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overhead view of six oatmeal raisin cookies on a wire cooling rack on a marble countertop
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4.71 from 27 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 mins
Cook Time11 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: baking from scratch
Servings: 32 cookies
Calories: 147kcal
Author: Lisa Longley


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


  • Preheat to oven to 350 degrees. Line rimmed baking sheets with parchment paper and set aside.
  • In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until compltely mixed.
  • 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.
  • 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.
  • Add in the flour mixture. With the mixer on it's lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combinging it until it is just combined. Be careful not to continue mixing after the flour is combined in.
  • Mix in the oats and then the 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 half way through. Remove fro the oven, let cool on the baking sheet for two minutes, and then transfer to a cooling rack to cool completely.
  • Enjoy right away or store in an airtight container for up to 1 week.



Make sure to measure the flour by scooping it with a large spoon from the container into a 1 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.


Serving: 1cookie | Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg