Oatmeal Raisin Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks in the middle and upper-middle of the oven.

Combine dry ingredients

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

Cream butter and sugars

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

Add egg and vanilla

Add the large egg and vanilla extract to the creamed butter mixture. Beat on low to medium speed until incorporated, about 30 seconds. Scrape the bowl.

Mix in dry ingredients and oats

With the mixer on low speed, gradually add the flour mixture in two additions, mixing just until combined. Then fold in the rolled oats using a spatula or mix briefly on low so the oats are evenly distributed. Avoid overmixing.

Fold in raisins and nuts

Using a spatula, fold the raisins and optional chopped nuts into the dough until evenly distributed.

Portion cookies

Using a 1.5-tablespoon cookie scoop or rounded tablespoon, portion dough onto the prepared baking sheets, spacing cookies about 2 inches (5 cm) apart. Slightly flatten each mound with the palm of your hand or the back of a spoon if you prefer a wider cookie. If using, lightly sprinkle coarse sugar on top of each cookie.

Bake

Bake one sheet at a time (or both if oven heat permits) in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the pan halfway through baking for even browning.

Cool

Remove cookies from oven and let them cool on the baking sheet for 5 minutes to set. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough. Cookies will firm up as they cool.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a resealable freezer bag for up to 3 months. Thaw at room temperature before serving.