Best Oatmeal Raisin Cookies Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
45 cookies
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Calories
148 kcal
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Course
Baked Goods
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Cuisine
American
Best Oatmeal Raisin Cookies Recipe
Description
The Best Oatmeal Raisin Cookies Recipe balances the hearty texture of oats with plump raisins and gently spiced flour. Creaming softened butter with sugars forms a smooth base that keeps the cookies tender and moist. Ground spices like cinnamon and nutmeg add warmth and depth alongside the sweetness of the raisins. Mixing the oats last preserves their texture within each cookie.
Baked at 375°F until just golden at the edges, the cookies maintain chewiness centrally and develop slight crispness around their perimeter. The large batch size makes them suitable for gatherings or extended sharing.
These cookies work well as a snack or dessert and can also accompany a cup of tea or coffee. The substantial butter content helps retain moisture despite the oats’ absorbency.
Chilling the dough for at least 30 minutes before baking improves thickness and prevents excessive spreading, especially in ovens prone to running hot. The recipe encourages using the full amount of butter for best texture, counterbalancing the grains' dryness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg
- 1 1/2 cups butter 3 sticks, unsalted, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large egg
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 1/2 cups raisins
Instructions
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
- In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
- Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
Notes
- The recipe requires a generous amount of butter to keep the cookies from becoming dry due to the oats and flour.
- To achieve thicker, puffier cookies, chill the dough for 30-60 minutes before baking longer than usual.
- Chilling dough is also recommended if your oven runs hot to prevent cookies from spreading too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 58mg | 2% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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