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Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy with slightly crispy edges, bursting with the warm aroma of cinnamon and vanilla. Made by mixing oats, raisins, and a simple butter-sugar base, they bake into golden-brown treats that evoke cozy, nostalgic mornings. Perfect for sharing or enjoying with a glass of milk, their rustic texture makes each bite comforting and satisfying.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar light or dark
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup raisins juicy and plump

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the flour, baking soda, and salt until evenly combined. This creates a dry base for the dough.
  3. In a separate bowl, beat the softened butter and brown sugar together using a whisk or hand mixer until the mixture is light, fluffy, and has turned a pale golden color, about 2-3 minutes. This creates a creamy, sweet base.
  4. Add the egg to the butter-sugar mixture and beat again until fully incorporated, about 30 seconds. The mixture should look smooth and slightly thickened.
  5. Stir in the vanilla extract for aromatic depth, mixing just until evenly distributed.
  6. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the dough.
  7. Gently fold in the rolled oats and raisins, making sure they are evenly distributed throughout the dough.
  8. Using a spoon or cookie scoop, form the dough into 12-14 balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft but set. The aroma of cinnamon and baked oats will fill your kitchen.
  10. Remove the baking sheet from the oven and let the cookies rest for 5 minutes. Then transfer them to a cooling rack to cool completely, which helps them firm up and develop their chewy texture.
  11. Once cooled, enjoy these warm, fragrant cookies with a glass of milk or your favorite beverage. Store leftovers in an airtight container for up to a week.

Notes

For extra flavor, sprinkle a tiny pinch of sea salt on top before baking. Chilling the dough for 30 minutes before baking helps the cookies keep their shape and enhances flavor.