The recipe calls for all-purpose flour, and that's what I typically use. If not, make sure to measure your flour using the spoon and level method: give the flour a stir to lighten it up, spoon into your measuring cup, and then level it off with the back of a butter knife. As always when baking, it’s best to weigh your dry ingredients if you can.Cool for two minutes on cookie sheets before carefully transferring to a wire rack to cool completely.They will still be very soft and pale in the center when you remove them from the oven and will set up to chewy deliciousness as they cool. Bake for 8 to 10 minutes, until just beginning to turn light golden brown, especially around the edges.Using a medium (1 ½ tablespoon) cookie scoop or two spoons, drop by rounded tablespoonfuls onto ungreased cookie sheets, leaving plenty of space between them.Add oats and raisins and stir in with a wooden spoon or spatula until evenly distributed.Sift in flour, baking soda, cinnamon, and salt.Add eggs and vanilla extract and beat until well-incorporated.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, two to three minutes.Preheat oven to 350☏ with two racks close to the center.When baked from frozen, they’ll likely take an extra minute or two. Just place the balls in a Ziploc bag and store them in the freezer. Store unbaked cookies after forming them into balls. Make sure the cookies have cooled completely before storing them.įREEZE DOUGH. Keep cookies in a container or freezer storage bag for up to three months. Keep baked oatmeal raisin cookies in an airtight container at room temperature.įREEZE BAKED. Bake at 350☏ for 30 to 35 minutes or until light golden brown. Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.īar cookies. E asily substitute craisins, dried chopped dates, or golden raisins, or leave them out.Īdd flavor. Simple as that, your first batch is ready in about 25 minutes! Recipe Tips Bake for 9-11 minutes or until the tops are just set. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.īAKE. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.įORM. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Then beat in the vanilla and eggs.ĭRY INGREDIENTS. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Line the cookie sheets with parchment paper or silicone baking mats. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel-cut oats (they’ll end up too hard and crunchy in your cookies). Then finally, we’re using quick or old-fashioned oats.A hint of cinnamon is a must for oatmeal raisin cookies in my book.Brown sugar adds a caramel-like undertone and makes the cookies extra chewy.We’re starting with real butter for the most flavor.