Oatmeal Raisin Cookies
Chewy-centered oatmeal cookies studded with plump raisins and warm spices. A nostalgic American classic that comes together in under 30 minutes.
- Total time
- 30 min
- Servings
- 24
- Calories
- 145
- Protein
- 2g
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 whole large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 2 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- 1
Preheat your oven to 350°F and position one rack in the upper third and one in the lower third — you'll bake two sheets at once. Line two large baking sheets with parchment paper.
- 2
In a small bowl, whisk together 1 cup all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, and 0.25 teaspoon fine sea salt. Set aside.
- 3
In a medium bowl, cream together 0.5 cup softened unsalted butter, 0.75 cup packed light brown sugar, and 0.25 cup granulated sugar using an electric mixer on medium speed. Beat for 3-4 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates a tender cookie.
- 4
Crack 1 large egg into a small dish and beat it lightly with a fork. Add the egg and 1 teaspoon vanilla extract to the butter mixture and beat for 1-2 minutes until fully combined — the mixture should look creamy and homogeneous, with no visible streaks of egg.
- 5
Pour the flour mixture into the wet ingredients and fold together with a rubber spatula until just combined — stop as soon as you see no white flour streaks. Overmixing develops gluten and makes cookies tough.
- 6
Fold in 2 cups old-fashioned rolled oats using the spatula, then fold in 1 cup raisins until evenly distributed throughout the dough.
- 7
Using a 1.5-tablespoon cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them 2 inches apart — these cookies will spread slightly, so give them room. You should have about 24 cookies.
- 8
Place one baking sheet on the upper oven rack and one on the lower rack. Bake for 11-13 minutes, until the cookie edges are set and lightly golden but the centers still look very slightly underbaked — they will look softer than you think, but this keeps them chewy. The edges should be deeper golden, the center pale. Swap the sheets halfway through baking so they bake evenly.
- 9
Remove both sheets from the oven and let the cookies cool on the baking sheets for 5 minutes — they will continue to cook from residual heat and firm up slightly. This is crucial for achieving a chewy center with crisp edges.
- 10
Using a thin metal spatula, transfer the cookies to a wire cooling rack. Let them cool completely for at least 10 minutes before serving or storing. They will continue to firm up as they cool to room temperature.
Tools you’ll need
- oven
- two large baking sheets
- parchment paper
- small mixing bowl
- whisk
- medium mixing bowl
- electric mixer
- rubber spatula
- small dish
- fork
- 1.5-tablespoon cookie scoop
- thin metal spatula
- wire cooling rack
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