These oatmeal raisin cookies, made with butter, sugar, oatmeal, and plenty of raisins, are soft, chewy, and quite frankly some of the best we’ve ever had.
Oatmeal Raisin Cookie
- Quick Glance
- 25 M
- 40 M
- Makes 24 cookies
Preheat oven to 350°F (176°C). Line a couple baking sheets with parchment paper.
With a stand or electric mixer on medium speed, beat the butter and sugar until the mixture is light and fluffy, about 3 minutes. Add the egg and vanilla and mix a bit more.
Sift the flour, baking soda, salt, and cinnamon into a second bowl.
Add the flour mixture to the butter mixture and run the mixer on low just until combined. Stir in the oats and raisins with a spoon. (If using blueberries, first stir the oats into the batter then carefully stir in the blueberries.) The dough may seem stiff and dry, but that’s okay.
Scoop out tablespoon-size balls of dough onto the sheets, spacing them about 2 inches apart.
Bake the cookies for 12 to 14 minutes, rotating the cookie sheets halfway through baking. (If you prefer your oatmeal raisin cookies on the chewy, gooey side of things, take them out of the oven at exactly 12 minutes.)
Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire rack, if you can muster that sort of restraint, and enjoy. Originally published January 18, 2013.
Recipe Testers' Reviews
This is the perfect oatmeal raisin cookie—chewy on the inside and wrapped in a slightly crisp outside. There’s just the right amount of cinnamon added.
I tried 2 variations: 1 with just raisins and another with dried cranberries, white chocolate chips, and semisweet chocolate chips. While I don’t think using cranberries and chocolate would alter the texture of the cookie, I did leave the cranberry/chocolate dough out on the counter a little longer, which made for a flatter, more crisp cookie. Thus, if you like your cookies with a chewy center, refrigerate the remaining dough while baking the initial batch. These were delicious—better than most if not all oatmeal cookie recipes!
These oatmeal raisin cookies were deliciously moist and tender and drew rave responses from family and friends. You may consider doubling the recipe, as they’ll disappear quickly.