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Oatmeal Raisin Cookies

These oatmeal raisin cookies are soft, chewy treats with a warm cinnamon aroma and bursts of sweet raisins in every bite. They are made by mixing oats, raisins, butter, sugar, and spices, then baking until golden around the edges. The final cookies have a tender, slightly chewy texture with a cozy, rustic appearance.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats lightly toasted for extra flavor
  • 1/2 teaspoon baking soda
  • a pinch salt
  • 1/2 cup unsalted butter softened at room temperature
  • 1/2 cup brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 1/2 cup raisins plump and juicy, soaked if dry
  • 1/2 cup chopped nuts optional, such as walnuts or pecans

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cookie scoop or tablespoon
  • Baking sheet
  • Parchment paper or silicone mat
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone mat. Toast the oats lightly in a dry pan until fragrant, then measure out.
  2. In a large mixing bowl, combine the toasted oats, baking soda, and salt. Stir to distribute evenly.
  3. In another bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and slightly pale, about 2-3 minutes.
  4. Add the egg and vanilla extract to the creamed mixture, then beat until well combined and slightly increased in volume.
  5. Gradually fold the dry oat mixture into the wet ingredients, mixing gently just until incorporated. Avoid overmixing to keep the cookies tender.
  6. Stir in the raisins and chopped nuts if using, ensuring they are evenly distributed throughout the dough.
  7. Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing each about 2 inches apart. Slightly flatten each cookie with the back of a fork or your fingers.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft. You’ll smell warm cinnamon and toasted oats filling your kitchen.
  9. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set perfectly and stay chewy.
  10. Once cooled, enjoy your oatmeal raisin cookies fresh, or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies wrapped tightly for up to 3 months.

Notes

For extra flavor, toast your oats lightly before mixing. Chilling the dough for 30 minutes helps the cookies hold their shape better during baking. Add a pinch of flaky sea salt on top before baking to enhance sweetness.