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Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies, packed with cinnamon and perfectly balanced sweetness, ideal for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened (can swap for salted butter; omit added salt if using salted)
  • 1 cup brown sugar, packed (more brown sugar = chewier cookies)
  • 1/2 cup granulated sugar (helps with slight crispness)
  • 2 large eggs (for structure and moisture)
  • 1 teaspoon vanilla extract (enhances overall flavor)
Dry Ingredients
  • 1 1/2 cups all-purpose flour (for structure; for a denser cookie, try part whole-wheat)
  • 1 teaspoon baking soda (leavener)
  • 1 teaspoon cinnamon (warms the flavor)
  • 1/2 teaspoon apple pie spice (optional but adds depth)
  • 1/2 teaspoon salt (balances sweetness)
Mix-Ins
  • 3 cups rolled oats, old-fashioned (provides chew and body; avoid instant oats)
  • 1 cup raisins (can swap for chocolate chips or dried cranberries)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Position racks in the middle.
  2. In a large bowl, cream the softened butter with the brown and granulated sugars until smooth and slightly fluffy.
  3. Beat in the eggs one at a time. Add the vanilla and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, apple pie spice, and salt.
  5. Gradually add the dry mix to the butter mixture. Stir until just combined — don’t overmix.
  6. Fold in the rolled oats and raisins until evenly distributed.
Baking
  1. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes, or until the edges are lightly golden but centers still look slightly soft.
  3. Let cookies cool on the baking sheet for 3–5 minutes so they set, then transfer to a wire rack to cool completely.

Notes

For even sizing, use a cookie scoop for consistent rounds. Store at room temperature in an airtight container for up to 4–5 days, or freeze baked cookies for up to 3 months.