The Best Traditional Oatmeal Raisin Cookies
These traditional oatmeal raisin cookies are soft, chewy, and made the classic way. Soaked raisins keep them moist, and simple pantry ingredients make this a dependable recipe you’ll come back to again and again.
Servings 24 cookies
Ingredients
- 1 cup raisins
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old fashioned oats can substitute with quick oats
- 1 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp sugar optional for sprinkling
Instructions
1. Soak the Raisins
- Measure the raisins and place them in a small bowl. Cover with boiling water and let them sit while you mix the cookie dough. Drain well before using.
2, Cream the Butter and Sugars
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter until light and fluffy. Add the white sugar and brown sugar and mix until well combined.
3. Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla until fully combined.
4. Mix the Dry Ingredients
- In a separate bowl, combine the old fashioned rolled oats, flour, baking soda, salt, and cinnamon. Stir well so the baking soda is evenly distributed.
5. Add Oats and Raisins
- Add the dry ingredients to the butter mixture and mix until well combined.
- Place the soaked raisins in a strainer to drain off the water, then add them to the cookie dough.
- Mix just until everything is combined.
6. Scoop and Bake
- Using a cookie scoop, drop the dough into generous portions onto a parchment lined cookie sheet. Sprinkle lightly with sugar, if using.
- Bake at 350°F for about 10 minutes, checking after 8 minutes. You want the cookies dark golden around the edges and just golden in the middle.
- Remove them from the baking pan right away and let cool on a rack or a clean tea towel.