New Vanishing Oatmeal Raisin Cookies
Get ready to fall in love with the New Vanishing Oatmeal Raisin Cookies—soft, chewy, and packed with the perfect balance of hearty rolled oats, plump raisins, and warm cinnamon spice. This updated take on a classic delivers the ultimate texture with a buttery, melt-in-your-mouth base, while optional add-ins like chopped walnuts or pecans elevate each bite with a delightful crunch. Ready in just 25 minutes, these cookies are a quick and easy treat for busy bakers. Perfect for snack time, lunchboxes, or holiday cookie platters, this irresistible recipe is sure to disappear as quickly as you bake it! Indulge in these comforting, homemade oatmeal raisin cookies today and savor their timeless flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 0.5 cup optional add-in: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy. This usually takes 2-3 minutes using a handheld or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Fold in the rolled oats and raisins. If you're adding nuts for extra texture, fold them in as well.
Using a tablespoon or cookie scoop, portion out the dough and drop it onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
5419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.7 g | 330% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 734.5 g | 267% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 408.4 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 583 mg | 45% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3017 mg | 64% | |
*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.
