Soft and chewy oatmeal cookies filled with the perfect amount of raisins are one of my all time favorite cookies. I’ve been making this recipe for years and it’s one of the most popular cookie recipes I make. The dough freezes well, as do the cookies, so I frequently double or triple the recipe to have it on hand all the time.
I was sick over the holidays this year and I was craving oatmeal cookies, but I didn’t have any in the freezer. Sean made these for me and they turned out perfectly. (Baking is not his thing at all, so having an easy and reliable recipe helps!) I even hid a few in the freezer, just for snacking on with my coffee over the next week.
- 3/4 cup butter softened
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1 1/3 cups raisins
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
- In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.
- Using a medium size scoop or a rounded tablespoon, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking. Enjoy!