Best Oatmeal Raisin Cookies
Oatmeal raisin cookies are the definition of cozy baking, and this recipe gets them just right. Soft, chewy, and warm in all the right ways, they’re the kind of cookie that feels nostalgic from the very first bite.
Ingredients
- 1 cup (226g) unsalted butter softened to room temperature
- 1 cup (200g) light or dark brown sugar
- 1/3 cup (66g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 3 cups (270g) old-fashioned rolled oats
- 1 1/2 cups (225g) raisins
Instructions
- Using an electric hand mixer or a stand mixer, cream the 1 cup (226g) unsalted butter, 1 cup (200g) light or dark brown sugar and 1/3 cup (66g) granulated sugar together on medium speed until smooth, about 2 minutes. Add the 2 large eggs and 2 teaspoons pure vanilla extract; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
- In a separate bowl, whisk the 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons ground cinnamon, and 3/4 teaspoon salt together. Add to the wet ingredients and mix on low until combined. Stir in the 3 cups (270g) old-fashioned rolled oats and 1 1/2 cups (225g) raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough (about 1.5 tablespoon of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Freeze the dough. Scoop dough into balls and flash-freeze them on a plate or baking sheet until firm. Then transfer to a freezer bag and store for up to 3 months.
- Bake from frozen. No need to thaw, just follow the recipe as usual, adding a minute or two to the bake time. The tops may brown slightly more, but the cookies will still be delicious.
- Freeze baked cookies. Flash-freeze them on a plate or baking sheet until firm. Then transfer them to a freezer-safe container or bag for up to 3 months.
- Store at room temperature. Keep baked cookies in an airtight container or zip-top bag for up to 1 week… though I doubt they’ll last that long!
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin A: 152IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg