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Oatmeal raisin cookies on a black dish.
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Oatmeal Raisin Cookies

Crispy on the outside and chewy inside, these Oatmeal Raisin Cookies are pretty much the perfect cookie! Easy to bake, nut-free, and delicious, bake a batch today!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Desserts
Cuisine: American
Keyword: cookies, oatmeal, oatmeal cookies, oatmeal raisin cookies, raisins
Servings: 24 cookies
Calories: 105kcal
Author: Chef Jenn

Equipment

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt double the salt if you're using unsalted butter
  • 1/2 cup butter
  • 1/2 cup brown sugar packed
  • 1/4 cup white granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole rolled oats
  • 1/2 cup golden raisins

Instructions

  • Preheat your oven to 350-F and line two baking sheets with parchment paper.
  • Whisk the flour, cinnamon, baking soda, baking powder, and salt in a bowl until well combined.
  • Cream the butter, brown sugar, and white sugar together in the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer). About 3-4 minutes.
  • Add the egg and vanilla and mix until combined, scraping down the sides as needed.
  • Add the flour mixture and mix on low speed until combined.
  • Mix in the oatmeal and raisins, mixing for 30-60 seconds or until just mixed.
  • Use a 1-tablespoon cookie scoop to scoop out balls of dough and place them about 2-inches apart on a prepared baking sheet.
  • Bake the cookies for about 12 minutes or until golden brown and set.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack.
  • Enjoy!

Notes

Chef Jenn's Tips

  • Don't soften the butter before making these cookies! The butter should be cool - not cold. If your butter is very soft, pop it into the fridge for 15 minutes before making these cookies.
  • Yellow raisins are my favorite in this Oatmeal Raisin Cookie recipe, but you can use brown raisins. If your raisins are on the dry side, hydrate them in hot water for 15 minutes, then drain them before using them.
  • Unused cookie dough can be kept tightly wrapped in the fridge or freezer. Thaw before baking.
  • Don't overload your baking sheet - the cookies will spread.
  • Don't like raisins? Leave them out!

Nutrition

Serving: 1cookie | Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg