Oatmeal Raisin Cookies
Warm, chewy, and full of cozy flavor — these oatmeal raisin cookies are packed with buttery oats, sweet raisins, and just the right touch of spice. Soft in the middle with crisp edges, they’re the kind of cookie that feels like home.
Equipment
- mixing bowl For combining all your ingredients. Medium or large works best.
- Spatula or Spoon To help mix the dough without overworking it.
- Sifter (Optional) To sift the flour for a lighter texture, especially if your flour is compact.
- Hand MIxer or Stand Mixer For creaming the butter and sugar.
- Cookie Scoop or Spoon To portion out the cookie dough.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup 1 stick unsalted butter softened
- ⅓ cup packed brown sugar
- 1 tbsp granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract or essence
Mix-Ins
- ½ cup raisins soaked and well-drained
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and set aside.
- Place raisins in warm water for 10–15 minutes to plump. Drain well and pat dry. Set aside.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter & Sugar
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add Egg & Vanilla
- Beat in the egg, then add vanilla. Mix until fully incorporated.
Combine
- Add dry ingredients to the wet mixture. Mix just until no dry flour remains — do not overmix.
Fold in Raisins
- Gently fold in soaked raisins.
Chill (Optional)
- Chill dough for 10–15 minutes to help control spread.
Scoop & Bake
- Scoop dough into 1½ tbsp portions, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers look soft.
Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Tip: soak the raisins in warm water for 10 mins, then drain before folding into the dough. This keeps them juicy!
Texture control: Slightly underbake for soft centers; bake 1–2 minutes longer for firmer edges.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking.
Note: My sugar ratio leans toward less sweet than commercial cookies — if you want sweeter cookies adjust granulated sugar to 1/3 cup.