Oatmeal Raisin Cookies – A fun spin on classic oatmeal cookies made with raisins and just a few other simple ingredients. A family favorite recipe!
Oatmeal Raisin Cookies
Oatmeal raisin cookies were a childhood favorite of mine. As a picky kid, I thought these cookies were the greatest dessert ever and I just couldn’t get enough of them. My favorite versions were always the soft and chewy oatmeal raisin cookies that would just melt in your mouth! A few weeks ago, I was craving those same cookies and set out to make the perfect oatmeal raisin cookie recipe and I couldn’t be happier with how they came out!
This recipe makes about 12 cookies but it can easily be doubled if you want more!
Common Questions About Making Oatmeal Raisin Cookies
What are oatmeal raisin cookies?
Oatmeal raisin cookies are classic oatmeal cookies with the addition of raisins in them.
What kind of oats should I use?
I suggest using old fashioned oats but you can substitute them for quick-cooking oats. Please don’t use steel-cut oats, the cookies won’t turn out correctly.
What kind of raisins should I use?
I used normal raisins but you could use golden raisins or a different dried fruit instead.
What other mix-ins can I put in oatmeal cookies?
Some other fun varieties of oatmeal cookies include –
- Classic Oatmeal Cookies
- Apple Oatmeal Cookies
- Chocolate Chip Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
Why are my oatmeal cookies hard?
You probably baked them a bit too long. The key with cookies is that they continue to bake once they are pulled out of the oven so while you don’t want to pull them out as raw cookie dough, you do want to keep in mind that they will crisp up a little still. If you want a softer cookie, bake them for 10-12 minutes.
Looking for more cookies recipes? Check these out!
- Dark Chocolate Pretzel Cookies
- White Chocolate Macadamia Nut Cookies
- M&M Cookies
- Lemon Shortbread Cookies
- 1/2 cup butter (softened)
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 cups old fashioned oats
- 1/2 cup raisins
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper or silpat mats.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until they are light and fluffy - about 2 minutes.
- Next, add the egg and vanilla and mix until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the flour and baking soda, mix until fully combined before adding in the oats and raisins. Fold them in gently.
- Scoop 2 tablespoon sized balls of cookie dough onto the prepared baking sheets - making sure to place them at least 2" apart.
- Bake the cookies for 12-14 minutes or until they are golden brown around the edges.
- Allow the cookies to cool to room temperature on the baking sheet (they'll harden as they cool).
- Transfer the cookies to an airtight container and store at room temperature for up to five days.
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