Oatmeal Raisin Cookie Recipe
There’s just something comforting about a homemade oatmeal raisin cookie. It’s the kind of treat that feels like a hug in cookie form — warm, soft, and sweet with just the right chew. Whether you're baking for your family, prepping for a potluck, or just treating yourself, this oatmeal raisin cookie recipe is one you'll come back to again and again.
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the Butter and Sugars
- In a stand mixer or large bowl with a hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Add the Oats and Raisins
- Fold in the oats and raisins until evenly distributed.
- Scoop and Bake
- Drop dough into balls (about 2 tablespoons each) on the lined baking sheets, spacing 2 inches apart.
- Bake to Perfection
- Bake for 10–12 minutes or until the edges are golden brown but the centers still look slightly underdone.
- Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Soaking the raisins enhances their texture and prevents burning during baking.
- Don’t overbake — remove cookies when the centers are still slightly underdone.
- You can freeze the dough balls for easy bake-ahead treats.
- Substitute chocolate chips or add chopped walnuts for variation.
- Store in an airtight container at room temperature for up to 5 days.