The Best Soft and Chewy Oatmeal Raisin Cookies
The best oatmeal raisin cookie recipe ever. Soft and chewy cookies with just enough amount of oats and raisins. A super easy recipe that anyone can make and cookies that everyone will love!
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Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup packed brown sugar or 100g
- ¼ cup granulated sugar or 50g
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup raisins 150g
- 1 and ½ cups old-fashioned oats 150g
Instructions
- In a large bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar for 1–2 minutes until light and fluffy. Add the egg and vanilla extract, then continue mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Add the raisins and oats, and continue mixing.
- Cover the bowl of cookie dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour. Chilling helps prevent cookies from spreading too thin during baking. Expert Tip: Scoop the dough into your desired portion sizes before chilling. Then cover with plastic wrap and refrigerate. This makes baking faster and keeps your cookies uniform.
- After or during chilling time, you can preheat the oven at 350°F.
- Line 2 baking sheets with parchment paper. Using a 1-tablespoon cookie scoop (or a spoon), portion the dough onto the sheets. Roll into balls if desired and gently press. (skip this if you already shaped your dough into balls prior to chilling.)Leave at least 2 inches of space between cookies on the sheet pan.Tip: If you have only one baking sheet, bake in batches and keep remaining dough in the fridge to prevent it from getting too soft.
- Bake for 10–12 minutes, until the edges are lightly golden.
- Let the cookies sit on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- You can scoop and roll the dough to desired sizes before chilling.
- Chilling the dough is recommended to avoid the cookies from spreading thin during baking.
- It is best to preheat the oven using an oven thermometer to get the right temperature or preheat your oven for 15 minutes at least.
| Nutrition Facts | |
|---|---|
| Serving size: cookies | |
| Servings: 24 | |
| Amount per serving | |
| Calories | 113 |
| % Daily Value* | |
| Total Fat 4.5g | 6% |
| Saturated Fat 2.6g | 13% |
| Cholesterol 18mg | 6% |
| Sodium 83mg | 4% |
| Total Carbohydrate 17.3g | 6% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 8.7g | |
| Protein 1.7g | |
| Vitamin D 3mcg | 17% |
| Calcium 12mg | 1% |
| Iron 1mg | 3% |
| Potassium 77mg | 2% |
| *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. | |