Often, when chocolate cookies are strutting around a bakery case, sending out their sexy, glossy vibes, the humble oatmeal cookie is completely overlooked. Small and round, filled with dried fruit and a handful of spices, this unassuming cookie doesn’t always make a big splash.
Its charm is subtle; it hums quietly while other confections roar. But, in all honestly, I’m fine with the majority of people passing by these raisin-filled circles because it means there are more for me.
Main Ingredients for Oatmeal Raisin Cookies
Rolled vs Quick Oats: I find either kind of oat works well in this cookie. Rolled oats will give them a little more chew, and my kids prefer quick oats because they don’t feel quite as “oaty”.
Spices: I use cinnamon and a hint of nutmeg in these cookies. Cinnamon has always been a must in oatmeal cookies (I grew up making the quaker oats recipe on repeat), but I love the extra flavor of nutmeg here. It has a slightly bitter but warm flavor profile that compliments the cinnamon and elevates the cookie.
Raisins: I use regular grocery store raisins in this recipe. Make sure they are fresh, and not dried out or hard, or they will bake up that way, too. Golden raisins are also delicious in this recipe.
What Size Should The Dough Balls Be?
In this recipe I shape the dough into 1 1/2 oz [45 g] balls, but you can scale them up or down with success. I made some larger cookies, about double the size (see the yellow scoop picture, below) that turned out well, and also make them slightly smaller for large gatherings.
If you do make them larger, add a minute or two to the baking time. If smaller, start checking at 10 minutes.
Measuring Flour For Baking Cookies:
*Throughout my recipes posted on this website, 1 cup of flour equals 142g. Please note that 1 cup of flour can range anywhere from 120g to 142g, depending on the baker or website. I found that after weighting many cups of flour and averaging the total, mine always ended up around this number. Weighing your flour instead of using cup measurements is the surest way to get the result I intended when developing the recipe.
Tapping the Pan Technique
In this recipe I call for the pan to be “tapped” against the oven rack. This motion helps set the sides of the cookies, giving them a nice edge. This tapping motion is different than “banging” the pan repeatedly to make ripply edges (see Pan-Banging Chocolate Chip Cookies).
Freezing Oatmeal Raisin Cookie Dough
This dough can be frozen for up to 1 month. Form the dough into balls, then place them on a sheet pan and freeze until firm. Transfer the dough balls to a freezer safe bag or container. I think these cookies bake best at room temperature, so when ready to bake I place the frozen dough on a sheet pan and let it thaw while the oven preheats.
More Cookie Recipes:
- Chewy Brown Sugar Cookies
- White Chocolate Macadamia Nut Cookies
- Sesame Chocolate Chip Pan-Banging Cookies
Easy, Soft Oatmeal Raisin Cookies
Ingredients
- 1 1/3 cups [190 g] all-purpose flour*
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, at room temperature
- 3/4 cup [150 g] light brown sugar
- 1/2 cup [100 g] granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups [150 g] rolled or quick oats
- 3/4 cup [105 g] raisins
Instructions
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium speed until combined. Add the flour mixture and mix on low speed until just combined. Add the oats and mix on low speed until almost combined, then add the raisins and finish mixing on low speed. Using a spatula, stir the batter to incorporate any stray oats on the bottom of the mixing bowl.
- Form the dough into 1 1/2 oz [45 g] balls (2 tablespoons) and put 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the edges are light golden brown (the middle will still look slightly underbaked), 12 to 14 minutes. Give the pan a slight bang on the oven rack and then remove it from the oven.
- Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.
8 Comments
Linda
Friday, April 26, 2024 at 3:18 pmThis is my first time making the cookies and they are delicious! I was a little nervous banging them, but it makes them look like a bakery cookie and not my kitchen. I agree, Sarah, measuring flour gives the best results.
Brenda
Monday, April 22, 2024 at 12:16 pmDo you ever put walnuts in these? If I did, should I adjust anything? I am not great at baking ????
Sarah Kieffer
Friday, April 26, 2024 at 8:29 amHi Brenda – I haven’t tried them with walnuts, but you can definitely add some! I would start with 1/4 cup, chopped. Next time if you want more, move it up to 1/3 and see how that goes.
Jen
Sunday, April 21, 2024 at 7:03 amI baked these up yesterday and my son-in-law told me that these were the best oatmeal raisin cookies he’s ever had! And I’d have to agree ?. Crispy edges, chewy cookie all around. This’ll be my go-to recipe from now on. Thank you.
Barbara
Friday, April 19, 2024 at 11:36 amCould I use GF flour instead in the oatmeal cookies?
Sarah Kieffer
Friday, April 26, 2024 at 8:30 amHi Barbara – I haven’t tried using gf flour here. If you have a gf flour mix you like/use a lot for cookies it would probably work. If you try it, let me know!
Bobbie
Friday, April 19, 2024 at 9:53 amCan’t wait to try these out this weekend, Sarah! I’m a sucker for soft oatmeal raisin cookies with crispy edges. Whenever I achieve them it always seems like a fortuitous event rather than an intentional act. I have a feeling that your recipe will help me take the “luck” out of the equation. Thank you!
BTW, is there some sort of global governing body that can decree once an for all a universally agreed-upon weight for a cup of all-purpose flour? I don’t care if it’s 142g or 128g or 125g or 120g (all numbers I have seen as THE proper weight). There’s nothing we an do about all of the recipes that have already been written, but starting on (oh, I dunno) January 1st, 2025, let’s all agree on one weight and we can finally hold hands and walk confidently into our brave new baking future.
Sarah Kieffer
Friday, April 26, 2024 at 8:32 amHi Bobbie – I wish that we all had a universally agreed-upon weight for flour!! I also wish this for women’s pants sizes, ha. I hope you like the cookies! xx