Print

Oatmeal Raisin Cookies Recipe – Easy Soft & Chewy Classic

oatmeal raisin cookies - featured image
Print Recipe

These classic oatmeal raisin cookies are soft in the center, chewy around the edges, and packed with cinnamon, oats, and plump raisins. Quick and easy to make, they’re perfect for any occasion and endlessly customizable.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (15ml) molasses (optional)
  • 3/4 cup (90g) all-purpose flour
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (2g) ground cinnamon
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1 cup (140g) raisins (soaked in warm water for 10 minutes, then drained)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/2 cup (85g) dark chocolate chips
  • Optional: 1/3 cup (30g) flaked coconut

Instructions

  1. Measure all ingredients and let the butter and egg come to room temperature. If raisins are dry, soak them in warm water for 10 minutes, then drain.
  2. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until smooth. Add molasses if using. Scrape the bowl to combine.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low or by hand until just combined. Do not overmix.
  6. Stir in the oats and raisins. Add any optional mix-ins (nuts, chocolate chips, coconut) at this stage.
  7. Chill the dough for 15-30 minutes for thicker, chewier cookies (optional).
  8. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Using a cookie scoop or tablespoon, drop rounded balls (about 2 tablespoons each) onto the sheets, spacing them 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden and centers look just set.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra chewy cookies, chill the dough before baking and soak the raisins. Don’t overmix after adding flour, and bake one test cookie to check spread and timing. Store cookies with a slice of bread to keep them soft. Easily adapt for gluten-free or vegan diets by swapping flour and egg as needed.

Nutrition

Keywords: oatmeal raisin cookies, soft chewy cookies, classic cookies, easy cookie recipe, homemade cookies, dessert, American cookies, quick cookies, kid-friendly cookies, nut-free option, gluten-free option, dairy-free option

Find it online: https://jodierecipes.com/oatmeal-raisin-cookies-recipe-easy-soft-and-chewy-classic/