Old Fashioned Oatmeal Raisin Cookies

The BEST recipe for Old Fashioned Oatmeal Raisin Cookies that come out soft and chewy every time. Loaded with oats, raisins, and warm spice, this is by far the best recipe out there.

Course Baked Good, Cookies, Dessert

Cuisine American

Keyword Old Fashioned Oatmeal Raisin Cookies

Prep Time 10

Cook Time 12

Servings servings

Calories 156kcal

Author Dana DeVolk

Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter softened
1 & 1/2 cups light brown sugar packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 & 1/2 cups raisins

Instructions

Preheat the oven to 350 degrees F. Line sheet trays with parchment paper, set aside.
In a medium-sized mixing bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt, and set aside the dry ingredients mixture.
2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
In the body of a stand mixer or a large bowl with an electric band mixer, whip the butter with the brown sugar and granulated sugar for 3 minutes until light and fluffy. Scrape down the sides.
1 cup unsalted butter, 1 & 1/2 cups light brown sugar, 1/2 cup granulated sugar
Add the eggs and vanilla, mix in the first egg completely before adding the next.
2 large eggs, 1 tablespoon vanilla extract
Add the flour mixture to the bowl and mix it in until combined, scrape the sides.
Add in the oatmeal and raisins, mix until they are distributed but do not overmix.
3 cups old-fashioned oats, 1 & 1/2 cups raisins
Roll two tablespoon-sized balls of dough and place them on the prepared baking sheets 3 inches apart. Gently press down the tops of the cookie dough balls with your hand so the tops are flat.
Bake for 10-12 minutes until the start to turn lightly golden brown along the edges, do not overbake. Let the cookies cool on the sheet tray for 10 minutes then transfer to a wire rack to cool completely.

Video

Notes

Always use softened, room-temperature butter for the best results.
Don’t overmix the dough, as it can make the cookies tough.
Bake cookies on the middle rack of the oven for even baking.
Use a cookie scoop for evenly sized-cookies.
Make sure to leave plenty of room between the cookies on the baking sheet as they will spread.
Let the cookies cool completely on the baking sheet before moving. This helps them set and keeps them from breaking apart.

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