Oatmeal Raisin Cookies
A cozy recipe for chewy oatmeal raisin cookies with a tender center and crisp edges, perfect for school lunch boxes and gifting.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (125 g)
- 1/2–1 teaspoon ground cinnamon (to taste)
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature (112 g; substitute: salted butter — reduce added salt to 1/8 tsp)
- 1/2 cup packed brown sugar (105 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg, room temperature
- 1 tablespoon honey or molasses (15 ml; adds deeper flavor)
- 2 teaspoons pure vanilla extract
Mix-Ins
- 1 1/2 cups old-fashioned (large-flake) oats (quick oats will work — see FAQ)
- 2/3 cup raisins (substitute: dried cranberries or chocolate chips)
Instructions
Preparation
- Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper.
- In a medium bowl, whisk flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with brown and granulated sugars until fluffy, about 2 minutes.
- Beat in the egg, honey (or molasses), and vanilla until combined.
- With the mixer on low, add the flour mixture and mix until just combined.
- Stir in the oats and raisins by hand. The dough will be sticky.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to overnight.
Baking
- When ready, scoop dough with a cookie scoop or tablespoon into 1–1.5 tablespoon balls. Place them 2 inches apart on the parchment-lined sheets.
- Bake one tray at a time on the middle rack for 9–11 minutes, until the tops look just set and edges are lightly golden.
- Remove from oven and let cool fully on the tray.
Notes
Store cooled cookies in an airtight container for up to 3–4 days. Place a slice of bread in the container to maintain softness. To freeze, lay cooled cookies on a sheet, freeze until firm, then transfer to a freezer-safe bag for up to 3 months.