Oatmeal Raisin Cookies

How to Make Oatmeal Raisin Cookies

1. 1

   Step 1: Preheat and prepare pans

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside so you're ready to bake as soon as the dough is chilled.
2. 2

   Step 2: Cream butter and brown sugar, add eggs and vanilla

   In a large bowl, beat the softened butter and packed light brown sugar together until glossy and slightly aerated, about 2–3 minutes — the brown sugar is the key to chewiness and deep flavor. Beat in the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla until fully combined.

   For this step

   • 3/4 cupUnsalted butter, softened
   • 1 1/2 cupsLight brown sugar, packed
   • 2 largeLarge eggs
   • 1 1/2 tspPure vanilla extract
   
3. 3

   Step 3: Combine dry ingredients

   In a separate bowl whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly distributed. This ensures the leavening and spices are consistent throughout the dough.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1 tspBaking soda
   • 1 tspFine sea salt
   • 1 tspGround cinnamon
   
4. 4

   Step 4: Finish dough with oats and raisins

   Fold the dry mixture into the butter-sugar mixture just until incorporated — avoid overmixing to keep cookies tender. Stir in the old-fashioned rolled oats and raisins by hand until evenly distributed.

   For this step

   • 2 cupsOld-fashioned rolled oats
   • 1 1/2 cupsRaisins
   
5. 5

   Step 5: Chill, scoop, and bake

   Chill the dough in the refrigerator for 30–45 minutes to firm up (this preserves thickness and chewiness). Scoop 2-tablespoon mounds onto the prepared sheets, spacing about 2 inches apart, and bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers still look slightly soft.
6. 6

   Step 6: Cool and store

   Let cookies cool on the baking sheet 5 minutes to finish cooking, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
   

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside so you're ready to bake as soon as the dough is chilled.
2. In a large bowl, beat the softened butter and packed light brown sugar together until glossy and slightly aerated, about 2–3 minutes — the brown sugar is the key to chewiness and deep flavor. Beat in the eggs one at a time, scraping the bowl after each addition, then mix in the vanilla until fully combined.
3. In a separate bowl whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon until evenly distributed. This ensures the leavening and spices are consistent throughout the dough.
4. Fold the dry mixture into the butter-sugar mixture just until incorporated — avoid overmixing to keep cookies tender. Stir in the old-fashioned rolled oats and raisins by hand until evenly distributed.
5. Chill the dough in the refrigerator for 30–45 minutes to firm up (this preserves thickness and chewiness). Scoop 2-tablespoon mounds onto the prepared sheets, spacing about 2 inches apart, and bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers still look slightly soft.
6. Let cookies cool on the baking sheet 5 minutes to finish cooking, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.