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Soft and Chewy Classic Oatmeal Raisin Cookies

A stack of three golden brown oatmeal raisin cookies resting on a light ceramic plate.
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A straightforward recipe for making classic oatmeal raisin cookies that stay soft and chewy after baking. This recipe uses simple ingredients and a one-bowl method.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the rolled oats and raisins by hand until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look slightly underdone.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them; they will set as they cool.
  • If you prefer a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
  • To make a small batch for two, halve all ingredient quantities.
  • Use old-fashioned rolled oats, not instant oats, for the best texture.

Nutrition

Find it online: https://cookifyme.com/oatmeal-raisin-soft-chewy-cookies/