Oatmeal Raisin Cookies

The must-have oatmeal cookie recipe. Soft & chewy centers with crispy edges.

Course Desserts

Cuisine American, Holiday Baking

Prep Time 15

Cook Time 15

Refrigeration 2

Total Time 2 30

Servings cookies

Calories 271kcal

Author Jessica Robinson

Ingredients

1 cup (2 sticks) unsalted butter (softened)
1 cup packed brown sugar
½ cup granulated sugar
½ teaspoon salt
1 tablespoon molasses
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs (room temperature)
3 cups old-fashioned rolled oats
1 ¾ cups all-purpose flour
1 cup raisins
1 cup chocolate chips (60% cocoa)
½ cup chopped nuts (optional)

Instructions

In a large mixing bowl, cream together butter, brown sugar and sugar.
Add the vanilla, molasses and one egg at a time and combine.
Add the flour, rolled oats, salt, cinnamon, baking powder and baking soda. Combine thoroughly. Scrape the sides and bottom of the bowl occasionally with a rubber spatula. Add the raisins, chocolate chips and combine.
Scoop out cookie dough using an ice cream scoop and place them on a parchment lined sheet pan, placing cookie rounds right up against each other. Cover and refrigerate for a minimum of 2 hours or overnight. (Or transfer the cookie dough into a large zip-style freezer bag and refrigerate, scooping cookies the next day.)
Place cookie rounds evenly on a half sheet pan lined with parchment paper leaving a little bit of space in between each cookie. 8-9 cookies will fit on a half sheet pan.
Bake in a preheated 375-degree F oven for about 14-15 minutes or until lightly golden brown. Turn the sheet pans around half way through baking.
The cookies will look soft, but will set while cooling. Let cool on a sheet pan until set (about 10 minutes) before removing with a spatula to cool completely on a wire baking rack.
Store any remaining cookies in an airtight container for 4-5 days.

Notes

Prep ahead, make the cookie dough and scoop it onto half sheet pans. Refrigeration allows the flour to fully hydrate, ensuring cookies keep their shape and prevents them from spreading too much.

Rotating your baking pans about half way through baking will give you more evenly baked cookies. Rotate baking pans 180-degrees and rotate from top to bottom, and from bottom to top rack.

Nutrition