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A close-up of several freshly baked oatmeal raisin cookies on a cooling rack.

Quick way to grow perfect Oatmeal Raisin Cookies

These classic oatmeal raisin cookies are soft, chewy, and packed with flavor, offering a perfect balance of comforting oats and sweet raisins.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 3 cups old-fashioned rolled oats
  • 1.5 cups raisins

Equipment

  • Mixing bowls (medium and large)
  • Whisk
  • Electric mixer (stand or hand)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone mats
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside.
Mixing
  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in the rolled oats and raisins until evenly distributed throughout the dough.
Baking
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  3. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewiness, underbake the cookies slightly. Store leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze the cookie dough balls for later; bake directly from frozen, adding an extra minute or two to the baking time.