Easy Oatmeal Raisin Cookies
Chewy, cozy oatmeal raisin cookies with warm cinnamon and a soft center. Perfect for lunch boxes or afternoon snacks.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.9 cup packed brown sugar
- 0.45 cup granulated sugar
- 3.25 fl oz eggs, lightly beaten
- 1.5 tsp pure vanilla extract
- 1.25 cup all-purpose flour
- 0.75 tsp baking soda
- 0.5 tsp fine salt
- 1.25 tsp ground cinnamon
- 2.75 cup old-fashioned rolled oats
- 1.25 cup raisins
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Cream the softened butter, brown sugar, and granulated sugar until fluffy, 2–3 minutes.
- Beat in the eggs and vanilla until smooth and combined.
- Whisk flour, baking soda, salt, and cinnamon in a separate bowl.
- Stir the dry ingredients into the butter mixture just until no dry spots remain.
- Fold in oats, raisins, and walnuts if using.
- Scoop rounded tablespoons of dough onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on the pan 5 minutes, then move cookies to a rack to finish cooling.
Notes
Try orange zest with the raisins, or swap in chopped dried cranberries. For bakery-style thickness, chill the dough 20–30 minutes before scooping. Store airtight at room temperature for 3–4 days or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Easy Oatmeal Raisin Cookies flavors. All ingredient ratios and instructions are independently developed.