Oatmeal Raisin Cookies Recipe

Preheat & prepare

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. If you prefer chewier cookies, keep one sheet for active use and chill extra dough; for crisper edges, bake a single sheet at a time.

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine salt until evenly combined. Stir in the rolled oats and set the dry mixture aside.

Cream butter and sugars

In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy, about 2–3 minutes using a hand mixer or 4–5 minutes by whisking vigorously. Scrape down the bowl once to ensure even mixing.

Add egg and vanilla

Add the large egg and vanilla extract to the butter-sugar mixture and beat just until combined and smooth, about 20–30 seconds. Do not overmix.

Combine wet and dry

Fold the flour-oats mixture into the wet ingredients using a silicone spatula or wooden spoon. Mix gently until no visible streaks of flour remain, taking care not to overwork the batter; finish by hand if using a stand mixer.

Fold in raisins (and nuts)

Stir in the raisins and optional chopped walnuts or pecans until evenly distributed throughout the dough.

Portion cookies

Using a 1.5 tablespoon cookie scoop or two teaspoons, portion dough into rounded mounds about 1 to 1 1/4 inches wide. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.

Optional chill

For thicker, chewier cookies, chill the scooped dough on the baking sheet for 20–30 minutes in the refrigerator before baking. If baking immediately, proceed to the next step.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pan halfway through if your oven has hot spots. Cookies should be golden at the edges and slightly soft in the center; they will firm as they cool. For a crisper cookie, bake 1–2 minutes longer.

Finish & cool

If desired, lightly sprinkle each warm cookie with a pinch of coarse sugar. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Repeat with remaining dough (line the next baking sheet with parchment paper).

Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 3 months. To refresh slightly stale cookies, warm in a 300°F (150°C) oven for 5 minutes or microwave a single cookie for 8–10 seconds.