Oatmeal Raisin is right up there on the “Classic Cookie Recipes” list, along with Chocolate Chip Cookies, Peanut Butter Cookies, and No Bake Cookies. You’ll love these Easy Oatmeal Raisin Cookies!
A Classic Cookie Recipe
Who loves cookies? These oatmeal raisin cookies are soft and chewy with a hint of cinnamon and can be made in under 30 minutes! Really, there’s no reason not to make these oatmeal cookies. Now, I don’t know about you, but for the longest time, I always opted for Chocolate Chip Cookies over oatmeal raisin cookies. But after finding the perfect oatmeal raisin recipe, it’s a close race! They’re soft and chewy, with a delicious caramel brown sugar flavor. The oatmeal adds lots of texture, and the raisins make the recipe a classic.
How the Ingredients Work Their Magic
So let’s talk specifics about this Chewy Oatmeal Raisin Cookies recipe, and what each of the ingredients contributes to the final product.
How to Make Oatmeal Raisin Cookies
We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! PREP. Preheat the oven to 350°F. Line the cookie sheets with parchment paper or silicone baking mats. WET INGREDIENTS. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Then beat in the vanilla and eggs. DRY INGREDIENTS. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon. FORM. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets. BAKE. Bake for 9-11 minutes or until the tops are just set. Simple as that, your first batch is ready in about 25 minutes!
Recipe Tips
No raisins. Easily substitute craisins, dried chopped dates, or golden raisins, or leave them out. Add flavor. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor. Bar cookies. Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Bake at 350°F for 30 to 35 minutes or until light golden brown. Cool and cut into 24 bars.
Storing Info
STORE. Keep baked oatmeal raisin cookies in an airtight container at room temperature. FREEZE BAKED. Keep cookies in a container or freezer storage bag for up to three months. Make sure the cookies have cooled completely before storing them. FREEZE DOUGH. Store unbaked cookies after forming them into balls. Just place the balls in a Ziploc bag and store them in the freezer. When baked from frozen, they’ll likely take an extra minute or two.
For more oatmeal cookies, try:
Coconut Oatmeal CookiesOld-Fashioned Ice Oatmeal CookiesChocolate Coconut Oatmeal CookiesPeanut Butter Oatmeal CookiesSimple Oatmeal Cookies
