Classic Oatmeal Raisin Cookie Recipe
An old-fashioned oatmeal raisin cookie recipe that delivers chewy texture, warm cinnamon notes, and plump raisins—perfect for dessert or an afternoon sweet snack!
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats gluten-free if desired
- 1 cup raisins unsulphured
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Mix in eggs, one at a time, then stir in vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt until evenly blended.
- Gradually add the dry mixture to the wet ingredients on low speed, mixing until no streaks remain.
- Gently fold in rolled oats and raisins (plus nuts if using) until fully incorporated.
- Cover and chill dough in the refrigerator for at least 15 minutes to help cookies keep their shape.
- Scoop 2 tablespoons of dough per cookie onto prepared sheets, flatten slightly, and bake for 10–12 minutes until edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
For best results, chill dough and rotate baking sheets halfway through baking. Dough logs can be frozen up to 3 months.
Nutrition
Calories: 160kcal
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