These are the best Oatmeal Raisin cookies! They have crispy edges, soft and chewy centers, a rich vanilla flavor and plenty of raisins! They are easy to make with simple ingredients - no chilling required.
Line two large baking sheets with parchment paper. Set aside.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
Add dry ingredient mixture and beat on low speed until just combined.
Add oatmeal and beat on low speed until combined.
Add raisins and stir until evenly distributed in the dough.
Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
Gently and very slightly press down tops of cookies until they are flat.
Bake in preheated oven for 8-10 minutes until the top is just set.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
Ingredient Notes/Substitutions
All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
SaltedButter. Unsalted butter also works well.
Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Raisins. Use traditional or golden raisins.
StoreStore cookies in an airtight container at room temperature for 3-5 days.FreezeYou can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).To freeze the dough:
Form the dough into balls and place them on a non-stick cookie sheet.
Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen.
Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag).
Freeze for up to 2 months.
To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions.