Classic Oatmeal Raisin Cookies - Soft Chewy Homemade Recipe
These classic oatmeal raisin cookies deliver the perfect balance of chewy texture and warm cinnamon spice. Made with rolled oats, plump raisins, and a hint of vanilla, they bake up golden brown with crispy edges and soft centers. Perfect for lunch boxes, afternoon snacks, or sharing with family and friends. This straightforward recipe uses simple pantry ingredients and comes together quickly with just an electric mixer.
Ingredients
Instructions
- 1
Preheat oven and line two baking trays with parchment paper
- 2
Beat softened butter with both sugars until smooth and creamy using electric beater
- 3
Add vanilla extract and egg, beat until combined while scraping down bowl sides
- 4
Beat in flour, baking powder, cinnamon, and salt until cookie dough forms
- 5
Mix in rolled oats and raisins using spoon or spatula
- 6
Scoop heaped tablespoons of dough onto prepared baking sheets with space between
- 7
Bake until golden brown on edges
- 8
Cool on baking sheet before transferring to wire rack to cool completely
Tips
Room temperature butter is key for proper creaming - it should give slightly when pressed but not be melted or too soft.
Don't overbake these cookies as they continue cooking on the hot pan after removing from oven.
Space cookies well apart on baking sheets as they spread during baking for the best texture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be shaped and refrigerated for up to 2 days or frozen for up to 3 months
Best served at room temperature, pair with milk or coffee
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Avoid overbaking as cookies continue cooking on hot pan
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these cookies without eggs?
Yes, substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, though texture will be slightly different.
How long do these cookies keep fresh?
Store in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be less chewy and more uniform since quick oats break down more during baking.