shape into balls, and place them on the prepared baking sheets, leaving space between each for spreading.
- Bake for 9–11 minutes, until the edges are just turning golden and the centers are still slightly soft. Be careful not to overbake — for soft and chewy cookies, it's best to slightly underbake them. If baking two trays at once, rotate them halfway through for even baking.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
You can customize these oatmeal raisin cookies by adding up to 1 cup of chocolate chips or chopped walnuts to the dough for extra flavor and texture. If you decide to include additional mix-ins, consider reducing the raisins to about 1 cup to maintain balance in the cookie.
Storage Tips:
Baked cookies can be kept fresh in an airtight container at room temperature for up to 1 week. Be sure the container seals well to maintain their softness and flavor. Freezing Instructions:
To freeze baked cookies, let them cool completely and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature for 15–20 minutes or warm them gently in the microwave for a freshly-baked taste. To freeze cookie dough, scoop the dough into individual balls and arrange them on a parchment-lined baking sheet. Freeze the tray for about 2 hours until the dough is firm, then transfer the cookie dough balls to a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months. When baking from frozen, add a few extra minutes to the original bake time — no need to thaw.
Baked cookies can be kept fresh in an airtight container at room temperature for up to 1 week. Be sure the container seals well to maintain their softness and flavor. Freezing Instructions:
To freeze baked cookies, let them cool completely and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature for 15–20 minutes or warm them gently in the microwave for a freshly-baked taste. To freeze cookie dough, scoop the dough into individual balls and arrange them on a parchment-lined baking sheet. Freeze the tray for about 2 hours until the dough is firm, then transfer the cookie dough balls to a zip-top freezer bag or airtight container. They’ll keep well for up to 3 months. When baking from frozen, add a few extra minutes to the original bake time — no need to thaw.