Oatmeal Raisin Cookies

These oatmeal raisin cookies deliver the perfect balance of chewy centers and crisp edges, packed with warm cinnamon flavor, hearty oats, and plump raisins. A classic homemade treat that's simple, comforting, and ideal for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 220kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer
whisk
baking sheets
Parchment paper
Spatula or wooden spoon
wire cooling rack

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
3 cups old-fashioned rolled oats
1 1/2 cups raisins (soaked and drained)
1/2 cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Soak raisins in warm water for 10 minutes, then drain and pat dry.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
Gradually combine dry ingredients with wet mixture until just incorporated.
Fold in oats, raisins, and optional walnuts.
Drop rounded tablespoons of dough onto baking sheets and slightly flatten.
Bake for 10–12 minutes until edges are golden and centers are soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Soak raisins in warm water for 10 minutes to keep them soft and juicy. Do not overbake—cookies should look slightly underdone in the center. Chill dough for 30 minutes if cookies spread too much. You can substitute nuts, chocolate chips, or coconut for variation. Freeze baked cookies up to 3 months.

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