Oatmeal Raisin Cookies
These crispy oatmeal raisin cookies are the kind of homemade treat that feels cozy, familiar, and just a little nostalgic. They bake up with golden edges, a lightly chewy center, and plenty of sweet raisins in every bite.
Equipment
- 1 Baking sheets lined with parchment paper
- 1 Mixing Bowls
- 1 Wire rack
Ingredients
- 1.5 cups all-purpose flour
- 3 cups old-fashioned oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 eggs
- 2 tsp alcohol-free vanilla extract
- 1.5 cups raisins
Instructions
- Preheat your oven and line baking sheets with parchment paper so the cookies release easily and bake evenly.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. This helps distribute everything evenly before the dough comes together.
- In a large bowl, beat the butter with the brown sugar and granulated sugar until the mixture looks light and fluffy. This step helps create a tender cookie with crisp edges.
- Mix in the eggs and alcohol-free vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet mixture and stir just until combined. Fold in the raisins so they are evenly distributed throughout the dough.
- Scoop the dough onto the prepared baking sheets, leaving space between each cookie. Bake until the edges are golden and the centers look set.
- Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack. They will crisp up more as they cool.
Notes
For the best texture, use old-fashioned oats instead of quick oats. If you want extra crisp cookies, bake them a minute or two longer, watching closely near the end. Chilling the dough for 20 to 30 minutes can also help the cookies hold their shape.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To enjoy them warm, let a frozen cookie thaw at room temperature or warm it briefly in the oven.