Old fashioned chewy Oatmeal Raisin Cookies are the equivalent of dessert comfort food and among my very favorite cookies to make and eat. If you find yourself gravitating back to those beloved childhood flavors as well, these cookies will taste like a bite of heaven! These oatmeal cookies are loaded with sweet chewy raisins and the easy dough can be made in advance, too. Keep it tightly chilled in the refrigerator and you can bake a batch of fresh oatmeal raisin cookies when you need a sweet fix in a hurry.
A Taste Of Nostalgia
I love cookies in all flavors but, oatmeal raisin cookies take me back to my childhood. My mom often made from scratch cookies and cookie bars for my brothers and myself when we were kids and I can remember thinking the hardest part was waiting for them to cool enough to eat. I know there are many package mixes for these cookies but, baking anything from scratch is the only way to go these days when everything we buy seems to be shrinking in size. A cup of flour will always be a cup of flour not only today but also in 20 years, right?
Oatmeal Raisin Cookie Making Tips
- For this cookie dough I recommend that you chill the dough before baking to allow the butter in the dough to firm causing it to melt more slowly while baking.
- If you use the freshest of dairy products raw dough can be kept in the fridge tightly sealed for up to 1 week giving you have the luxury of baking warm fresh cookies whenever your heart desires.
- You may also like these Oatmeal Cookie Muffins from Love from the Oven and Oatmeal Cream Pie Cookie Pops from The Novice Chef.
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Helpful Kitchen Items:
Oatmeal Raisin Cookies
- 1 cup salted butter, softened (2 sticks)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 ½ cup all purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp nutmeg
- 2 ½ cup quick cooking oats
- 2 cup raisins
- In a large mixing bowl using an electric mixer cream together the butter, both sugars and vanilla. Beat for 2 minutes or until light beige and creamed.
- Add the eggs one at a time beating well after each addition.
- In a separate bowl sift together the flour, salt, cinnamon, baking powder, baking soda and nutmeg.
- Turn the mixer to low and gradually add the sifted flour beating just until fully combined. Scrape the sides of the bowl as needed.
- Use a large spoon or non-stick spatula and mix in the oats and raisins until fully distributed in the batter.
- Chill the dough for at least 2 hours or overnight.
- To bake: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Divide the dough using a 2 oz ice cream scoop or 2 Tbsp. Place the cookie dough at least 2-inches apart to allow for spreading.
- Bake for 16-18 minutes or until golden.
- Cool on the pan for 5 minutes then move to a cooling rack to cool completely.
- Store at room temperature tightly covered.