Soft and chewy on the inside, crisp around the edges, and with the perfect oat-to-raisin ratio, this classic oatmeal raisin cookie recipe is a keeper!
Recipe and photos by Freshly Dafna
- 1 1/2 c flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 c butter, at room temperature*
- 1/2 c white sugar
- 1/2 c brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 c oats
- 1 c raisins
- 1 c pecans, chopped (sub for another nut or for more raisins)
- In a medium bowl mix together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
- Cream together the butter and sugars until light and fluffy, about 1-2 minutes.
- Beat in 1 egg at a time. Then stir in the vanilla.
- Scrape down the bowl, add the flour mixture and stir until just well combined.
- Add the oats and mix until just incorporated, then stir in the raisins and nuts if using.
- Chill the dough in the fridge for 30 minutes if possible, this will help with the scooping.
- Heat oven to 350 and prepare baking sheet by lining with parchment paper or a silicon mat.
- Scoop the dough into golf sized balls (about 3 tbsp, 50 mm scoop) and place 1 inch apart on baking sheet.
- Slightly press down on each dough ball.
- Bake for 11-13 minutes or until cookies are just slightly browning on the edges.
- Let cool 5 minutes on the baking sheet, then transfer to a cooling rack.
- Enjoy as many as these while still warm, but if there are any left over these will keep in an airtight container for a few day, longer in the freezer.
Recipe Notes and Variations
- Make this oatmeal raisin cookie gluten-free by replacing the flour with Bob’s All-Purpose GF flour in an even amount.
- Make this dairy-free by replacing the butter with Miyoko’s European Style Cultured Vegan Butter.
- Chill time: The doughs time out in the fridge is not really required, it’s more of a strong recommendation. If there’s no time to chill, the dough will be a little sticky when scooping and will require a slightly shorter baking time (about 1-2 minutes less) than instructed.
- Make with Maroo raisins for a slightly chewier cookie with a unique flavor.