Easy Oatmeal Raisin Cookies
Seriously, is there anything more comforting than a warm, chewy Oatmeal Raisin Cookie? These classic treats are super easy to follow, taste absolutely amazing, and are guaranteed to make you smile! Simple, satisfying, soft, and chewy perfection.
Equipment
- 1 Medium bowl
- 1 Whisk
- 1 Large bowl
- 1 Electric mixer Stand or hand mixer
- 1 Spatula
- Plastic Wrap
- 2 Cookie Sheets
- Parchment paper
- 1 Cookie scoop Optional (1-1.5 Tbsp size)
Ingredients
- 1 Cup | All-Purpose Flour
- 1/2-1 tsp Cinnamon Use 1 tsp for stronger spice flavor
- 1/8 tsp Nutmeg
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter Softened to room temperature
- 1/2 cup Brown Sugar Packed
- 1/4 cup Granulated Sugar
- 1 large Egg Room temperature
- 1 Tbsp Honey Or Molasses
- 2 tsp Vanilla Extract
- 1 1/2 cups Old-Fashioned Oats Rolled Oats recommended
- 2/3 cup Raisins Ensure they aren't clumped
Instructions
- Get Your Dry Stuff Ready! In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- Cream the Butter and Sugars! In a large bowl using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Add the Wet Goodness! Beat in the honey (or molasses), vanilla extract, and the room temperature egg until smooth and combined.
- Bring it All Together! Slowly add the dry ingredients into the wet ingredients bowl. Mix on low speed just until combined. Do not overmix.
- Fold in the Stars - Oats and Raisins! Gently stir in the old-fashioned oats and raisins using a spatula. The dough will be sticky.
- Chill Out Time! Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 48 hours).
- Get Ready to Bake! Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
- Scoop Your Cookies! Using a cookie scoop (or spoon), drop balls of dough (about 1 to 1.5 tablespoons each) onto prepared cookie sheets, about 2 inches apart.
- Bake to Perfection! Bake one tray at a time on the middle rack for 9-11 minutes, or until the tops look just set.
- Cool Down! Let cookies cool completely on the baking sheet before transferring.
Notes
- Why Room Temp Butter? Using softened (not melted!) butter helps create that perfect texture. Leave it out for 30-60 minutes before starting.
- Uniform Cookies? A cookie scoop helps get cookies that are all the same size and bake evenly.
- Sticky Dough Help: The dough is meant to be sticky! Chilling helps, and using a cookie scoop makes handling easier.
- The Secret to Softness? Don't overbake! Pull them out when the tops look just set. Cooling them fully on the tray keeps them soft and chewy.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.