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A pile of oatmeal raisin cookies on a marble plattter.

Oatmeal Raisin Cookies

These classic Oatmeal Raisin cookies are soft, chewy, and so delicious. And the recipe is a cinch!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 113kcal



  • Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
  • In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a standing mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
  • Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
  • Add the flour mixture in batches (about 1/4 cup at a time) and mix on low speed until just blended. Add the oats and raisins and stir until just combined.
  • Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
  • Bake until the cookies are golden brown, about 12-15 minutes. Transfer to wire racks and cool completely.


  1. Cinnamon and nutmeg: Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
  2. Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  3. Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant (quick oats) can be used too, but the cookie will be less chewy. Don't use steel cut oats (also known as Scottish or Irish oats).
  4. Raisins: If your raisins are dried out, plump them up by soaking them in some warm water before adding them to the dough. Pat dry with a paper towel after soaking. If you're not a fan of raisins, you can also use dried cranberries, currants, nuts, or chocolate chips instead.
  5. Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
  6. Storage: Store leftovers in an airtight container for up to 1 week.
  7. Freezer: Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.


Serving: 1cookie | Calories: 113kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 72mg | Potassium: 58mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 1mg