Description

Soft, chewy oatmeal raisin cookies with a warm cinnamon spice blend. Made with pantry staples, these cookies stay soft for days and offer the perfect balance of crisp edges and a pillowy center.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ½ cups (315g) all-purpose flour
3 cups (270g) old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups (210g) raisins, plumped in hot water and patted dry
½ cup chopped walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides of the bowl.
Add eggs one at a time, beating well after each addition, then add vanilla extract. Mix until smooth.
Gradually add the dry ingredient mixture to the wet mixture on low speed. Stop mixing as soon as the flour disappears to avoid tough cookies.
Fold in the rolled oats and drained raisins (and walnuts if using) gently with a spatula until evenly distributed.
Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours) to solidify the butter and prevent spreading.
Scoop dough balls (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes. The edges should be lightly golden, but the centers should still look soft and slightly underbaked.
Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

For best results, ensure butter is softened but not melted. Do not overbake; cookies will firm up as they cool. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14
Sodium: 110
Fat: 7
Saturated Fat: 4
Carbohydrates: 24
Fiber: 1
Protein: 3

Keywords: oatmeal raisin cookies, chewy cookies, cinnamon spice cookies, easy cookie recipe, soft oatmeal cookies, baking from scratch