Out of This World Oatmeal Raisin Cookies Recipe
Experience pure cookie bliss with this Out of This World Oatmeal Raisin Cookies recipe! These irresistible treats boast the perfect balance of buttery softness, chewy rolled oats, and bursts of naturally sweet raisins, all gently spiced with a touch of cinnamon. Prepped in just 15 minutes and customizable with optional chopped walnuts for added crunch, these cookies are ideal for busy bakers looking to create something truly crowd-pleasing. A heavenly aroma fills your kitchen as they bake to golden perfection, with edges that delicately crisp while the centers stay deliciously chewy. Whether you’re whipping them up for a family dessert, a bake sale, or a quick snack, these oatmeal raisin cookies redefine comfort food. Store them easily or freeze for later—they’ll disappear fast! Perfect keywords: chewy oatmeal raisin cookies, best oatmeal cookie recipe, easy homemade cookies, classic cookie recipes.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons pure 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 chopped walnuts (optional)
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, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the oats, raisins, and walnuts (if using) by hand using a wooden spoon or spatula.
Scoop out dough using a tablespoon or a small cookie scoop and place on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still appear slightly underbaked.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 123 mg | 3% | |
*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.
