Recipe for Classic Oatmeal Raisin Cookies

There are two types of people in the world: those who love classic oatmeal raisin cookies and completely disdain them. Regardless of which side you fall on, you should at least give this recipe a try because I truly believe it can change minds. Every raisin has its fan!

If you've loved oatmeal raisin cookies before, this recipe is the best one. It has the perfect balance of oats and flour to create a cookie that's even better than those from the bakery!

Ingredients for Oatmeal Raisin Cookies:

• Butter: 1 cup, softened to room temperature.
• Light Brown Sugar: 1 cup, packed. You can also use dark brown sugar if that's what you have.
• Granulated Sugar: ¼ cup white granulated sugar.
• Eggs: 2 large eggs, at room temperature.
• Molasses: 2 tablespoons.
• Vanilla Extract: 1 tablespoon pure vanilla extract.
• Baking Soda: 1 teaspoon.
• Cinnamon: 1 teaspoon ground cinnamon.
• Salt: ½ teaspoon.
• All-Purpose Flour: 2 cups, sifted.
• Old-Fashioned Rolled Oats: 3 cups old-fashioned rolled oats (or quick oats, or a combination of both). Using old-fashioned oats gives a chewier texture, so I enjoy the mix.
• Raisins: 1-2 ½ cups raisins.

Instructions for Oatmeal Raisin Cookies:

• Preheat. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
• Cream. Use a stand mixer or hand-held electric mixer to cream together 1 cup softened butter, 1 cup light brown sugar, and ¼ cup white granulated sugar until well combined.
• Mix. Add 2 large eggs, 2 tablespoons molasses, 1 tablespoon vanilla extract, 1 teaspoon molasses, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Mix until well combined.
• Add Flour. Mix in 2 cups of sifted all-purpose flour until fully incorporated into the wet ingredients.
• Add Oats and Raisins. Stir in 3 cups of old-fashioned rolled oats and 1/2 cup raisins until evenly distributed in the cookie dough. The dough should be sticky but cohesive after mixing.
• Shape and Bake. Scoop the dough and shape it into 1.5-inch balls. Place them on the prepared baking sheets, leaving a few inches between each. Gently press down on the cookies before baking for a smoother surface.
• Bake. Bake at 350°F (175°C) on the middle rack for 8-10 minutes for smaller cookies, or 12-15 minutes for larger cookies. The edges should be golden, and the center may still look slightly underdone when you take them out of the oven.
• Cool. Let the baked oatmeal raisin cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delicious oatmeal raisin cookies any time of the year for any occasion! They're perfect for birthdays, parties, or just because. Enjoy!

💭 Tips:

• Using room temperature ingredients (butter and eggs) helps with quick and uniform baking.
• You can add extra raisins if you're a fan (up to 2 ½ cups).
• The dough is sticky but molds well in your hands to form shapes.
• I use a 3-ounce ice cream scoop to portion the dough.
• Rolling the dough balls smooth helps your cookies have a neat and attractive appearance. You can roll them or simply divide them drop-cookie style; they'll still be fantastic.
• Wide image of the oatmeal raisin cookies.

🥡 Storage:

Transfer cooled and baked cookies to a sealed container for up to 3-4 days at room temperature or up to a week in the refrigerator.

Freezing Oatmeal Raisin Cookies:

Place the baked cookies in a freezer-safe container or zip-top freezer storage bag for up to 3 months. Shape the cookie dough and freeze it up to 3 months before baking. Thaw at room temperature.