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Oatmeal Raisin Cookies
carrie

Classic Chewy Oatmeal Raisin Cookies

These classic oatmeal raisin cookies are soft in the center, perfectly chewy, and filled with warm cinnamon flavor and plump, juicy raisins. Made with simple pantry ingredients and reliable techniques, this recipe delivers comforting, bakery-style cookies that feel like home in every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Cookie Dough Base
  • Unsalted butter 250 g / 8 oz, room temperature – Soft butter blends smoothly and creates a tender crumb.
  • Brown sugar 1 cup, packed – Adds moisture and a warm, caramel-like depth.
  • White granulated sugar 1 cup – Helps the cookies spread and lightly crisp at the edges.
  • Large eggs 2, room temperature – Essential for structure and even mixing.
  • Dry Ingredients
  • All-purpose flour 1½ cups – Provides structure without making the cookies heavy.
  • Baking powder ½ teaspoon – Gives just enough lift for a soft bite.
  • Salt ½ teaspoon – Balances sweetness and enhances flavor.
  • Ground cinnamon 1 teaspoon – Adds warmth and classic oatmeal cookie aroma.
  • Add-Ins
  • Rolled oats 3 cups – Use old-fashioned oats for the best chewy texture.
  • Raisins 1½ cups – Naturally sweet and slightly tangy; soaking is optional but recommended.

Method
 

  1. Preheat the oven to 180°C / 350°F (160°C fan). Line two baking trays with parchment paper.
  2. If desired, soak the raisins in boiling water for 10 minutes. Drain well and pat dry.
  3. In a medium bowl, sift together the flour, baking powder, salt, and cinnamon.
  4. In a large bowl, beat the butter until creamy. Add both sugars and beat for 2–3 minutes until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Gently fold the dry ingredients into the butter mixture until just combined.
  7. Stir in the rolled oats and raisins until evenly distributed.
  8. Scoop the dough into balls and place on the prepared trays, spacing them well apart. Lightly flatten each ball.
  9. Bake for 11 minutes, rotate the trays, then bake for another 11–14 minutes until lightly golden at the edges.
  10. Allow cookies to cool on the tray for a few minutes before transferring to a wire rack.

Notes

For extra chewiness, slightly underbake the cookies. You can swap raisins for dried cranberries or chopped dates, or add nuts for extra texture. Store in an airtight container with a slice of bread to keep cookies soft.