The best oatmeal raisin cookie recipe ever. Soft and chewy, moist and thick cookies with just enough amount of oats and raisins!
This easy recipe for oatmeal raisin cookies is the perfect formula of not too sweet and not too "oaty" cookies.
Whenever I crave something light and sweet, oatmeal raisin cookie is my go-to dessert recipe. It's quick to do and can last for several days.
Why buy ready-made cookies from the store when you can easily and heartily make it at the comfort of your home?
How to Make the Best Oatmeal Raisin Cookies from Scratch?
There are three important factors for the best oatmeal raisin cookie recipe that will give you soft and chewy cookies. The exact amount of ingredients, the chilling time, and the right baking temperature.
Oatmeal Raisin Cookie Recipe Ingredients
This recipe yields 24 pieces of cookies if you use a 1-tablespoon size cookie scoop. I put the gram equivalent of some of the ingredients for your reference.
1/2 cup unsalted butter, softened to room temperature. To soften your butter just take it out from the fridge and leave on the counter for 2 hours or until soft to the touch.
1/2 cup packed brown sugar or 100g
1/4 cup granulated sugar or 50g
A teaspoon of vanilla extract
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup raisins or 150g. Raisins tend to clamp together inside its packaging so you may want to separate them.
1 and 1/2 cups old-fashioned oats or 150g. I used Quaker old-fashioned oats 100% whole grain and gluten-free.
Trust the Process
These are the steps to a soft and chewy oatmeal raisin cookie recipe.
Step 1. Cream the butter, the brown sugar, and the granulated sugar in a bowl using a hand or stand mixer for a minute or two. Add the egg and vanilla extra and continue whisking.
Step 2. In a separate bowl, combine the all-purpose flour, baking soda, cinnamon, and salt. Whisk them together and gradually add this mixture to the butter and sugar mixture. Combine both mixtures just roughly.
Note: Step 1 and 2 are interchangeable, it's up to you which mixture you want to do first.
Step 3. Add the old-fashioned oats and raisins. Continue mixing.
Step 4. Chill your dough for 30 minutes to 1 hour.
Dough temperature is important so putting the cookie dough in the fridge is a recommended step to avoid the cookies from spreading thin but totally optional if you don't like thick cookies.
Cover the bowl with a wrap and put inside the fridge. You may also try scooping them first to the pan, cover the pan with a plastic wrap and put inside the fridge. It's good either way.
Step 5. After or during chilling time, you can preheat the oven at 350°F.
It is best to preheat the oven using an oven thermometer to get the exact temperature or at least preheat your oven for 15 minutes. Recommended when you have a really old oven.
Step 6. Prepare 2 sheet pans by lining them with parchment paper. Using a 1 tablespoon size cookie scoop, scoop the dough to the prepared pan. It's ok too if you don't have a scoop, use a spoon and roll the dough into balls. You can press the dough if desired but not so much. Leave at least 2 inches apart between the scooped cookie dough.
If you only have 1 sheet pan you can do them by batch. While the first batch is baking, keep in the fridge the next batch.
Step 7. Bake for 10-12 minutes. Let it sit in the sheet pan to cool for 2 minutes and transfer to a wire cooling rack before serving.
Each cookie for this particular recipe has 113 calories.
Let me know in the comments below if you tried this oatmeal raisin cookie recipe. I can assure you that this is the best recipe...ever!
The Best Soft and Chewy Oatmeal Raisin Cookie Recipe
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup packed brown sugar or 100g
- 1/4 cup granulated sugar or 50g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup raisins 150g
- 1 and 1/2 cups old-fashioned oats 150g
- In a bowl, cream butter, brown sugar and granulated sugar using a mixer for about a minute or two. Add the egg, and vanilla extract mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt. Gradually add this mixture to the butter and sugar mixture. Continue mixing until combined.
- Add the raisins and oats, and continue mixing.
- Cover the bowl and chill for 30 minutes to an hour.
- After or during chilling time, you can preheat the oven at 350°F.
- Prepare 2 sheet pans by lining them with parchment paper. Using a 1 tablespoon size cookie scoop, scoop the dough to the prepared pan. You can roll the dough into balls, it's ok too if you don't have a scoop. You can press the dough if desired but not so much. Leave at least 2 inches apart between the scooped cookie dough.
- Let it sit in the sheet pan to cool for 2 minutes and transfer to a wire cooling rack before serving.
- Dough temperature is important so putting the cookie dough in the fridge is a suggested step to avoid the cookies from spreading thin but totally optional if you don’t like thick cookies.
- It is best to preheat the oven using an oven thermometer to get the right temperature or at least preheat your oven for 15 minutes. Recommended when you have a really old oven.
|Serving size: cookies|
|Amount per serving|
|% Daily Value*|
|Total Fat 4.5g||6%|
|Saturated Fat 2.6g||13%|
|Total Carbohydrate 17.3g||6%|
|Dietary Fiber 0.9g||3%|
|Total Sugars 8.7g|
|Vitamin D 3mcg||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
While you are here, feel free to visit my other cookie recipes:
Easy 3 Ingredient Peanut Butter Cookie Recipe
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