Oatmeal Raisin Cookie Recipe

Everyone needs a classic Oatmeal Raisin Cookie recipe, and you are going to love this one. I'm sharing all of my tips and tricks so you can make the perfect batch every time.

👥 24 Servings⏱️ Prep & Cook: 1h 27m⏳ Prep: 15 min🔥 Cook: 12 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●oven

📝 Preparation Steps

Note: this dough needs to be chilled. Plan ahead!

In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.

ground cinnamon1 teaspoon(226g) unsalted butter (, softened)1 cupsalt1 teaspoonbaking soda1 teaspoon

Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about ⏱️ 1-2 minutes. Mix in eggs and vanilla and beat until smooth.

(226g) unsalted butter (, softened)1 cuplarge eggs2

Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.

Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least ⏱️ 1 hour.

When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.

Bake for ⏱️ 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for ⏱️ 10 minutes, then remove to a rack to cool completely.

Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Nutrition Facts

calories

222 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

2 g

sugar Content

14 g

sodium Content

156 mg

protein Content

3 g

trans Fat Content

1 g

cholesterol Content

34 mg

carbohydrate Content

34 g

saturated Fat Content

5 g

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