Hands down the BEST Oatmeal Raisin Cookies Recipe out there! Soft and chewy, you are going to love these delicious and easy to make cookies.
Sometimes I think Oatmeal Raisin cookies are simply underrated. Perhaps it’s the childhood distaste for raisins or the disappointment that the cookie isn’t chocolate chip. For me, I would gladly take oatmeal raisin over chocolate, but I understand the hesitation.
However, one bite of these soft and chewy cookies, and you may just become an oatmeal raisin fan for life. There are a lot of recipes out there for these cookies, but trust me when I say that these are the best.
This recipes make about three to four dozen cookies. However, you can easily freeze the cookies with excellent results. Just store in an airtight container in the refrigerator for up to a month. Then, just pull out a cookie when you are looking for a treat! I love to serve mine with a glass of cold milk.
The BEST Oatmeal Raisin Cookies Recipe
So, yes, I love cookies. If you follow this site, you know that I’m a bit cookie obsessed. However, truth be told, these are my favorite (shh… don’t tell the other cookies!) Follow the recipe instructions below and you are on your way to understanding my obsession.
Firstly, you are going to make a lot of cookies so you will need to be prepared. Depending on the size, this recipe yields three to four dozen. Whenever I bake cookies, I always use my Nordic Ware Baker’s Half Sheet pans, which are available on Amazon for a great price! Additionally, you definitely need Silicone Baking Mats. Parchment works great too, but I love that the baking mats are reusable.
As with all baking, it’s good to start with room temperature ingredients. Moreover, room temperature butter is necessary here to achieve the creaminess you want from the butter sugar combination. Also, no shortcuts! You have to cream the butter and sugar with an electric mixer in order to achieve the world’s most perfect oatmeal raisin cookie.
Next, add in the egg and egg yolk. Yes, you’ll need to separate the egg. I love to use my OXO Good Grips Egg Separator for this, it makes me happy. Save the egg white for a healthy omelet or a face mask while the cookies are baking!
Whisk together those dry ingredients and add them to the wet… you know, typical cookie baking 101. Fold in the oats and raisins and your batter is all set. Lastly, scoop and ball the batter on to the mats. I love to use my Wilton Cookie Scoop which is less than $5 and perfectly achieves equally-sized cookies, yeah!
Bake and Enjoy!
Rotate those pans while baking so that all of the cookies cook evenly. You are looking for a light golden color, about 12-14 minutes. Let the cookies cool for about 5 minutes before moving to a wire rack to cool completely. Enjoy this perfect oatmeal raisin cookies recipe and comment below what you think!
Speaking of cookie perfection, be sure to check out my other favorites:
- Double Chocolate Pudding Cookies are for those real true chocolate lovers out there!
- Pretzel M&M Oatmeal Cookies are a super fun cookie to make with a salty sweet finish.
- Chocolate Malted Cookies are a delicious alternative to traditional chocolate chip cookies.
- Best Chocolate Chip Cookie Recipe is my go-to for chocolate chip cookies; seriously the best!
Oatmeal Raisin Cookies
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla
- 1 3/4 cups flour
- 1 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups rolled oats
- 1 1/2 cups raisins
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking pads and set aside.
- In a large bowl, beat together butter and sugars for about two minutes, until fluffy. Beat in egg, egg yolk, and vanilla. In a seperate bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir into wet mixture until combined. Fold in oats and raisins.
- Use a cookie scoop to roll into balls. Place on to the lined baking pan about two inches apart. Bake for about 12-14 minutes, until golden, rotating the pan halfway through baking. Cool on pans for 5 minutes before transfering to wire racks to cool completely.