A stack of oatmeal raisin cookies with a glass of milk
Print

Oatmeal Raisin Cookies

These classic oatmeal raisin cookies are made with brown sugar, cinnamon, vanilla and lots of oats. They're soft and chewy, never dry, and definitely win in the flavor and texture categories for the perfect, homemade oatmeal raisin cookie. 
Course Dessert
Cuisine American
Keyword Homemade, Oatmeal Raisin Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings 24 cookies
Calories 108kcal
Author Fiona Dowling

Ingredients

  • 1 cups all-purpose flour
  • 1/2 - 1 teaspoon cinnamon to taste
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon honey
  • 2 teaspoons vanilla
  • 1 and 1/2 cups oatmeal old fashioned or large flake
  • 2/3 cup raisins

Instructions

  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
  • In a large bowl using an electric mixer, beat together the butter, brown sugar and white sugar until fluffy (about 2 minutes).
  • Beat in the honey, vanilla extract and egg.
  • With the mixer on low speed, beat the flour mixture into the butter mixture.
  • Mix in the oats, followed by the raisins. The dough will be sticky.
  • Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper.
  • Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.
  • Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes or until the tops look just set.
  • Remove from the oven and cool fully on the cookie tray.

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in a freezer safe container for up to 3 months, then thaw overnight in the fridge. 

Nutrition

Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg