Oatmeal Raisin Cookies

Friends, let me tell you about a cookie that’s truly special.

I’m talking about the oatmeal raisin cookie. For me, it’s not just a cookie; it’s a little piece of my childhood. I can close my eyes and practically smell my grandmother’s kitchen, filled with the scent of warm oats, cinnamon, and plump raisins.

This isn’t just another recipe. This is the one. I’ve spent years getting this just right. The perfect balance of soft and chewy, with a slightly crisp edge. It’s the kind of cookie that makes you feel cozy inside.

I know what you’re thinking. “Oatmeal raisin? Really?”

Yes. Really. Trust me.

Why This Recipe Works

This recipe is simple to follow. Even if you’re a new baker, you can get it right. It’s all about a few key steps that make a huge difference.

• Prep Time: About 10 minutes.
• Bake Time: Just 10 minutes.
• Total Time: Around 20 minutes (plus a little chilling).

This recipe makes about 20-24 cookies. Perfect for sharing… or not. The good news? It’s super easy to double or triple if you’re baking for a crowd. Just follow the table below.

Scaling Measurements for Larger Batches	Original Recipe	Doubled Recipe	Tripled Recipe
Yield	~24 cookies	~48 cookies	~72 cookies
Large Eggs	3	6	9
Raisins	2 cups	4 cups	6 cups
Vanilla Extract	1 tsp	2 tsp	1 tbsp
Softened Butter	1 cup	2 cups	3 cups
Dark Brown Sugar	1 cup	2 cups	3 cups
Granulated Sugar	1 cup	2 cups	3 cups
All-Purpose Flour	2½ cups	5 cups	7½ cups
Baking Soda	2 tsp	4 tsp	2 tbsp
Salt	1 tsp	2 tsp	1 tbsp
Cinnamon	2 tsp	4 tsp	2 tbsp
Quaker Oats	2 cups	4 cups	6 cups

What You’ll Need

You don’t need fancy equipment here. A mixer is great, but a hand mixer works too. Beyond that, a few mixing bowls and some baking sheets are all you need.

Pro-tip: Get a cookie scoop! It makes all your cookies the same size, so they bake evenly. You should also use parchment paper or a silicone mat. It saves you from a messy cleanup.

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheets
• Cookie scoop
• Rubber spatula
• Parchment paper or silicone baking mat

The Secret’s in the Ingredients

Every ingredient in this recipe has a job. Don’t skip a single one.

• Eggs & Raisins: The eggs bind everything together. The raisins… well, they’re the star! I use a full 2 cups for a nice, chewy cookie. The trick? You’re going to mix them with the eggs and vanilla and let them sit for a bit. This makes the raisins plump and juicy and adds a ton of flavor.
• Butter: Make sure your butter is soft, not melted. It should be a little squishy when you press it. This is key to getting that light, fluffy texture. I use unsalted butter so I can control the salt myself.
• Sugars: We use both dark brown sugar and white sugar. The dark brown sugar gives us that moisture and chewiness we love. The white sugar adds sweetness and helps the cookies spread perfectly.
• Flour, Spices & Baking Soda: The flour is the backbone of the cookie. Baking soda makes them rise. And the cinnamon… oh, the cinnamon! It’s what gives them that classic, warm flavor. Feel free to add a little nutmeg or allspice if you’re feeling adventurous.
• Oats: You need old-fashioned oats. No quick oats here! Quick oats turn to mush, and we’re looking for that hearty chew.

Let’s Bake!

Follow these steps exactly for the best cookies ever.

Step 1: Plump Up Those Raisins

This is my secret weapon. In a small bowl, whisk the eggs and vanilla. Then, add your raisins and stir. The raisins will start to get plump and glossy. Pop this bowl in the fridge for at least an hour. Do not skip this step. It’s a game-changer.

Step 2: Creaming Is Everything

In your mixer, add the butter, white sugar, and brown sugar. Mix it on medium-high speed for about 3-4 minutes. You’ll see it change from lumpy to a light, fluffy texture. This is what’s called “creaming,” and it’s how you get a tender, light cookie. Don’t rush this part! Rushing will result in a dense, flat cookie.

Step 3: Mix the Dry Stuff

In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon. This makes sure everything is mixed evenly so you don’t get a salty bite or a mouthful of baking soda.

Step 4: Bring It All Together

With the mixer on low, add your dry ingredients to the butter mixture, one cup at a time. The dough will look crumbly, then start to come together. Use a spatula to scrape down the sides of the bowl. We want all of it mixed in.

Step 5: The Final Touch

Now for the oats and our plump raisins. Add the chilled egg and raisin mixture to the dough and mix on low speed until everything is combined. Then, add the oats and mix just until they’re worked into the dough. Do not overmix! Overmixing will make your cookies tough.

Step 6: Bake and Enjoy

Preheat your oven to 350°F. Scoop your dough onto a parchment-lined baking sheet, leaving about two inches between each cookie. Bake for exactly 10 minutes.

The edges should be a light golden brown, and the centers should still look a little soft. That’s perfect. They’ll finish baking on the pan.

Mix It Up!

This recipe is a great starting point. Here are a few ideas to get creative:

• Dietary Swaps: Need it gluten-free? Use a good 1-to-1 gluten-free flour. Want it vegan? Use plant-based butter and a flax egg.
• More Spice: Love cinnamon? Add a little more! You could also throw in a pinch of nutmeg or ground ginger for some extra warmth.
• Fancy vs. Simple: Use golden raisins instead of regular ones, or add some toasted pecans or walnuts for a little crunch. You can even drizzle the cooled cookies with a simple glaze or melted white chocolate.
• Seasonal Flavors: In the fall, try adding a little pumpkin pie spice. For the holidays, mix in some dried cranberries and white chocolate chips.

Serving & Storing

The best part, right? Eating them!

Serving: These cookies are amazing on their own, but they’re even better with a cold glass of milk. Or, for a next-level dessert, serve them warm with a scoop of vanilla ice cream.

Storage: Once they’re completely cool, store them in an airtight container for up to 5 days. For longer storage, they freeze perfectly. You can freeze the baked cookies for up to 3 months, or even freeze the raw dough balls to bake whenever you want. Just add a couple of minutes to the baking time.

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