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
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/3 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla essence/extract
- 1 cup raisins soaked
Instructions
- While prepping your ingredients, soak raisins in warm water for 10-15 minutes (optional, but recommended for soft, plump raisins). Drain before using.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together your dry ingredients:
- 1 cup all-purpose flour, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp nutmeg.
- Set aside.
- In a large bowl, cream ½ cup softened unsalted butter, ⅓ cup brown sugar, and 2 tbsp granulated sugar for 2–3 minutes, until light and fluffy.
- Add 1 large egg and 1 tsp vanilla extract to the butter mixture. Mix well for about 1 minute.
- Gradually mix in the dry ingredients until fully combined.
- Fold in 1 cup old-fashioned rolled oats, followed by the soaked raisins.
- Using a cookie scoop, portion dough into mounds (about 2 tablespoons each) and place on the baking sheets, spaced about 2 inches apart.
- Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
- Cookies will continue to firm up as they cool.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Note: My sugar ratio leans toward less sweet than commercial cookies — if you want sweeter cookies adjust granulated sugar to 1/3 cup.
Tip: soak the raisins in warm water for 10 mins, then drain before folding into the dough. This keeps them juicy!