This foolproof recipe for perfect Oatmeal-Raisin Cookies will transport you back to your childhood in no time. Chewy, nutty, and oh-so delicious, these cookies are pure bliss.
Oatmeal Raisin Cookies
- Aluminum Half Sheet Pan
- Silicone Baking Mat
- 12×17 Cooling And Baking Rack
- 2 cups All-purpose flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1 tsp. Table salt
- 2 Sticks unsalted butter, (16 Tbsp.) softened
- 1 cup Granulated sugar
- 1 cup Packed dark brown sugar
- 2 eggs
- 2 tsp. Pure vanilla extract
- 3 cups Old-fashioned oats (not instant)
- 1 ½ cups Raisins
- Preheat oven to 350° with rack in center position. Coat a baking sheet with nonstick spray.
- Whisk together flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, brown sugar, eggs, and vanilla in a second bowl with a mixer on low. Increase speed to high and blend until fluffy and lighter in color.
- Stir flour mixture into butter mixture until no flour is visible. Stir in oats and raisins.
- Scoop cookies using a # 40 scoop (about 11/2 Tbsp. measure). Drop dough onto prepared baking sheets 2 inches apart.
- Bake cookies until golden but still moist beneath cracks on top, 11–13 minutes. Let cookies sit on baking sheet 2 minutes to set up, then transfer to a wire rack to cool.
- For a fruity alternative, substitute 1 cup chopped dried cranberries or cherries for 1½ cups raisins.
1 servings per container
- Amount Per ServingCalories155
- % Daily Value *
- Total Fat
- Saturated Fat 3g 15%
- Cholesterol 24mg 8%
- Sodium 122mg 6%
- Total Carbohydrate
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.