These perfectly chewy oatmeal raisin cookies combine the wholesome goodness of oats with plump raisins and warm spices. With their crispy edges and soft centers, these cookies strike the ideal balance between rustic and refined, making them a timeless favorite for both casual snacking and special occasions.
Ingredients
Dry Ingredients:
- 2 cups (250g/8.8 oz) all-purpose flour
- 1 teaspoon (4g/0.14 oz) baking powder
- 1 teaspoon (5g/0.17 oz) salt
- 1 teaspoon apple pie spice (or ¾ teaspoon cinnamon + ¼ teaspoon nutmeg)
- 3 cups (270g/9.5 oz) old-fashioned oats
- 1½ cups (225g/7.9 oz) raisins
Wet Ingredients:
- 1½ cups (340g/12 oz) unsalted butter, softened (3 sticks)
- 1 cup (200g/7 oz) granulated sugar
- 1 cup (220g/7.7 oz) light brown sugar, packed
- 2 large eggs (100g/3.5 oz)
- 1 teaspoon (5ml) vanilla extract
Step-by-Step Instructions
- Prepare Oven and Pans (5 minutes)
- Preheat oven to 375°F (190°C)
- Line baking sheets with parchment paper
- Arrange oven racks in middle position
- Mix Dry Ingredients (5 minutes)
- In medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Apple pie spice (or cinnamon/nutmeg mix)
- Cream Butter and Sugars (5-6 minutes)
- Beat butter until creamy
- Add both sugars
- Mix on high speed 3-4 minutes
- Scrape bowl as needed
- Mixture should be light and fluffy
- Add Wet Ingredients (2-3 minutes)
- Beat in eggs one at a time
- Add vanilla extract
- Mix until well combined
- Scrape bowl thoroughly
- Combine Mixtures (3-4 minutes)
- Add dry ingredients gradually
- Mix on low speed
- Add oats and raisins
- Mix until just combined
- Shape and Bake (12-14 minutes per batch)
- Scoop 1½ tablespoon portions
- Space 2 inches apart
- Bake 12-14 minutes
- Edges should be slightly golden
- Cool (10 minutes)
- Let rest on baking sheets 5 minutes
- Transfer to cooling rack
- Cool completely before storing
Nutritional Information (per cookie)
- Calories: 165
- Protein: 2g
- Carbohydrates: 24g
- Fat: 7g
- Fiber: 1g
- Sugar: 14g
- Serving size: 1 cookie (based on 36 cookies)
Timing:
- Prep Time: 20 minutes
- Bake Time: 12-14 minutes per batch
- Total Time: 1 hour
- Yield: 36 cookies
Professional Baking Tips
- Ingredient Temperature:
- Butter should be room temperature
- Eggs at room temperature
- Don’t melt butter
- Mixing Technique:
- Don’t overmix after adding flour
- Scrape bowl frequently
- Use paddle attachment if using stand mixer
- Cookie Consistency:
- Use cookie scoop for uniform size
- Flatten slightly if you prefer thinner cookies
- Rotate pans halfway through baking
Variations and Substitutions
- Mix-In Options:
- Dried cranberries
- Golden raisins
- Chocolate chips
- Chopped nuts
- Spice Variations:
- Cardamom
- Ginger
- Allspice
- Pumpkin pie spice
- Dietary Adaptations:
- Gluten-free flour blend (1:1)
- Coconut sugar
- Vegan butter
Common FAQs
Q: Why are my cookies spreading too much?
A: Butter might be too soft or dough too warm. Chill dough for 30 minutes if needed.
Q: Can I freeze the dough?
A: Yes, freeze portioned dough up to 3 months. Bake directly from frozen, adding 1-2 minutes.
Q: How do I keep cookies soft?
A: Store with a piece of bread in an airtight container.
Q: Can I use quick oats?
A: Yes, but texture will be less chewy. Old-fashioned oats preferred.
Storage and Make-Ahead Tips
Storage:
- Room Temperature: 5-7 days in airtight container
- Freezer: Up to 3 months
- Add bread slice to maintain softness
Make-Ahead Options:
- Freeze portioned dough
- Mix dry ingredients ahead
- Store baked cookies layered with wax paper
Freshness Tips:
- Cool completely before storing
- Don’t overmix once flour is added
- Don’t overbake
These classic cookies are perfect for gift-giving, bake sales, or simply enjoying with a cold glass of milk. Their homey aroma and perfect texture make them an irresistible treat that appeals to all generations.