There is just something special about a plate filled with homemade cookies. And these cookies are about as good as they come.
Soft, warm, buttery, and loaded with tender oats and raisins make this one of the most beloved cookies of all time. Go with quality ingredients, and you and your family will be thrilled with the results. They also make insanely good ice cream cookie sandwiches with our homemade vanilla ice cream!
How To Make Homemade Oatmeal Raisin Cookies
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
The Ingredients You Will Need
As you would expect, the ingredients you will need for these cookies are easy to find, and many you’ll probably already have in your pantry. Here’s what you’ll need to have on hand:
Flour – All-purpose.
Cinnamon – Ground. Quality makes a difference in the final taste.
Baking soda – Check the date. If it’s years old, purchase some new.
Salt – Kosher is what we recommend.
Butter – Unsalted, and at room temperature. Again, quality makes a difference.
Brown sugar – Light or dark.
Sugar – Granulated.
Eggs – Fresh is best.
Vanilla extract – Quality always makes a difference.
Oats – Old-fashioned, or rolled oats. Don’t go with steel cut.
Raisins – Check the date. They should be plump and juicy.
Tips for Making Perfect Homemade Oatmeal Raisin Cookies
Use Old-Fashioned Oats – For the best texture, opt for old-fashioned rolled oats instead of quick oats. They provide a heartier chew and help maintain the structure of the cookies, giving them that classic oatmeal cookie texture.
Soak the Raisins (Optional) – To enhance the flavor and texture of the raisins, soak them in warm water for about 10-15 minutes before adding them to the dough. This will plump them up and prevent them from drying out during baking.
Don’t Overbake – Keep a close eye on the cookies as they bake, and remove them from the oven when the edges are golden brown but the centers still look slightly underbaked. They will continue to firm up as they cool on the baking sheet, ensuring a soft and chewy texture.
EXPERT TIP: Use a spoon or tablespoon to dole out the dough onto the parchment-lined baking sheets. Try to keep them uniform in size so they will all bake evenly. Remember, they will flatten somewhat as they bake, so give about an inch (or so) for each ball of cookie dough.
Other Classic Cookie Recipes to Try
Everyone loves cookies, especially when they are homemade! Here is a collection of some of our favorites that we are certain you and your family will love, too!
- Double-Chocolate Cookies
- Best Chocolate Chunk Cookies
- Classic Snickerdoodle Cookies
- Red Velvet Sandwich Cookies
- Pumpkin Whoopie Pies
These are all amazing, without a doubt! But, in the meantime, aren’t these classic cookies calling your name?
These cookies have bringing smiles to families for generations. And for good reason.
They are delicious! Served warm or at room temperature, they are always a beloved treat.
They also make a wonderful gift! Make a double batch, wrap in festive plastic with twine, and you will be the hit of the town!
Chewy, moist, and exploding with the classic flavor. The best!
Ready to make the best cookie on the block? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Oatmeal Raisin Cookies
Video
Equipment
- Electric hand-mixer or stand mixer
- Parchment paper
- 2 baking sheets with at least one baking rack
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 8 tablespoon unsalted butter room temperature, 1 stick
- 1 cup brown sugar light or dark
- ½ cup sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, sift together the flour, cinnamon, baking powder, and salt. Set aside.1½ cups all-purpose flour, 2 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon Kosher salt
- In a large bowl and with an electric mixer (or in a stand mixer), beat together the soft butter with both sugars on medium-high speed until fully combined, about 1 minute. Scrape down the sides and beat for another minute.8 tablespoon unsalted butter, 1 cup brown sugar, ½ cup sugar
- With the mixer running, add the eggs, one at a time, and then the vanilla. Reduce the speed and slowly add the flour mixture until incorporated.2 large eggs, 2 teaspoon vanilla extract
- Use a large wooden spoon or spatula to fold in the oats and the raisins.2 cups old-fashioned oats, 1 cup raisins
- Drop about 1 tablespoon of dough onto the prepared baking sheets, spacing them about 1 inch apart. Depending on the size of your cookies, you'll get between 24 and 36 cookies. (you may need to bake another batch once the first two are done).
- Bake the cookies until golden brown, about 15 minutes, switching the sheets halfway through. Let the cookies cool on the baking sheets for about 10 minutes, and then transfer to wire racks to cool.
- Store in an airtight container at room temperature for up to 1 week.
Wes says
Favorite cookie ever!!!