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Oatmeal Raisin Cookies

Alright, if you’re anything like me, oatmeal raisin cookies bring a warm, nostalgic hug straight from my childhood kitchen. My grandma had this worn, stained recipe card that smelled faintly of cinnamon and vanilla—every time I baked these cookies with her, the house filled with that cozy, sweet-spiced aroma. The chewy oats combined with bursts of soft, juicy raisins made each bite feel like a little bite of comfort. Today, I’m excited to share a simple version that’s just as heartwarming and reliable—perfect for when you want to invite that old-fashioned baking magic into your own home. Trust me, the combination of chewy texture and sweet raisin pockets is irresistible!

Quick Facts

Yield: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

For the Main Dish:

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins

How I Make It

Step 1:

Start by creaming the softened butter with both the brown sugar and granulated sugar until the mixture looks light and fluffy—this usually takes about 3-4 minutes with an electric mixer. The creaminess here is key for that tender, melt-in-your-mouth texture.

Step 2:

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure these are fully incorporated so the cookie batter is smooth and rich.

Step 3:

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Then gradually mix these dry ingredients into the wet mixture. Don’t overmix—just combine until you see no more streaks of flour.

Step 4:

Fold in the rolled oats and raisins gently. The oats give the cookies their signature chew, while the raisins add those sweet, juicy pops—try picking a few to taste here for quality control!

Step 5:

Drop the dough by heaping tablespoonfuls onto a parchment-lined baking sheet. Space them about 2 inches apart to allow the cookies to spread evenly.

Step 6:

Bake at 350°F for 10–12 minutes or until the edges are golden brown but the centers still look a bit soft—that’s when they’ll be perfectly chewy. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely.

Variations & Tips

Swap raisins for dried cranberries or chopped dates for a fruit twist.
Add ½ cup chopped walnuts or pecans for extra crunch.
If you want a softer cookie, reduce oats to 2 ½ cups.
For a touch of spice, toss in ¼ teaspoon nutmeg with the cinnamon.
Chill dough for 30 minutes before baking to limit spreading.
Use quick oats if pressed for time, but rolled oats give better texture.

How I Like to Serve It

These cookies are perfect with a glass of cold milk or a hot cup of tea on a rainy afternoon. They also make fantastic lunchbox treats or a delightful homemade gift during the holidays. Sometimes, I like warming them just slightly in the microwave for 10 seconds to bring out that fresh-baked softness—pure comfort in every bite!