Easy, Soft Oatmeal Raisin Cookies
These soft oatmeal raisin cookies are filled with warm spices and oats for texture. The house smells incredible while the cookies are baking. They are very easy to make, a beginner friendly recipe.
Servings 20 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.
Notes
*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.
*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, above) 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.