Oatmeal Raisin Cookies

4.80 from 5 ratings

from kristineskitchenblog.com

These Oatmeal Raisin Cookies are soft and chewy, made with lots of oats and sweet raisins. They're easy to make and perfect for dessert or an afternoon snack.

Prep Time15

Cook Time10

Dough Chilling1

Total Time1 25

Servings: cookies

Calories: 146kcal

Author: Kristine Rosenblatt

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter at room temperature
1 cup packed light or dark brown sugar
⅓ cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 ¾ cups raisins

Instructions

In a medium bowl whisk together the all-purpose flour, baking soda, cinnamon, salt and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until creamy. Add the eggs and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, mix in the flour mixture until just combined. Then mix in the oats and raisins on low speed.
Cover and refrigerate the cookie dough for 1-2 hours before baking. (Refrigerating the dough for much more than 2 hours can cause the edges of the cookies to brown before the centers are baked enough.)
When you are ready to bake the cookies, preheat oven to 350° F. Line baking sheets with parchment paper.
Scoop rounded tablespoon sized balls of dough, shape into balls and place on the parchment lined baking sheets.
Bake for 9-11 minutes, until barely golden brown around the edges and almost set in the center. Be careful not to over-bake the cookies. For the softest cookies you want to slightly under-bake. If baking two pans of cookies at once, rotate the pans halfway through the baking time.
Let cookies cool on baking sheet for 5-10 minutes, then remove to a wire rack to cool completely.

Notes

You can add up to 1 cup of chocolate chips or chopped walnuts to the cookie dough, along with the raisins. You may wish to reduce the raisins to 1 cup if adding other mix-ins.
Cookies may be stored in an airtight container at room temperature for up to 1 week.
To Freeze Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months. They will thaw in 15-20 minutes at room temperature or defrost them gently in the microwave.
To Freeze Cookie Dough: Scoop balls of cookie dough onto a parchment paper lined baking sheet and freeze on the baking sheet for 2 hours. Then transfer the frozen balls of cookie dough to a zip-top bag or other airtight container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Nutrition information is only an estimate.