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Oatmeal Raisin Cookies

A family favorite recipe, these irresistibly soft and chewy oatmeal raisin cookies are infused with warm spices and love, making them the perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup raisins Use plump, juicy raisins for the best flavor. Consider soaking them for extra moisture.
  • 1 cup warm water This is for soaking the raisins.
  • 1 cup unsalted butter, softened Bring to room temperature for easier mixing; recommend brands like Kerrygold.
  • 1 cup brown sugar, packed Dark brown sugar adds depth of flavor.
  • 1/2 cup granulated sugar This will lend sweetness and help achieve the cookie's texture.
  • 2 large eggs Use fresh, large eggs for the best rise.
  • 1 teaspoon vanilla extract Opt for pure vanilla extract; it makes all the difference.
  • 3 cups old-fashioned oats Don’t use instant oats; old-fashioned oats give the chewy texture we love.
  • 1 1/2 cups all-purpose flour Spoon it into your measuring cup and level it off for accuracy.
  • 2 teaspoons cinnamon Freshly ground if you have it on hand, for a bolder flavor.
  • 1 teaspoon baking soda This will help your cookies rise and spread properly.
  • 1/2 teaspoon kosher salt A vital ingredient to bring out the sweetness in your cookies.

Method
 

Preparation
  1. Soak the Raisins: Place the raisins in a medium bowl and pour warm water over them. Set aside to soak.
  2. Cream Butter & Sugars: In a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes until fluffy.
  3. Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each. Add vanilla extract and blend until well combined.
  4. Mix Dry Ingredients: Add in the oats, flour, cinnamon, baking soda, and salt all at once, and combine just until they form a dough.
  5. Incorporate Raisins: After draining raisins, fold them into the dough.
  6. Chill the Dough: Cover with plastic wrap and refrigerate for at least 30 minutes.
  7. Preheat & Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop the Dough: Using a 2-tablespoon scoop, drop dough onto prepared baking sheets, leaving about 2 inches between each scoop.
  9. Bake: Bake for 11-12 minutes until edges are golden brown. Let cookies rest on baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for a week. They freeze beautifully for up to 3 months.