Marie Saba

From My Kitchen To Yours

Oatmeal Raisin Cookies

These oatmeal raisin cookies are soft, chewy and delicious. They’re baked with hearty rolled oats, brown sugar, a hint of cinnamon, and juicy raisins. They’re the kind of comforting, old-fashioned treat that feels like home.

While these cookies are very easy to make, keep in mind that oatmeal raisin cookies can be a little finicky. The reason is the oats. Oats behave differently than flour. Flour gives cookies structure, while oats add bulk and chew. If you don’t have enough structure (flour), the cookies will spread too much and bake unevenly. And if you don’t give the oats time to hydrate, the oats will be dry and gritty.

So there are two keys to this recipe: (1) Use the correct amount of flour (to ensure the cookies have enough structure), and (2) refrigerate the dough at least one hour before baking (to give the oats time to hydrate). If you have a kitchen scale, you can weigh out 140g flour. If you’re using measuring cups, fluff the flour a bit, then scoop out 1 cup of flour with the measuring cup and level it off with a knife.

Looking for some other cookies to try? Check out our Mexican Wedding Cookies, Easy Biscotti, M&M’s Cookies, Peanut Butter Blossoms, or Snickerdoodles. Happy baking!

Oatmeal Raisin Cookies

Ingredients

½ cup (113 g) unsalted butter, softened
¾ cup (150 g) packed brown sugar
1 large egg
2 teaspoons vanilla
1 cup (140 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
1 ½ cups old-fashioned rolled oats
½ cup raisins

Instructions

Using a stand mixer or electric beaters, cream butter and sugar until fluffy, about 2 minutes. Add egg and vanilla. Beat again until smooth.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Add dry ingredients to wet and mix just to combine. Mix in oats and raisins. Transfer dough to the bowl you used for the dry ingredients, cover with plastic, and refrigerate for 1 hour.
Preheat oven to 350℉. Line a baking sheet with parchment paper. Using a cookie scoop or your hands, place 1 ½ tablespoon portions of dough on the baking sheet about 2 inches apart. Bake for 12 to 14 minutes, until edges are slightly golden and centers are set but still soft. (Cookies will look and feel slightly undercooked but will finish cooking on the pan.) Let cookies sit on baking sheet for 10 minutes; then transfer to a wire rack and finish cooling.

Notes:

How to Store Cookies: Cool cookies completely. Store in an airtight container at room temp for up to 4 days. Add a slice of sandwich bread to the container to keep the cookies soft.
How to Freeze Before Baking: Scoop balls onto a lined baking sheet. Freeze until solid (1-2 hours). Transfer frozen balls into an airtight container. Freeze up to 3 months. To bake from frozen, place frozen balls on baking sheet and bake at 350℉ for 14 to 16 minutes.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!