Description

Oatmeal raisin cookies are soft, chewy treats packed with hearty oats, sweet raisins, and warm spices like cinnamon. Perfect for snacks, desserts, or homemade treats. Easily made gluten-free or vegan.

Ingredients

For the Cookies:

– 1 cup unsalted butter, softened (or vegan butter substitute)

– 1 cup light or dark brown sugar, packed

– ¼ cup granulated sugar

– 2 large eggs

– 2 tsp pure vanilla extract

– 1 tbsp unsulphured or dark molasses

– 1⅔ cups all-purpose flour (spooned and leveled; substitute gluten-free flour for GF option)

– 1 tsp baking soda

– 1½ tsp ground cinnamon

– ½ tsp salt

– 3 cups old-fashioned whole rolled oats (avoid instant oats for best texture)

– 1 cup raisins (soak in warm water for 10 minutes, then blot dry for plumpness)

– ½ cup chopped toasted walnuts (optional; omit for nut-free)

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Instructions

In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.
Add the eggs and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla extract and molasses, mixing on high until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
Beat in the oats, raisins, and walnuts (if using) on low speed. The dough will be thick and sticky.
Chill the dough for 30–60 minutes in the refrigerator to prevent spreading during baking.
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Roll the dough into balls (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
Bake for 12–14 minutes, until lightly browned on the sides but still soft in the center.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

– Use old-fashioned oats: Instant oats can make the cookies too soft; stick to whole rolled oats for the best texture.

– Plump raisins: Soak raisins in warm water for 10 minutes, then blot dry to ensure they stay juicy.

– Gluten-free option: Use gluten-free flour and certified gluten-free oats.

– Storage: Store cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies or unbaked dough balls for up to 3 months; thaw or bake directly from frozen as needed.

– Customizations: Swap raisins with dried cranberries, chocolate chips, or chopped dates. Add spices like nutmeg or cloves for extra depth.

Prep Time: 20 minutes
Cook Time: 12–14 minutes per batch
Category: Dessert / Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (based on 24 cookies per recipe)
Calories: ~180
Sugar: 12g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg