Craving a comforting classic with a chewy bite and a hint of warm spice? Oatmeal raisin cookies are the ultimate nostalgic treat that never goes out of style.
These cookies strike a perfect balance between soft and hearty, thanks to the chewy oats, plump raisins, and a touch of cinnamon.
Ingredients List
Creating the perfect oatmeal raisin cookie requires a blend of pantry staples that work together to deliver texture and flavor in every bite. Let’s break down the essentials:
Cookie Dough Ingredients
- ½ cup salted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup raisins
Required Kitchen Tools
Baking oatmeal raisin cookies doesn’t require fancy tools, but having the right equipment on hand makes the process smoother and the results more consistent. Here’s what you’ll need:
- Stand Mixer or Hand Mixer: For creaming the butter and sugar until light and fluffy.
- Mixing Bowls: At least two—one for the wet ingredients and one for the dry mix.
- Silicone Spatula or Wooden Spoon: Useful for folding in oats and raisins without overmixing.
- 4-Teaspoon Spring-Loaded Scoop: Ensures evenly sized cookies for uniform baking.
- Parchment Paper or Silicone Baking Mats: Prevents sticking and promotes even browning.
- Baking Sheets: For placing your cookie dough before heading into the oven.
- Cooling Rack: Allows the cookies to cool evenly without getting soggy on the bottom.
Having these tools at your fingertips sets the stage for a flawless batch of oatmeal raisin cookies every time.
Dough Preparation
Getting the cookie dough just right is key to achieving the soft, chewy texture that makes oatmeal raisin cookies so beloved. Follow these steps to build a rich, flavorful dough.
Mixing the Ingredients
Start by adding the softened butter and packed brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture becomes light and fluffy—this should take about 3–4 minutes. Don’t forget to scrape down the sides of the bowl occasionally to ensure even mixing.
Next, add the egg and vanilla extract. Continue beating until everything is well combined and smooth.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon. This blend of leavening agents and spices helps balance out the sweetness while creating the ideal cookie texture.
With the mixer on low speed, gradually incorporate the dry ingredients into the wet mixture. Mix only until the flour is just combined—overmixing at this stage can lead to tough cookies.
Folding in the Oats and Raisins
Once the dough base is ready, it’s time to add the key texture ingredients. Using a spatula or the mixer on low speed, fold in the old-fashioned oats and raisins. The oats bring a chewy bite while the raisins add little pops of natural sweetness.
Chilling the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (up to 2 hours). Chilling helps solidify the butter and allows the flavors to develop, which leads to a thicker, chewier cookie that won’t spread too much in the oven.
Baking the Cookies
Once your dough is properly chilled and the oven is preheated, it’s time to turn that delicious mixture into golden-brown, chewy cookies.
Preheating and Preparing the Pans
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats—this prevents sticking and promotes even browning without burning the bottoms.
Scooping and Spacing the Dough
Using a 4-teaspoon spring-loaded scoop (or a tablespoon if you don’t have one), drop evenly sized portions of dough onto the prepared baking sheets. Be sure to space each scoop about 2 inches apart to give the cookies room to spread as they bake.
Baking to Perfection
Bake the cookies for about 12 minutes, or until they’re lightly browned around the edges but still slightly soft in the center. This balance is key for the perfect chewy texture. If you prefer a crispier cookie, add 1–2 extra minutes, but be careful not to overbake—these cookies continue to set as they cool.
Cooling the Cookies
Once baked, remove the cookies from the oven and let them cool on the pans for 3 minutes. Then transfer them to a wire cooling rack to cool completely. This prevents the bottoms from becoming soggy and helps the cookies firm up nicely.
Serving and Storage
Freshly baked oatmeal raisin cookies are comforting and satisfying all on their own—but knowing how to serve and store them properly keeps that goodness going long after the oven’s off.
Serving Suggestions
These cookies are incredibly versatile and pair wonderfully with a variety of accompaniments:
- With Milk: The classic pairing—dunk your cookie into a cold glass of milk for the ultimate nostalgic treat.
- Coffee or Tea: Their cinnamon-spiced sweetness complements both hot coffee and cozy herbal teas.
- Ice Cream Sandwiches: For a creative twist, sandwich a scoop of vanilla or cinnamon ice cream between two cookies.
No matter how you enjoy them, these cookies are best served slightly warm or at room temperature for that perfect chewy bite.
Storage Instructions
Keeping Cookies Fresh
Store completely cooled cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 5 days. To help maintain their softness, consider placing a slice of white bread in the container—the cookies will absorb the moisture without getting soggy.
Freezing for Later
Want to keep a stash on hand for future cravings? You’ve got options:
- To Freeze Baked Cookies: Place cooled cookies in a freezer-safe bag or container. Freeze for up to 3 months. Let thaw at room temperature or reheat gently in the oven or microwave.
- To Freeze Cookie Dough: Scoop the dough into portions and freeze on a baking sheet. Once solid, transfer to a sealed freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
Oatmeal Raisin Cookies Recipe
Ingredients
Cookie Dough
- ½ cup salted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup raisins
Instructions
- For creaming the butter and sugar until light and fluffy.
- At least two—one for the wet ingredients and one for the dry mix.
- Useful for folding in oats and raisins without overmixing.
- Ensures evenly sized cookies for uniform baking.
- Prevents sticking and promotes even browning.
- For placing your cookie dough before heading into the oven.
- Allows the cookies to cool evenly without getting soggy on the bottom.
Conclusion
There’s something timeless about a good oatmeal raisin cookie. With their chewy texture, cozy cinnamon notes, and bursts of raisin sweetness, they hit all the right comforting notes.
By following each step—from creaming the butter to chilling the dough and baking just right—you’ll end up with a batch of cookies that rivals any bakery.
