Oatmeal Raisin Cookie Recipe

Oven and pans

Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Soften butter if not already: leave at room temperature for 30–60 minutes or microwave in 5–8 second bursts until soft but not melted.

In a medium bowl whisk together 2 cups all-purpose flour, 1.5 cups old-fashioned rolled oats, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp fine salt until evenly distributed. Set aside.

In a large bowl (or the bowl of a stand mixer fitted with the paddle) combine 3/4 cup softened unsalted butter, 1/2 cup granulated sugar and 3/4 cup packed light brown sugar. Beat on medium speed until mixture is light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Beat in 1 large egg until incorporated, then add 1 tsp vanilla extract and mix briefly to combine.

With the mixer on low, gradually add the dry ingredient mixture to the butter-sugar-egg mixture. Mix until just combined and no large streaks of flour remain. Do not overmix.

Fold in 1 cup raisins and optional 1/2 cup chopped walnuts or pecans with a spatula until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, portion rounded 1.5-tablespoon (about 1-inch-radius) mounds of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. For larger chewier cookies, use 2-tablespoon scoops and space farther apart.

Optional: gently press a few extra oats or raisins onto the tops of the dough mounds for a more finished look.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, until the edges are lightly golden and centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Remove from oven and let the cookies rest on the hot baking sheet for 3–5 minutes to set, then transfer them to a wire rack to cool completely.

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between sheets of parchment in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.