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Chewy Oatmeal Raisin Cookies

These classic oatmeal raisin cookies feature chewy centers and lightly crisp edges, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour 125 g
  • 1/2–1 teaspoon ground cinnamon to taste
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened 112 g
  • 1/2 cup packed brown sugar 105 g
  • 1/4 cup granulated sugar 50 g
  • 1 large egg, room temperature
  • 1 tablespoon honey or molasses (for deeper flavor, 15 ml)
  • 2 teaspoons pure vanilla extract
Mix-ins
  • 1 1/2 cups old-fashioned oats (large-flake)
  • 2/3 cup raisins

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. Whisk the flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2 minutes.
  4. Add the egg, honey (or molasses), and vanilla. Beat until just combined.
  5. With the mixer on low, add the flour mixture. Mix only until the dry streaks disappear to avoid overmixing.
  6. Stir in the oats and raisins by hand. The dough will be sticky.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes (or up to overnight).
Baking
  1. Scoop dough onto the prepared sheets spacing them about 2 inches apart.
  2. Bake one tray at a time for 9–11 minutes, until tops are just set and edges are lightly golden.
  3. Remove from the oven and let cookies cool on the tray to finish cooking.

Notes

For variations, substitute raisins for chocolate chips or chopped dried apricots. For gluten-free, use a gluten-free flour blend and certified gluten-free oats.