Best Oatmeal Raisin Cookies

A soft and chewy Oatmeal Raisin Cookie with the perfect ratio of oats and raisins. Bake and freeze or freeze the cookie dough balls for baking fresh Oatmeal Raisin cookies anytime.

Course Dessert

Cuisine American

Keyword best oatmeal raisin cookies, how to make oatmeal raisin cookies, oatmeal raisin cookies recipes

Prep Time 20

Cook Time 10

Servings

Calories 149kcal

Author Beth Pierce

Ingredients

1 cup raisins
1 ½ cups all purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¾ cup butter softened
⅔ cup granulated sugar
⅔ cup light brown sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
3 cups rolled oats

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine the raisins and enough hot water to cover them. Let them plump up for about 15 minutes. Drain the raisins and dry them well with paper towels.
In a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt.
Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined. Scrape the sides of the bowl and beater down as needed.
Turn the mixer to low (or stir) and add the dry ingredients to the wet ingredients mixing until combined. Stir in the raisins and oats.
Using a 1 1/2 tablespoon scoop, roll the cookie dough into balls and place them on the prepared baking sheet with 2 inches of space between the cookie dough balls. Bake for 10-12 minutes or until lightly browned. Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool.

Notes

Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.
For plump, juicy raisins, soak them in hot water for 15 minutes. Drain and dry well with paper towels.
Use real vanilla extract, as it really does make a difference.
Cover your baking sheets with parchment paper or silicone baking mats. They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking.
Use old-fashioned oats, not quick oats, for a good chewy cookie.
Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly. In addition to that, your cookies will not bake together.
Always preheat your oven and load your cookies in the center of the oven.
For optimum results, bake one sheet of cookies at a time. Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.
Last but not least, and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.

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