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Oatmeal Raisin Cookies on a teal plate

Soft and Chewy Oatmeal Raisin Cookies

Servings 12 cookies


  • Digital scale (or dry measuring cups and measuring spoons)
  • Stand mixer with paddle attachment (or large bowl with hand mixer)
  • 1 medium bowl
  • 1 small bowl
  • Whisk
  • 2 Baking sheets
  • Parchment paper or silicone mat
  • Wire rack


  • 1 cup + 1 tsp (144g) all-purpose flour
  • 1 Tbsp (7.7g) ground cinnamon
  • tsp (7.4g) baking soda
  • ¾ tsp (3.6g) salt
  • ½ cup + 3½ Tbsp (140g) light brown sugar
  • ¼ cup + 1 ½ Tbsp (69g) granulated sugar
  • 11 Tbsp (155g) unsalted butter, softened
  • 1 large (62g) egg
  • tsp (7.7g) vanilla extract
  • 2 cups (155g) old-fashioned oats
  • 1 cup (156g) raisins


Making the Oatmeal Raisin Cookie Dough

  • Place the flour, cinnamon, baking soda, and salt into a medium bowl and whisk to combine.
  • In a separate small bowl, whisk together the granulated and brown sugar to break up any clumps.
  • In the bowl of a stand mixer (or a large bowl if using a hand mixer), use a paddle attachment to beat the butter on medium-low speed until smooth. Add the sugars and cream together on medium-high speed for 3-4 minutes. The mixture should be fluffy, lightened in color, and increased slightly in volume.
  • Add the egg and vanilla extract and mix on low speed until just combined. Avoid over-mixing the egg because it can cause the cookies to spread and deflate while baking. The mixture might look curdled at this point, but it will come together when the dry ingredients are added. Scrape down the sides and bottom of the bowl.
  • Add the dry ingredients in 2 additions and mix on low speed until most of the flour is combined. Add the oats and pulse on low (i.e., quickly turn the mixer on to the lowest speed and then immediately off) about 10 times to combine. Then add the raisins and pulse an additional 10 times. At this point, the oats and raisins should be distributed throughout the dough and all the flour should be combined.
  • Cover the bowl with plastic wrap and place it in the fridge for a minimum of 30 minutes to allow the dough to cool. This will help the butter to firm back up and reduce spreading while baking.

Baking the Oatmeal Raisin Cookies

  • Preheat the oven to 325°F/160°C with the rack in the middle of the oven.
  • Divide the dough into 12 equal portions (this will make fairly large cookies) and roll into a ball. Each cookie should weigh approximately 72g.
  • Place 6 on a pan to bake at a time and allow the dough to come to room temperature before baking. Adding more than 6 will lead to the cookies touching while baking.
  • Bake the cookies for 18-20 minutes or until the cookies are golden brown. If your oven has hot spots, rotate your tray of cookies halfway through baking (i.e., front to back) for even baking.
  • Remove the cookies from the oven and place the baking sheet on a cooling rack. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer the cookies to a wire rack to cool completely.

Storing Oatmeal Raisin Cookies

  • These cookies are best the day they are baked; however, they can be kept in an airtight container for up to 5 days.

Freezing Oatmeal Raisin Cookies

  • These cookies are fantastic for freezing. Weigh and roll the dough into balls. Then place the dough balls into the freezer on a baking sheet or plate without the balls touching each other. When the dough has completely frozen, move the balls into a freezer-safe container. Whenever you want to eat an oatmeal raisin cookie, remove one ball (or however many you want to make) from the bag and allow it to thaw to room temperature. Then bake it the same as above. The cookies can be stored in the freezer up to 1 month.
  • Freezing is a great option if you have a small family, or if you live by yourself and don’t want to be tempted to eat an entire batch of cookies in one sitting. My husband and I do this frequently so we can eat freshly baked cookies without having to dirty a bunch of dishes.
  • Freezing Pro Tip: Label the freezer container with the name of the cookie, the date they were put into the freezer, the date for when they should be removed from the freezer (i.e., thrown out), and instructions for baking (i.e., thaw to room temperature, bake for 18-20 at 350°F/160°C). Life is so much easier when you don’t have to guess or remember what is in the freezer. Trust me on this one.


This recipe was adapted from the Oatmeal Raisin Cookies recipe in the Bouchon Bakery cookbook.