Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 24 cookies |
Ingredients
- 1 cup all-purpose flour (see Cook’s Note)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 cup packed dark brown sugar
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/4 cup honey
- 1 tablespoon pure vanilla extract
- 1 large egg, at room temperature
- 2 1/2 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 39 mg |
| Sodium | 125 mg |
Reviews
Nice recipe. Made 2 batches. They were very tasty. I saved this one.
Hands down the best oatmeal raisin cookie receipe . I sneak in some nuts too
I am so disappointed in this recipe. They just burned up and even though I tried different times. Every time they burned. I even thought 1 cup of flour is not enough and it is not. I googled and found a much better recipe. I’m pretty much giving up on FN recipes. Not having much luck st all!
This recipe was perfect. I made 1/2 with raisin, 1/2 without. They don’t spread at all so the 2nd batch I flattened a little bit. These delicious and simple. I only use quick cook oats, so “undercooked” oats is not a problem.
This is a terrible recipe. I’m an experienced baker, tried it as written, and they came out too crispy on the edges and underdone in the middle. The texture was awful. The oats were uncooked, and they were dry and cakey in the parts that were cooked all the way through. To boot, they weren’t sweet enough. The only time I’ve ever thrown something I’ve baked in the garbage. Skip this recipe!
They were ok. Didn’t fully satisfy my chewy oatmeal cookie craving
Ok recipe, but my cookies never flattened out at all from the cookie scoop. Why???
Nice recipe. Too much salt. (Should use 1 to 1/2 tsp of salt only)12 to 15 min is enough baking time. Everyone loved them.
First pan came out flat and very moist. Put mixture in fridge for a couple hours. Still very flat. Way too sweet. Will go back to recipe on boxtoptop. Throwing them out.
I took this recipe and as my family calls it – ‘went off roading….” It was a GREAT base for what I did!
I needed to use gluten free ingredients due to family needs. I ended up making mine into cupcakes, mini-loaves and regular loaves. Cooking times were adapted also.
I needed to use gluten free ingredients due to family needs. I ended up making mine into cupcakes, mini-loaves and regular loaves. Cooking times were adapted also.
I doubled everything [actually tripled the vanilla] and then added baking powder, eggs, oil, almond milk [1 cup] and chopped nuts so it would be more cake like.
Because it was cupcake-like, the 15 mins was a good time length for my oven for the cupcakes and mini loaves. If I’d been doing cookies, I think I would’ve held it to 10 mins. I also made a 6 x 10 glass pan loave that took 30 mins to bake.
Because oven, location and weather can be a factor sometimes: made it Christmas morning, 2022, Atlanta GA, outside temp was 24 degrees. Cooked in a slightly older gas oven – in case it matters to anyone.
My family loved it and asked me for the ‘off-roading’ ingredients I added. It made a lot and will be part of breakfast items this week.