Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Thanks to the sweet, fat raisins stirred into every bite of these cookies’ thick, oaty chewiness, I’ve convinced myself that these oatmeal raisin cookies are healthy. (Shhh.) For some reason, I’m always tempted to keep them in the oven longer—don’t fall for it. They’re best when they’re good and chewy, barely starting to crisp on the outside.–Stacy Adimando

LC Kissing Cousins Note

Crisp on the edges, chewy in the center, and cinnamony through and through, these oatmeal raisin cookies could be kissing cousins to the classic Quaker recipe. And, in fact, they contain almost exactly the same ingredients. Still, we find these oatmeal raisin cookies to be perceptibly different from the classic. In a good, albeit sorta indefinable, way. That doesn’t mean you can’t have your own way with them, notes author Stacy Adimando. So go on, create your own riff by swapping countless less-expected stir-ins for those predictably healthful raisins, whether dried cherries, chocolate-covered raisins, toasted almonds, toffee bits, dark chocolate chunks, cranberries, chopped soft caramels, chopped chocolate-covered peanut butter cups…uh, we could blather on and on, though frankly, we’d rather hear ’bout what you choose to toss in your cookie batter.

Oatmeal Raisin Cookie

  • Quick Glance
  • 25 M
  • 40 M
  • Makes 2 dozen
5/5 - 1 reviews
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  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups old-fashioned rolled oats or quick-cooking oats
  • 2/3 cup raisins


  • 1. Preheat oven to 350°F (176°C). Line a couple baking sheets with parchment paper.
  • 2. Beat the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
  • 3. Sift the flour, baking soda, salt, and cinnamon into a second bowl. Pour the flour mixture into the butter mixture and run the mixer on low just until combined. Stir in the oats and raisins with a spoon. The dough may seem stiff and dry, but that’s okay.
  • 4. Scoop out tablespoon-size balls of dough onto the sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, rotating the cookie sheets halfway through baking. (If you, like me, prefer your oatmeal raisin cookies on the chewy, gooey side of things, whisk them out of the oven at 12 minutes.) Let cool on a wire rack, if you can muster that sort of restraint, and enjoy.

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