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The Best Traditional Oatmeal Raisin Cookies

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The Best Chewy Oatmeal Raisin Cookie Recipe

An old fashioned oatmeal raisin cookie everyone recognizes.  Made with old fashioned rolled oats, a hint of cinnamon (optional), and plenty of real butter, this old-time favorite cookie is a classic favorite. The addition of a quick last minute sprinkle of sugar makes the top a little crunchier, and the softened raisins makes them moist.  

The best oatmeal raisin cookie ever.

Ingredients

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1 cup butter

1 cup raisins

1 cup white sugar

1 cup light brown sugar

2 eggs

1 tsp vanilla

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3 cups old fashioned oats

1 1/4 cups flour

1 tsp baking soda

1 tsp  salt

1 tsp cinnamon

1 tbsp sugar

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There are two secrets to having chewy moist oatmeal raisin cookies.  It takes just a few minutes to soften your raisins, and chewy cookies come from making them a bit large and staying close to the oven while baking.  You want them just baked.  If you have cookie Dunkers in your family, just bake them a little bit longer.  Either way I am sure this oatmeal cookie recipe will be a hit.

Directions

Lets start by soaking the raisins.  Measure and place raisins in a small bowl.  Cover with boiling water and let sit while mixing the cookie dough. 

Softening and Plumping raisins for making moist and chewy oatmeal raisin cookies.

Preheat your oven to 350 F.  Line two cookies sheets with parchment paper.

In a large bowl cream the butter until fluffy.  Add both sugars and mix well. 

Making a traditional oatmeal raisin cookie recipe from scratch, by beating the butter and sugars together.

Add the eggs and mix again. 

Add the vanilla and mix.

In a separate bowl add the old fashioned oats, flour, baking soda, salt and cinnamon.  (Note:  You can use quick oats, but it changes the texture of the cookie).

Stir the dry ingredients together to distribute the baking soda.  This is Very important, the baking soda causes your cookie to leaven so you want it distributed really well. 

Mixing dry ingredients for a from scratch oatmeal raisin cookie recipe.

Add the dry ingredients to the butter mixture.  Mix really well.  

Place the raisins in a strainer to remove the water and then add them to the cookie dough. Mix just until combined.

Using a cookie scoop drop the dough onto a parchment lined cookie sheet.  Sprinkle lightly with sugar. 

Panning drop cookie old fashioned oatmeal cookies.

Bake at 350 F  for 10 minutes.  Check your cookies after 8 minutes or so.  You want them to be dark golden on the edge and just golden in the middle.  

Fresh baked homemade oatmeal raisin cookies from scratch.

Remove them from the baking pan right away and let cool on a rack or clean teal towel.

Classic oatmeal raisin cookies being served.

If you bake these cookies please comment and let me know how your cookies turned about for you.

Two of the best oatmeal cookies from a made from scratch recipe. Served on a white plate with yellow napkin.

The best oatmeal raisin cookie ever.

Old Fashioned Classic Oatmeal Raisin Cookies

Traditional moist and chewy oatmeal raisin cookie recipe. A much loved classic recipe that is easy to make, packs and freezes very well.
Print Recipe
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins

Ingredients

  • 1 cup raisins
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups old fashioned oats can substitute with quick oats
  • 1 ¼ cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tbsp sugar optional for sprinkling

Instructions

  • If you prefer moist plump raisins, start by soaking your raisins.  Measure and place the raisins in a small bowl.  Cover with boiling water and let sit while mixing the cookie dough.  If not you can just add the raisins later.
  • Preheat your oven to 350 F.  Line two cookies sheets with parchment paper.
  • In a large bowl cream the butter until fluffy.  Add both sugars and mix well. 
  • Add the eggs and mix again. 
  • Add the vanilla and mix.
  • In a separate bowl add the old fashioned oats, flour, baking soda, salt and cinnamon.  (Note:  You can use quick oats, but it changes the texture of the cookie). Stir the dry ingredients together to distribute the baking soda.  
  • Add the dry ingredients to the butter mixture.  Mix really well.  
  • Place the raisins in a strainer to remove the water and then add them to the cookie dough. Mix just until combined. If using raisins as they are from the package, add them now.
  • Using a cookie scoop drop the dough onto a parchment lined cookie sheet.  Sprinkle lightly with sugar. 
  • Bake at 350 F  for 15 - 20 minutes.  My cookies are large so check your cookies after 15 minutes or so.  You want them to be dark golden on the edge and just golden in the middle.  
Servings: 24 cookies

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