bake · Bake

How to Make Oatmeal Raisin Cookies

Name: How to Make Oatmeal Raisin Cookies
Yield: 24
Ingredients: 1 cup softened butter; 3/4 cup brown sugar; 1/2 cup white sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/3 cups all-purpose flour; 1 tsp cinnamon; 1/2 tsp baking soda; 1/2 tsp salt; 3 cups old-fashioned oats; 1 cup raisins

Mix butter, sugars, eggs, and vanilla, then combine with flour, oats, cinnamon, and raisins. Drop spoonfuls onto baking sheets and bake at 350°F for 10-12 minutes until edges are golden. The key is not overbaking — they'll finish cooking on the hot pan after you pull them out.

Total time: 30 min
Hands-on: 15 min
Serves: 24
Difficulty: Easy

Ingredients

1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
3 cups old-fashioned oats
1 cup raisins

Step by step

Preheat oven to 350°F. Line two baking sheets with parchment paper while the oven heats up.
Cream butter and sugars. Beat 1 cup softened butter with 3/4 cup brown sugar and 1/2 cup white sugar until fluffy, about 3 minutes with an electric mixer.
Add eggs and vanilla. Beat in 2 large eggs one at a time, then 1 teaspoon vanilla extract until completely combined.
Mix dry ingredients. In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Combine wet and dry. Add flour mixture to butter mixture and mix just until combined. Don't overmix or cookies will be tough.
Fold in oats and raisins. Stir in 3 cups old-fashioned oats and 1 cup raisins until evenly distributed throughout the dough.
Shape and bake. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden but centers still look slightly underbaked.
Cool on pan. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll continue cooking on the hot pan.

Tips & troubleshooting

Use old-fashioned oats, not quick-cooking, for better texture and bite
Room temperature butter should give slightly when pressed but not be melted or greasy
Plump raisins in warm water for 10 minutes, then drain and pat dry for softer fruit
Slightly underbake for chewy cookies, bake the full time for crispy edges
Store in an airtight container with a slice of bread to keep them soft

Variations

Chewy Version. Use all brown sugar instead of the mix, and slightly underbake by 1-2 minutes for extra chewiness.
Cranberry Oat. Replace raisins with dried cranberries and add 1/2 teaspoon orange zest to the dough.
Spiced Oatmeal. Add 1/4 teaspoon nutmeg and 1/4 teaspoon ground ginger along with the cinnamon for warming spices.
Chocolate Chip Oat. Use 3/4 cup chocolate chips and 1/4 cup raisins instead of all raisins.

Questions

Why are my cookies spreading too much?: Your butter was too warm or you didn't use enough flour. Chill the dough for 30 minutes before baking next time.
Can I make the dough ahead of time?: Yes, wrap the dough tightly and refrigerate up to 3 days or freeze up to 3 months. Let frozen dough thaw in the fridge overnight.
How do I know when they're done?: The edges should be golden brown while the centers still look slightly underbaked and soft. They'll finish cooking on the hot pan.
Can I substitute the raisins?: Absolutely. Try dried cranberries, chopped dates, chocolate chips, or chopped walnuts. Keep the total add-in amount around 1 cup.