Oatmeal Raisin Cookies
Hearty, spiced, and chewy with plump raisins and a warm cinnamon hug. The classic lunchbox cookie done right.
Ingredients
Total time: 27 minutes
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- 1
Soak the raisins in warm water for 10 minutes, then drain well so they stay plump.
- 2
Heat the oven to 350°F and line two sheets with parchment.
- 3
Whisk the flour, baking soda, cinnamon, and salt together.
- 4
Cream the butter and both sugars until fluffy, then beat in the eggs and vanilla.
- 5
Stir in the dry mixture, then the oats and drained raisins.
- 6
Scoop 2-tablespoon mounds 2 inches apart.
- 7
Bake 11–13 minutes, until golden at the edges. Cool 5 minutes on the sheet.
Zoe's Tips
- Soaking the raisins keeps them from drying out in the oven.
- Swap half the raisins for chocolate chips if your crowd prefers it.
- Use old-fashioned oats, not instant, for the best chew.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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