These are the absolute best ever oatmeal raisin cookies! Just like Grandma used to make, with butter, and brown sugar, old-fashion oats, and plenty of chewy raisins!
Ingredients in Oatmeal Raisin Cookies
Butter: Make sure it’s softened to room temperature.
Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness.
Eggs: Eggs are the binding ingredient, holding everything together
Pure Vanilla Extract + Salt: Provide the sweet and salty flavor combination
Cinnamon: Adds the spice flavor!
Baking Soda: Baking soda helps the cookies rise.
Maple Syrup: Maple Syrup is my secret ingredient! 1 Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
Flour: Flour is the structure of the cookies.
Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture.
Raisins: These add a chewy texture and sweet kick to these cookies. You could also use cranberries to change it up!
How to Make Oatmeal Raisin Cookies
Cream butter and sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
Add eggs, vanilla, maple syrup: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and maple syrup, mix until combined.
Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
Chill: Refrigerate the cookie dough for 30-60 minutes.
Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie. I use an ice cream scoop for evenly sized cookies!
Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That’s okay, they will firm up as they cool.
Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.
Want Crispy or Chewier Oatmeal Raisin Cookies? Try these variations to change it up!
Butter will make these cookies crispier. You can substitute shortening which will make them chewier.
For chewier oatmeal raisin cookies:
Chill the dough for an hour.
Don’t overbake the cookies. Remove from the oven when the edges are just brown and the center is barely set.
Replace the baking soda with an equal amount of baking powder.
Make extra large cookies and cook them for about 20 minutes.
For crispier oatmeal raisin cookies:
Don’t chill the dough.
Fully bake the cookies till the centers are cooked, but be mindful not to let the bottoms burn.
Lower the temperature of the oven to 325°F. The lower temperature will allow the dough to thin out and the thinner cookies will be crispier. You may need t bake them a little longer than directed.
Few More Tricks for the Best Oatmeal Raisin Cookies
Chill the dough for at least an hour for if you want chewier cookies.
Use consistent size scoops so the cookies are uniform in size and consistent in texture. This recipe calls for large tablespoon-size scoops. I use an ice cream scoop!
Use the middle rack of the oven, and only bake one sheet of cookies at a time for even airflow.
Always allow the baking sheet to cool before adding the next round of cookie dough on it.
This dough freezes well. Scoop the dough out as if you were going to make the cookies and place on a baking sheet. Put in freezer until just frozen through. Remove the frozen scoops from the baking sheet and pop them into a zip top bag. You can then cook just a cookie or two at a time straight from the freezer – just add a few more minutes to the baking time.
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- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
- 1 tbsp Maple syrup
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Use an ice cream scoop and drop rounds onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g