Oatmeal Raisin Cookies

an oatmeal raisin cookie on a counter top with two cookies near it

4.83 from 51 votes

Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are perfectly crisp on the outside and soft and chewy on the inside, exactly the way you would want them to be.

Prep Time20

Cook Time11

Total Time31

Servings: cookies

Calories: 147kcal

Author: Lisa Longley

Ingredients

2 cups all purpose flour see note (240 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature (197.8 grams)
3/4 cup granulated sugar (148.5 grams)
3/4 cup light brown sugar packed (159.8 grams)
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups old fashioned oats (178 grams)
1 cup raisins (149 grams)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until completely mixed.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt
In a large bowl, with a hand-held mixer or using a stand mixer, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes.
14 tablespoons unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition.
2 large eggs, 1 teaspoon pure vanilla extract
Add in the flour mixture. With the mixer on its lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish mixing until it is just combined. Be careful not to continue mixing after the flour is combined.
Mix in the oats and then the raisins.
2 cups old fashioned oats, 1 cup raisins
Using a 1 1/2 tablespoon cookie scoop, scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan halfway through. Remove from the oven, let cool on the baking sheet for 2 minutes, and then transfer to a cooling rack to cool completely.
Enjoy right away or store in an airtight container for up to one week.

Video

Notes

Make sure to measure the flour by scooping it with a large spoon from the container into a one-cup dry measuring cup and then leveling off. If you use your measuring cup to scoop from the container, you will get as much as 25% more flour, which will result in the cookies not spreading.

Nutrition