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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 delightful Oatmeal Raisin Cookies are quick to prepare and yield a perfect balance of chewy oats and sweet raisins. A classic treat that's sure to please everyone.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 1/2 cups raisins
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt; set aside.
Mixing
  1. In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  4. Fold in raisins and any optional walnuts or chocolate chips.
Baking
  1. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but 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.
Storage
  1. Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.

Notes

For chewier cookies, slightly underbake them. For a crispier edge, bake for an extra minute or two. You can substitute dried cranberries or other chopped dried fruits for raisins. Ensure your butter is truly softened for best creaming results. Do not overmix the dough after adding dry ingredients; this can lead to tough cookies.