Classic Chewy Oatmeal Raisin Cookies
Plump raisins, big oat texture, crisp edges and chewy middles.
Method · 9 steps
- 1
Cover raisins with hot water in a small bowl and soak 10 minutes while you prep other ingredients. Drain well and pat dry.
- 2
Preheat oven to 350°F. Line two half-sheet pans with parchment.
- 3
In a stand mixer with paddle, cream room-temp butter, brown sugar, and granulated sugar on medium-high 3 minutes until pale and fluffy.
- 4
Add eggs one at a time, beating 30 seconds after each. Add vanilla.
- 5
Add flour, baking soda, cinnamon, and salt. Mix on low just until combined.
- 6
Add oats and drained raisins. Mix on low 20 seconds until evenly distributed. Dough will be stiff.
- 7
Scoop 2-tablespoon portions (about 45g each), roll into balls, and place 2 inches apart on the sheet pans.
- 8
Bake 11-13 minutes until edges are golden and centers look set but still soft. They will look underdone — they set on the pan.
- 9
Cool on the sheet pan 5 minutes, then transfer to a rack.
Chef's notes
- →Soak the raisins. Skip this and you'll bite into hard chewy pebbles instead of plump fruit.
- →Old-fashioned rolled oats only. Quick oats make mushy cookies.
- →For thicker cookies, chill the dough 1 hour before scooping.
Storage
Airtight at room temp 5 days. Freeze baked cookies up to 3 months.
