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Oatmeal Raisin Cookies

Chewy on the inside and crispy edges, these Oatmeal Raisin Cookies are going to blow your mind!

Prep Time
10 mins
Cook Time
10 mins
Total Time
19 mins
Servings: 36
Calories: 123 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup butter , unsalted
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon fine sea salt
  • 3 cups rolled oats
  • 1 cup soft raisins

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper to prevent sticking and burning since these cookies are butter based.
  2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars.
  3. Add vanilla and eggs, mixing until combined, approximately 2-3 minutes.
  4. In another mixing bowl, soft together flour, baking soda, cinnamon, cloves, allspice and sea salt.
  5. Gradually add to wet ingredients.
  6. Add rolled oats and raisins, either folding by hand or mixing until just combined with an electric/stand mixer.
  7. Using a 2 tablespoons cookie scoop, please cookie dough 2 inches apart on the baking sheet. Store cookie dough in the fridge between batches so it doesn't get too warm.
  8. Bake for 8-9 minutes, or until cookies look slightly browned on the edges, but center still look a little wet. *If you want the look I have with a few light oats on top, sprinkle tops with oats around 7 minutes.
  9. Remove and allow to cool.
  10. Store cookies in an airtight container at room temperature for up to a week, but I doubt they will last that long.
  11. If you've tried this recipe, come back and let us know how it was!

Notes

  • *If raisins are at all dry, soak them in boiling water for 10 minutes. Drain and pat dry with a paper towel. You want them to be sticky, but not wet, otherwise your cookies will have too much liquid and will spread when baked.
  •  
  • Other cookie variations:
  • Substitute currants or dried cranberries for raisins or use a combination as long as it equals 1 cup (or a little more).
  • Add 1/2 cup toasted chopped walnuts or pecans
  • Add 1/2 cup mini chocolate chips or mini peanut butter chips. You can use full size, but mini tends to distribute better with a chunky cookie dough.
  • Sprinkle tops with additional raisins, dry oats or fleur de sel (salt).
  • Drizzle with a powdered sugar and vanilla icing.
  • Drizzle with melted chocolate.
  • Substitute almond extract for vanilla extract.
  • Use golden raisins.

Nutrition Information

Calories 123kcal (6%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 19mg (6%) Sodium 134mg (6%) Potassium 74mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 131IU (3%) Vitamin C 1mg (1%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 123

% Daily Value*

Calories 123kcal 6%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 134mg 6%
Potassium 74mg 2%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 131IU 3%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.