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Oatmeal Raisin Cookies


oatmeal raisin cookies recipe

Oatmeal Raisin Cookies

Stephanie Gallagher
To me, the thing that makes an oatmeal raisin cookie good is the texture. This recipe calls for dark brown sugar, which has a little more molasses than light brown sugar, and results in a tender chewy cookie. Be sure to cream the butter and sugar mixture for a good 4-5 minutes before adding the remaining ingredients. This will also help you achieve a soft and light texture.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 30-48 cookies


  • 1 cup butter, softened
  • 3/4 cup firmly-packed dark brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 cups rolled oats
  • 1-1/2 cups raisins


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat mat

  2. With an electric mixer, beat butter and sugars together for 4-5 minutes until light and fluffy.

  3. Beat in eggs, one at a time, and vanilla.

  4. In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Beat into butter mixture on low speed.

  5. Stir in oats and raisins.

  6. Drop by rounded tablespoonsful onto prepared cookie sheet. Bake on the center rack of the oven for 12-15 minutes until golden brown around the edges. Let cool 5 minutes.

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