Chewy 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 cookies, Dessert

Cuisine American

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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
1½ 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 1½ 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 transferring to wire racks to finish cool.

Notes

Store baked cookies in an airtight container on the counter for up to 5 days.
Freeze them for up to 3 months. Thaw the frozen cookies in an airtight container on the counter.

Nutrition