Oatmeal Raisin Cookie Recipe

Cookie Dough

1. 1

   Prepare and preheat

   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 mats. If raisins are dry, place them in a small bowl and cover with hot water for 5 minutes, then drain and pat dry to plump them (this yields moister cookies).

2. 2

   Cream butter and sugars

   In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together on medium speed until light, fluffy, and pale, about 2–3 minutes. Scrape down the bowl as needed.

3. 3

   Add eggs and vanilla

   Add the eggs one at a time, mixing until each is incorporated. Add the vanilla extract and mix until combined. The mixture should be smooth and slightly glossy.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt until evenly distributed.

5. 5

   Incorporate dry into wet

   With the mixer on low speed, add the dry ingredients to the butter-sugar-egg mixture in two additions, mixing just until combined after each addition. Avoid overmixing; stop when no streaks of flour remain.

6. 6

   Fold in oats, raisins, and chocolate

   Using a spatula, fold in the rolled oats until evenly distributed. Fold in the drained raisins and the dark chocolate chunks (if using). The dough will be thick and slightly sticky.

7. 7

   Portion the dough

   For uniformly sized cookies, scoop dough using a 2-tablespoon cookie scoop (about 1.25 oz / 35 g) or slightly larger for softer, chewier cookies. Place scoops on prepared baking sheets about 2 inches apart. If you like a rustic look, roll each scoop lightly in the optional 1/4 cup of extra oats before placing on the sheet.

8. 8

   Chill (optional but recommended for texture)

   For thicker, chewier cookies, chill the scooped dough on the baking sheet or in an airtight container for 30–60 minutes. If short on time, you can bake immediately but cookies may spread more and be thinner.

9. 9

   Bake

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

10. 10

    Cool

    Remove the baking sheet from the oven and let cookies cool on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Cookies will continue to set as they cool.

11. 11

    Storage

    Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of sandwich bread in the container to maintain moisture (replace bread as it dries). For longer storage, freeze baked cookies or cookie dough balls for up to 3 months.