Crispy rims and a moist, chewy interior characterize these oatmeal raisin cookies. This classic will be a hit with the whole family!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ¾ cup butter, softened
- ¾ cup white sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ¾ cups rolled oats
- 1 cup raisins
Instructions
- Gather all ingredients.
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- Preheat the oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper or silicone liners.
- Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.
- Dotdash Meredith Food Studios
- Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats and raisins. Drop teaspoonfuls of batter onto the prepared cookie sheets.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely.
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Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 75 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1/4 tsp cloves, I always do. I also threw in a small handful of chopped pecans. These are easiest to make and clean up with ingredients assembled and ready to mix. I will make these again,
This recipe, as it stands, is terrible. Everyone going “it’s so good I only made these 6 tweaks and it’s perfect, 5 stars,” is ridiculous. If you have to make significant changes to a recipe to get edible food it’s a fundamentally BAD recipe. If you want oatmeal raisin crisps this is a great recipe! It’s just not a dang cookie. It will run all over your pan.
Horrible very runny when baked
It’s so funny how (in general) reviews range from bad to amazing with every recipe. I’m giving this amazing. They were soft and chewy and slightly crispy on the outside. Perfect. I used a convection oven at 170 (European). The only thing I will adjust is the sugar – it was just a little too sweet for my family’s taste, but still were amazing!
These cookies are delicious. This is my second time making them. The first time they were wet as other reviews stated then I added a half cup more flour and they turned out great.
This is a good recipe. I did tweak it just a little and that is because I didn’t have enough oatmeal. Therefore I added chopped/ground almonds, and pecans. I added just a little oat cereal as well. I did add more cinnamon with nutmeg and ginger. By the way most of my ingredients are organic except the sugar and baking soda. This recipe is definitely a keeper. I will make this again and again. Thanks for the recipe!
I had to alter the recipe because these were too thin and burnt the first couple of times I made them. I add 1 1/2 cups of flour and I also add 1/2 cup of milk. I added the milk because the cookies were dry the next day. Someone on here said to soak the raisins in water first and that makes a big difference! I also found I have to bake them at 250 degrees so they won’t burn. After all of these alterations, the cookies are soft and delicious
Excellent cookies they did not last long and this recipe makes a lot of cookies which is an extra bonus. The recipe works perfectly as is, but i will be adding chocolate chunks next time. Everyone loves them and another bonus…they remain chewy even after freezing them.
These are the best oatmeal cookies ever. I too increased the butter to one cup and also refrigerated the dough overnight. Fabulous!
Made them in a “bar” pan with a pitted date pressed in the middle. Awesomeness I rewrote the recipe instructions so they were more clear to me.
0 stars its all wrong
Their good just kinda to fluffy
Should have read the reviews, cookies ran together. Tasted good, had to keep chasing my Cookie Monster Father away. Will have to think whether I add more flour or just try a different recipe.
These are amazing! We all loved them and I’m not even a big fan of oatmeal raisin cookies. My husband thought they were the best he has ever had. Mine didn’t run at all and I followed the recipe. They were perfect. I used my kitchenaid stand mixer and really beat them fluffy like she said. Thanks so much!
No raisins – used cranraisins, walnut & some chocolate chips as well as allspice & ground cloves – good taste and easy to do
This recipe is so good!! Definitely one of my favorite cookie recipes. Honestly, the people saying they were runny did it wrong because i did it exactly as it said. It may be runny because you beat the wet ingredients by hand but you should really use a hand held one or a mixer thing. (idk what its called Lol) But you should add the raisins in with the dry ingredients if you want the raisins to spread more evenly.
This was the worst oatmeal raisin cookie recipe ever! I am an experienced cook and decided to try these. They ran together and looked disgusting when removed from the oven.
As is, this recipe should be removed. Tasted okay but the cookie ran and didn’t hold together.
These are amazing oatmeal cookies. I did add walnuts. My husband has had 3 and I had to put them away. Used my kitchen aid mixer
Fun recipe to make with your loved one very simple but one of the very best oatmeal raisin cookies I’ve ever had.
best oatmeal cookies ever had