Homemade Oatmeal Raisin Cookies

A straight-on view of four homemade oatmeal cookies stacked on top of each other on a piece of parchment paper with other similar cookies nearby.

Course: Dessert / Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Resting time: 10

Total Time: 40

Servings:

Calories: 491kcal

Author: Kris Longwell

Oatmeal Raisin Cookies have been loved by families for generations. When you make them from scratch, they are about as good a cookie as you will find. And they are so easy to prepare!

Print Recipe

Equipment

Electric hand-mixer or stand mixer
Parchment paper
2 baking sheets with at least one baking rack

Ingredients

1½ cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon Kosher salt
8 tablespoon unsalted butter room temperature, 1 stick
1 cup brown sugar light or dark
½ cup sugar
2 large eggs
2 teaspoon vanilla extract
2 cups old-fashioned oats
1 cup raisins

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium-sized bowl, sift together the flour, cinnamon, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 2 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon Kosher salt
In a large bowl and with an electric mixer (or in a stand mixer), beat together the soft butter with both sugars on medium-high speed until fully combined, about 1 minute. Scrape down the sides and beat for another minute.
8 tablespoon unsalted butter, 1 cup brown sugar, ½ cup sugar
With the mixer running, add the eggs, one at a time, and then the vanilla. Reduce the speed and slowly add the flour mixture until incorporated.
2 large eggs, 2 teaspoon vanilla extract
Use a large wooden spoon or spatula to fold in the oats and the raisins.
2 cups old-fashioned oats, 1 cup raisins
Drop about 1 tablespoon of dough onto the prepared baking sheets, spacing them about 1 inch apart. Depending on the size of your cookies, you'll get between 24 and 36 cookies. (you may need to bake another batch once the first two are done).
Bake the cookies until golden brown, about 15 minutes, switching the sheets halfway through. Let the cookies cool on the baking sheets for about 10 minutes, and then transfer to wire racks to cool.
Store in an airtight container at room temperature for up to 1 week.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

As ovens do vary, keep an eye on the cookies as they are baking. If they are getting dark around the edges, they are most likely ready. However, resist opening and closing the oven door too much, as all the heat escapes.

The cookies will flatten a little more as they cool.

Nutrition