This classic oatmeal raisin cookie recipe is a winner for everyone. Packed with chewy rolled oats, plump raisins bursting with sweetness, and a hint of cinnamon for an extra warm touch,
these cookies are sure to bring back happy childhood memories. Kids will love the satisfying texture and fruity bursts in every bite,
making them the perfect lunchbox companion or after-school pick-me-up. For adults, enjoying a warm, soft oatmeal raisin cookie alongside a steaming cup of coffee makes a delicious and familiar pairing that can't be beat.
For more Oatmeal-Inspired Cookies, check out these recipes: Oatmeal Cookies with Coconut and Oatmeal Cookies with Chocolate Chips.
Note: The full instructions are provided in the recipe card below.
- Whisk dry ingredients.
- Mix butter, sugars, and salt.
- Add raisins.
- Combine mixtures.
- Add eggs and vanilla, and mix dough.
- Freeze the dough for 15 minutes.
- Roll into balls and freeze.
- Preheat oven to 350°F.
- Line baking sheets.
- Place cookies.
- Bake for 11-14 minutes.
- Cool on the sheet and transfer to a rack.
Camila's Tips and Advice
- Make sure to preheat your oven to ensure even baking.
- For tender, chewy cookies, do not overmix. Combine wet and dry ingredients just until no dry flour or separate wet ingredients are visible.
- Scoop even portions of dough for consistent cookie sizes to ensure they bake uniformly.
- Bake one batch at a time, keeping the other batch of cookies in the freezer while baking the first batch.
- Make sure to leave space between cookies because they will spread a little bit.
- Keep a close eye on the cookies as they bake. They should be slightly golden, but the center is still soft when you take them out of the oven.
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Recipe
Easy Oatmeal Raisin Cookies
Ingredients
- 125 g all-purpose flour , spooned & leveled
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g unsalted butter , cold
- 100 g light brown sugar , firmly packed
- 100 g granulated sugar
- 1 large egg , cold
- ½ tablespoon pure vanilla extract
- 150 g old-fashioned rolled oats or quick oats
- 150 g raisins or dried cranberries
Instructions
- Whisk flour, oats, cinnamon, baking soda, and baking powder in a large bowl.
- In a stand mixer, mix butter, brown sugar, granulated sugar, and salt until a crumbly texture forms. Add the raisins and mix until well distributed.
- Add the flour mixture and mix until a crumbly texture forms. Scrape down the sides of the bowl.
- Lightly beat the eggs and vanilla extract, add them to the mixer, and mix until the cookie dough comes together-don't overmix!
- Cover the dough with plastic wrap and freeze for 15 minutes.
- Scoop 50 g portions of dough, roll into balls, and place in an airtight container. Freeze for at least 2 hours or overnight.
- Preheat oven to 350°F and set a rack in the center position of the oven. Line two large baking sheets with parchment paper. Place cookies on the prepared baking sheets, leaving enough space to expand.
- Bake for 11-14 minutes until the edges are golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
