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Yields:
42
Prep Time:
20 mins
Total Time:
50 mins
Call me old-fashioned, but I think oatmeal raisin cookies are one of the best things on earth. They're chewy with those perfectly buttery, crisp edges and filled with warm spices. Plus, they are made with oats and fruit so they're suitable for breakfast... right? Right.
What I love about this recipe is that it's quick and easy! There's no need to chill the dough, so you can have fresh cookies in under an hour. The recipe makes 3 1/2 dozen, which means you'll have plenty to share if you're baking for a church potluck or bake sale (if you're looking for more inspiration, check out these church potluck desserts and bake sale ideas). But here's the best part: You can bake a few cookies now and freeze the rest of the dough for later. Warm, freshly baked oatmeal raisin cookies whenever you want? Now we're talking. These tasty delights are inspired by my brown sugar oatmeal cookies, so if you like them, try those next!
Do you need a stand mixer to make these cookies?
No, a hand mixer also works great for this recipe. Just use whichever device you have!
Can you use instant oats instead of old-fashioned oats?
Stick with old-fashioned rolled oats for this cookie recipe; they're essential to the chewy texture! Instant oats are finer and more processed than old-fashioned oats, and will leave you with drier cookies.
Can you add nuts to oatmeal raisin cookies?
Sure! Walnuts or pecans would be scrumptious in these cookies. Use 1/2 cup and fold them in with the oats and raisins in step 3.
What's the best way to store oatmeal raisin cookies?
The baked cookies can be stored in an airtight container at room temperature for up to three days or in the freezer for up to three months.
Can you make oatmeal raisin cookies ahead of time?
Sure, you can freeze the unbaked cookie dough. After scooping the dough into balls, place them on a lined baking sheet and freeze until solid. Transfer the dough to a zip-top bag and freeze for up to three months. The dough can be baked from frozen, adding a few minutes to the bake time as needed until they're golden brown.
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Ingredients
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
ground cinnamon
- 1 tsp.
kosher salt
- 1 cup
(2 sticks) salted butter, at room temperature
- 1 cup
packed light brown sugar
- 1/2 cup
granulated sugar
- 2 tsp.
vanilla bean paste or vanilla extract
- 2
large eggs
- 3 cups
old-fashioned rolled oats
- 1 cup
raisins
Directions
- Step 1Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Step 2In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats and raisins by hand with a rubber spatula.
- Step 4Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 10 to 12 minutes.
- Step 5Let cool for 5 minutes on the baking sheets then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough.
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