Oatmeal Raisin Cookies Recipe

Oatmeal Raisin Cookies are soft, chewy, and packed with oats, raisins, and chocolate chips. This homemade cookie recipe is easy to make and perfect for a quick dessert, lunchbox treat, or holiday baking. The combination of warm cinnamon, plump raisins, and rich chocolate creates a classic cookie with great texture and flavor.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 8 Tbsp unsalted butter, at room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup raisins
• 1 cup semisweet chocolate chips

Instructions

Preparation:

1. Preheat the oven to 350˚F and position a rack in the center. Line two baking sheets with parchment paper.
2. Place raisins in a bowl of warm water and soak for 15 minutes, then drain and pat dry with paper towels.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Making the Cookie Dough:

4. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for about 2 minutes until light and fluffy.
5. Add the egg and vanilla extract, mixing until fully incorporated.
6. Gradually mix in the dry ingredient mixture on low speed until just combined.
7. Fold in the oats, raisins, and chocolate chips using a spatula. The dough will be thick.

Baking the Cookies:

8. Divide the dough into 16 equal portions (about 2 inches in diameter). Use a 3-Tbsp or 2 oz cookie scoop for uniform sizing.
9. Slightly flatten each dough ball using the back of a measuring cup.
10. Bake one sheet at a time for 12-14 minutes, until the edges are lightly golden. Do not overbake.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Store in an airtight container for up to 3 days.

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Tips

• Soaking the raisins prevents them from drying out in the oven and keeps them plump.
• Use room temperature butter and eggs for better consistency in the dough.
• To keep cookies soft, store them with a slice of bread in an airtight container.
• If baking in batches, keep the dough chilled between rounds to prevent spreading.

Variations and Substitutions

• Nuts: Add 1/2 cup chopped walnuts or pecans for extra crunch.
• Spices: Increase cinnamon or add a pinch of nutmeg for a warmer flavor.
• Sweeteners: Swap light brown sugar with dark brown sugar for deeper caramel notes.
• Chocolate-Free: Omit chocolate chips for a classic oatmeal raisin cookie.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

FAQs

Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking.

Why are my cookies too dry?
Overbaking or using too much flour can dry out the cookies. Measure flour using the spoon-and-level method to prevent excess.

Can I freeze oatmeal raisin cookies?
Absolutely! Freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.

Serving Suggestions

• Pair with a glass of milk or coffee for a comforting snack.
• Serve warm with a scoop of vanilla ice cream for dessert.
• Pack in lunchboxes for a homemade sweet treat.

Why You’ll Love This Recipe

• Soft, chewy texture with a perfect balance of sweetness and spice.
• Easy to make with pantry-friendly ingredients.
• A great mix of hearty oats, juicy raisins, and rich chocolate chips.
• Freezer-friendly for quick, homemade cookies anytime.