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–+ servings
Oatmeal Raisin Cookies

Irresistibly Chewy Oatmeal Raisin Cookies You'll Love

Enjoy these soft and chewy oatmeal raisin cookies, perfect for satisfying your cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free version.
  • 1 teaspoon Baking Powder No substitutions needed.
  • ½ teaspoon Salt Omit if using salted butter.
  • 1 teaspoon Cinnamon Use ground Ceylon cinnamon for milder taste.
  • ¼ teaspoon Nutmeg Can be omitted or replaced with cloves.
  • 1 cup Butter, softened Plant-based butter can be used for vegan option.
  • ¾ cup Granulated Sugar Consider reducing by ¼ cup for lighter treat.
  • ¾ cup Brown Sugar Do not substitute without adjusting for moisture.
  • 2 teaspoons Vanilla Extract Must be included for classic taste.
  • 2 large Eggs Flax eggs can be used for vegan alternative.
  • 3 cups Old Fashioned Oats Do not use quick oats.
  • 1 cup Raisins Substitute with chocolate chips or omit as desired.
Optional Variations
  • 1 cup Chopped Nuts Add walnuts or pecans for extra crunch.
  • 1 cup Chocolate Chips Substitute for raisins.
  • ½ cup Shredded Coconut Mix in for added texture.
  • Additional Spices Increase cinnamon or add cloves for bolder flavor.

Equipment

  • Oven
  • mixing bowls
  • Electric Mixer
  • Parchment Paper
  • Baking Sheets

Method
 

Baking Instructions
  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
  4. Mix in vanilla extract and eggs, one at a time, beating well after each addition.
  5. Fold dry ingredients into wet mixture until just combined, being careful not to overmix.
  6. Add oats to the dough, mixing until evenly distributed.
  7. Gently fold in raisins, ensuring they are well-spread but intact.
  8. Scoop tablespoon-sized portions of dough onto lined baking sheets, leaving 2 inches of space.
  9. Bake for 12-15 minutes, until edges are golden brown and centers are slightly underbaked.
  10. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 9gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough for at least 30 minutes helps prevent cookies from spreading. Soaking raisins in warm water keeps them juicy.

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