Oatmeal Raisin Cookies

Classic homemade oatmeal raisin cookies — chewy centers, slightly crisp edges, made with rolled oats, brown sugar, and plump raisins. Easy to adapt and perfect for snacks or dessert.

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Course: Dessert

Cuisine: American

Keyword: oatmeal raisin, cookies, baking, chewy cookies, homemade

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 150kcal

Ingredients

1 cup 226 g unsalted butter, softened
1 cup 200 g packed brown sugar
1/2 cup 100 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups 190 g all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
3 cups 240 g old-fashioned rolled oats
1 1/2 cups 225 g raisins
Optional: 1/2 cup 55 g chopped walnuts or pecans

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter with brown and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla until combined.
Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in the rolled oats and raisins (plus nuts if using) until evenly distributed.
Scoop dough by rounded tablespoons onto prepared sheets, spacing about 2 inches apart.
Optional: chill scooped dough 30–60 minutes for thicker cookies and less spreading.
Bake for 10–12 minutes, until edges are golden and centers look set but still soft.
Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

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