The Best Oatmeal Raisin Cookie recipe – soft in the middle, a little chewy on the outside. Loaded with oats and raisins, and filled with warm flavors like cinnamon and vanilla. Your family will love these oatmeal raisin cookies!
It’s hard to beat a warm, freshly baked cookie featuring the dynamic duo of oats and raisins. But there’s this spiced aroma that wafts from the oven when the cookies are baking, filling your kitchen with a cinnamon scent that can beat even a batch of homemade salted chocolate chip cookies.
There’s One Cookie Variety That Reigns Supreme: The Oatmeal Raisin Cookies
The competition amongst the cookies is tough, but here’s why you’ll fall in love with these oatmeal raisin cookies.
- Soft & chewy centers.
- Crispy on the outside.
- Sweetened with light brown sugar & granulated sugar.
- Loaded with oats.
- Covered with raisins.
- Filled with warm flavors.
- No chill time.
Ingredients In This Oatmeal Raisin Cookie Recipe
- Butter: The base of any cookie recipe. Make sure it’s softened to room temperature.
- Brown Sugar + Granulated Sugar: A blend of both to sweeten and provide structure and tenderness. Brown sugar contains more moisture than white, this helps to make these cookies nice and soft.
- Eggs: Eggs help binding everything together.
- Pure Vanilla Extract + Salt: Both enhance flavor.
- Cinnamon: Goes great with oats and raisins.
- Baking Soda: It helps the cookies rise.
- Cornstarch: This keeps the cookies soft and chewy.
- Oats: These cookies are loaded with oats!
How To Make Oatmeal Raisin Cookies
- Soak the raisins for 1h in the vanilla-egg mixture.
- Preheat the oven to 350 degrees F/180°C. Line several baking sheets with parchment paper.
- Cream butter + sugars. Until smooth, 2 mins.
- Add raisin mixture.
- Dry ingredients.
- Roll or scoop the cookies into balls. Place on a lined baking sheet.
How To Make Perfectly Round Cookies Every Single Time
All you have to do is have your cookie cutter at the ready. Timing is of the essence, if you wait too long, it won’t work.
The moment you take the cookies out, you place the cutter over the cookie (it should be about 0,5 cm (1/4″) bigger than the cookie itself) and make a large circular motion so the edge of the cookie touches the cutter. That’s it. You have perfectly round cookies.
💡Soaking the raisins in the egg and vanilla mixture will allow them to plump up and be super yummy and moist in the baked cookies.
💡Don’t over-bake. Bake your cookies just until the edges are beginning to turn a light golden brown. The centers will look a bit under-done still. This is perfect. If you bake your cookies all the way through, they will over-cook and end up dry by the time they’ve cooled. Not good!
💡Use Old-Fashioned Oats. They provide the ultimate hearty, chewy, thick texture we love!
Chewy Oatmeal Raisin Cookies
- 2 baking sheets lined with baking paper
- Medium bowl
- Ice cream scoop
- stand mixer fitted with paddle attachment or hand mixer
- 230 g Unsalted butter, room temperature
- 200 g Light brown sugar
- 40 g Granulated sugar
- 2 Large Eggs, room temperature
- 1 Tbsp Vanilla extract
- 190 g All-purpose flour Sifted
- 1 tsp Baking soda Sifted
- 1 tsp Cornstarch Sifted
- 1 tsp Ground cinnamon Sifted
- 1/2 tsp Salt Sifted
- 260 g Old fashioned oats
- 140 g Dark or golden raisins
- Beat eggs in small bowl. Add vanilla and raisins. Mix well. Let stand for one hour.
- Preheat your oven to 350°F (180° C). Line two baking sheets with baking paper. Or simply spray them with a nonstick cooking spray.
- In a separate bowl, sift together the flour, baking soda, cornstarch, salt, and ground cinnamon. Whisk to combine. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment beat the butter and both sugars together on medium speed until smooth & creamy (2 mins).Scrape down the sides of your bowl as needed.
- Add the sifted dry ingredients to the batter and mix on low until combined.
- Beat in the oats and raisin-mixture on low speed until combined. Dough will be thick.
- Bake the cookies for about 10 mins until lightly browned on the sides. if needed, after 5 mins, turn your baking sheet so your cookies bake evenly. The centers will look soft and under-baked.Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet.
- Allow to cool before storing in an air-tight container.
Cookies stay fresh at room temperature in an airtight container for up to 1 week.
Baked cookies freeze well for up to 3 months.
Unbaked cookie dough balls freeze well for up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
More Cookie Recipes
If you love these oatmeal raisin cookies, try any of these cookie recipes. You’ll wonder why you haven’t baked them sooner!
If you make this oatmeal raisin cookie recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.