The BEST Oatmeal Raisin Cookies

4.75 from 84 votes

The BEST Oatmeal Raisin Cookies are a staple in any cookie jar. Soft and chewy in the middle with a crisp edge, these cookies are the perfect treat!

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Author Melissa Williams

Equipment

medium cookie scoop

Ingredients

¾ cup (170 g) butter softened
½ cup (99 g) granulated white sugar
¾ cup (133 g) light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups (267 g) old fashioned oats
1 ¼ cups (150 g) all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (119 g) raisins

Instructions

Preheat oven to 350°F and line baking sheets with silicone baking mats or parchment paper. Set aside.
In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.
3/4 cup butter, 1/2 cup granulated white sugar, 3/4 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.
3 cups old fashioned oats, 1 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, 1 cup raisins
Use a medium cookie scoop (approximately 1.5 TB) to place 8 dough balls onto the prepared cookie sheets.
Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.
Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.
Enjoy!

Video

Notes

Dough will keep in the fridge for up to 2 days.
To freeze, scoop out dough balls, leave them on a baking sheet covered in the freezer until they’re frozen through, then move them to a freezer bag. They’ll be good for up to a year in the freezer.
You can bake them straight from frozen, just add a couple minutes of baking time. I always have some type of cookie dough in my freezer stash.

Nutrition