Oatmeal Raisin Cookies
These oatmeal raisin cookies are soft in the middle, lightly crisp at the edges, and full of cinnamon, brown sugar, and chewy raisins. They are simple enough for a weeknight bake and sturdy enough to pack in a lunchbox.
Total
32 min
Servings
Makes about 24 cookies
Level
Easy
Oatmeal raisin cookies are the kind of bake that feels familiar before the first bite. Rolled oats give them a hearty chew, while raisins add little pockets of sweetness.
This version uses brown sugar for softness, a little cinnamon for warmth, and a short rest in the fridge to help the cookies hold their shape. You do not need special equipment beyond a bowl, a spoon, and a baking sheet.
For plumper raisins, soak them for a few minutes before mixing the dough. It is a small step, but it makes a noticeable difference in the final cookie.
01What you'll need
Ingredients
12 items · Makes about 24 cookies
- 1 cup raisins
- Hot water, for soaking the raisins
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats
02How to make it
Step-by-step
1. Soak the raisins
Place the raisins in a small bowl and cover them with hot water. Let them sit for 10 minutes, then drain well and pat dry with a clean towel. This keeps the raisins soft instead of dry and chewy.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Whisking means stirring quickly with a fork or whisk so the ingredients are evenly combined.
3. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color, about 2 minutes with a hand mixer or 3 minutes by hand with a sturdy spoon.
4. Add the egg and vanilla
Beat in the egg and vanilla until the mixture looks smooth. Scrape down the sides of the bowl so no streaks of butter or sugar are left behind.
5. Stir in the oats and flour mixture
Add the dry ingredients to the butter mixture and stir just until no dry flour remains. Stir in the rolled oats. The dough will be thick and a little sticky.
6. Fold in the raisins and chill
Fold in the drained raisins. Folding means gently stirring from the bottom of the bowl up and over the dough. Cover the bowl and chill the dough for 30 minutes. This helps the cookies spread less in the oven.
7. Heat the oven and shape
Heat the oven to 350°F. Line two baking sheets with parchment paper. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the sheets. Gently flatten each mound just a little.
8. Bake and cool
Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
03From our kitchen
Cook's tips
- Make-ahead dough: Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag and freeze for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Add a small piece of sandwich bread to the container if you want them to stay softer.
- Raisin swap: Use dried cranberries, chopped dates, or golden raisins in place of regular raisins. If the fruit is very dry, soak it briefly in hot water and pat it dry before adding.
- Oat choice: Old-fashioned rolled oats give the best chewy texture. Quick oats will work, but the cookies will be softer and less textured. Avoid steel-cut oats, which stay too firm for this recipe.
- Butter temperature matters: Softened butter should dent when pressed but should not look greasy or melted. Melted butter can make the cookies spread too much.
- For thicker cookies: Chill the dough for 1 hour instead of 30 minutes, and make sure your baking sheets are cool before adding the next batch.
Cook's note
These cookies are written for old-fashioned rolled oats and standard American measuring cups. If measuring by volume, spoon the flour into the cup and level it off rather than scooping straight from the bag, which can pack in too much flour.
04Frequently asked
Questions & answers
Can I make oatmeal raisin cookies without chilling the dough?
Yes, but the cookies may spread more and bake up thinner. Even 20 to 30 minutes in the fridge helps the oats absorb moisture and gives the cookies a better shape.
Why are my oatmeal raisin cookies dry?
Dry cookies usually come from too much flour, overbaking, or raisins that were very dry. Measure the flour lightly, pull the cookies from the oven while the centers still look a little soft, and soak the raisins if needed.
Can I add nuts or chocolate chips?
Yes. Add up to 1/2 cup chopped walnuts, pecans, or chocolate chips. If you add more than that, the dough may not hold together as well.
Can I use quick oats instead of rolled oats?
You can use quick oats in the same amount, but the texture will be less chewy. The cookies will taste good, just a bit softer and more uniform.
How do I know when the cookies are done?
Look for lightly golden edges and centers that are set but still soft. They will firm up as they cool on the hot baking sheet.
05Keep cooking
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