Description
Soft, chewy, and packed with flavor—these oatmeal raisin cookies are the best homemade treat! Easy to make, full of oats, raisins, and cinnamon, they’re perfect for snack time or dessert.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light or dark brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp molasses (unsulphured, not blackstrap)
- 1 ⅔ cups (209g) all-purpose flour, spooned & leveled
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 3 cups (255g) old-fashioned rolled oats
- 1 cup (140g) raisins
- Optional: ½ cup (64g) chopped toasted walnuts
Instructions
- Cream butter & sugars – Beat butter, brown sugar, and granulated sugar until smooth (about 2 minutes).
- Add eggs & flavoring – Mix in eggs, vanilla, and molasses until combined.
- Mix dry ingredients – In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Slowly add to wet mixture.
- Add oats & raisins – Stir in oats, raisins, and walnuts (if using). Dough will be sticky.
- Chill dough – Cover and chill in the refrigerator for 30–60 minutes.
- Preheat oven – Heat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Shape cookies – Scoop about 2 tbsp dough per cookie and place 2 inches apart.
- Bake – Bake for 12–14 minutes until edges are lightly browned. Centers should look soft.
- Cool – Allow cookies to set on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough to prevent cookies from spreading.
- Don’t overbake—the centers should look slightly underdone when you pull them out.
- Soak raisins in warm water (or rum) for 10 minutes for extra plumpness.
- Use a cookie scoop for evenly sized cookies.
- For chewier cookies, use more brown sugar than white sugar.
- Prep Time: 20 minutes
- Cook Time: 14 minutes