If you're looking for an easy recipe for Oatmeal Raisin Cookies that are soft, chewy and loaded with raisins and oats, you're in the right place. Read on for my best tips to make these delicious and easy cookies!
Thick, chewy and delicious. That's the ultimate cookie in my opinion! From chocolate chip walnut cookies to these oatmeal cookies, they're simply the best!
Maybe I'm a lover of oatmeal cookies because my grandma made them so often.
She'd add raisins, nuts or M&M's as mix ins to her cookies and they were always delicious!
There's nothing fussy about this tried and true oatmeal raisin cookie recipe. It's simple made with wholesome oats, juicy raisins and just the right combination of spices. They're easy to make and they'll make your kitchen smell cozy while they bake!
Now, I know people have strong opinions about raisins in oatmeal cookies. We're not even gonna go there with raisin jokes.
Like I said, Grandma was always mixing up her oatmeal cookie recipe. So you can substitute chocolate chips and whip up a batch of chocolate chip oatmeal raisin cookie if that's more your style.
I'll eat oatmeal cookies any day, any way!
How to make easy oatmeal raisin cookies
This is a pretty simple cookie recipe to follow.
- Start by creaming the butter (go with unsalted, if you have it) with the brown sugar and white sugar in a large bowl. I love the combination of the sugars to yield a chewy cookie.
- Add in room temperature eggs and vanilla (the pure stuff, not imitation), and mix on low speed. You'll want to use a hand mixer or stand mixer to really incorporate everything.
- In a separate bowl, combine the dry ingredients including my secret ingredient - pumpkin spice. Give them a little stir. Add the dry ingredients to the wet ingredients (sounding familiar??) and mix. Don't skimp on the raisin, every bite needs to have the whole sha-bang. Add the full cup and stir them in until combined.
- Cover and chill dough in the refrigerator for 30 minutes before baking. I know it's hard to wait, but this will keep the dough from spreading too much. Translation: soft & chewy cookies.
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass. It sounds weird but it works! You can also use the heel of your clean hand.
Tip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough. - Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!
How to store cookies for later
Assuming you actually have cookies leftover (it rarely happens here), store these in an airtight container. If they start to dry out, you can add a slice of bread, or even an apple slice, to keep the moisture in your cookies.
You can also make the cookie dough ahead of time and freeze it!
Yep, you heard me right. Because harvest is so freakin' busy here, I try to stock up on cookie dough before mid-September rolls around. I'll make the oatmeal raisin cookie dough, roll it into balls, and freeze them for later.
Simply thaw and bake as usual. Fresh baked cookies with a fraction of the effort is a win in my book!
This is a great tip around the holiday baking season, too! Think of the awesome cookie trays you could make. Oh, my head is just spinning right about now!!!
Other Cookie Recipes You'll Enjoy:
- Amaretto Chocolate Chip Cookies
- Oatmeal Coconut Cookies
- No Roll Sugar Cookies
- Old Fashioned Gingersnap Cookies
- Sprinkle Cookies
If you make these cookies, be sure to tag @thisfarmgirlcooks and #thisfarmgirlcooks so I can see your handiwork!
Easy Chewy Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- 3½ cup quick oats
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
Instructions
- Preheat your oven to 375°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
- In a large bowl, cream the butter with the brown and granulated sugar.
- Add in eggs and vanilla, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients. Then, add the dry ingredients to the wet ingredients and mix. Stir in raisins until combined.
- Cover and chill dough in the refrigerator for 30 minutes before baking. This helps keep the cookies from spreading too thin. Read: chewy cookies!
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass or the heel of your hand.
- Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
