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Oatmeal Raisin Cookies

Deliciously soft and chewy oatmeal raisin cookies with bakery-style edges and plump raisins.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Chewy Cookies, cookies, Oatmeal Raisin Cookies, Soft Cookies
Servings: 24 cookies
Calories: 150kcal

Ingredients

Cookie Base

  • 1 cup Unsalted butter, softened to cool room temp Should give slightly when pressed but not feel greasy.
  • 3/4 cup Packed light brown sugar Important for moisture and flavor.
  • 1/3 cup Granulated sugar Can be adjusted based on preference.
  • 1 large Egg Adds richness.
  • 1 large Egg yolk For added chewiness.
  • 1 tablespoon Vanilla extract Enhances flavor.

Dry Ingredients

  • 1 and 3/4 cups All-purpose flour Use spoon and level method for accuracy.
  • 1 teaspoon Baking soda Leavening agent.
  • 1 teaspoon Ground cinnamon Adds warmth.
  • 1/2 teaspoon Fine salt Enhances sweetness.
  • 2 and 1/2 cups Old-fashioned rolled oats Best for chewy texture.
  • 1 cup Raisins, soaked and patted dry For moisture and sweetness.
  • 1 teaspoon Cornstarch Optional for additional softness.

Optional Ingredients

  • 1/2 cup Chopped toasted walnuts Adds crunch and flavor.

Instructions

Preparation

  • Soak the raisins in warm water for 10 minutes, then drain and pat dry.
  • Cream together the softened butter, brown sugar, and granulated sugar until fluffy and light in color.
  • Beat in the egg, egg yolk, and vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the oats and optional cornstarch.
  • Add the dry ingredients to the wet mixture and mix on low until just combined. Fold in the raisins and optional walnuts.

Chilling and Baking

  • Chill the dough for 20 to 30 minutes if the kitchen is warm.
  • Scoop the dough into 2-tablespoon balls and place on a lined baking sheet, pressing extra raisins on top.
  • Bake in a preheated oven at 350°F for 10 to 12 minutes until the edges are set and the centers appear slightly soft.
  • Let the cookies cool on the pan, nudging edges for a perfect shape if necessary.

Notes

For best results, underbake slightly and store cookies in an airtight container with a piece of bread or apple to maintain moisture.