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Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and sweet raisins. Perfect for a comforting dessert or snack, they combine the warmth of cinnamon with the nutty flavor of walnuts, making them a delicious homemade treat that everyone will love.


Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Add-ins

  • 3 cups old-fashioned rolled oats
  • 1 cup raisins
  • 1/2 cup chopped walnuts (optional)


Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent cookies from sticking.
  2. Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then add the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
  6. Fold in Oats, Raisins, and Walnuts: Gently fold in the rolled oats, raisins, and walnuts if using, distributing them evenly throughout the dough.
  7. Scoop Dough onto Baking Sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers remain slightly soft to keep them chewy.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

  • For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
  • Chill the dough for 30 minutes before baking for a thicker texture and less spread.
  • Swap raisins with dried cranberries or chocolate chips for a different flavor profile.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 10 g
  • Sodium: 90 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg