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–+ servings

Oatmeal Raisin Cookies

Prep: 15 minutes
Cook: 20 minutes
Total Time: 35 minutes
Yield: 16 cookies
Course: Dessert
Cuisine: American
Calories: 262kcal
Author: Jessica Gavin
A classic chewy oatmeal raisin cookies recipe made better with old-fashioned rolled oats, browned butter, cinnamon, and nutmeg.

Ingredients

  • 1 cup (142 g) all-purpose flour
  • ¾ teaspoon (4 g) kosher salt
  • ½ teaspoon (3 g) baking soda
  • 4 tablespoons (58 g) unsalted butter
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup (149 g) dark brown sugar, packed
  • ½ cup (101 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups (256 g) old-fashioned rolled oats
  • ¾ cup (114 g) raisins

Special Equipment

Instructions

  • Preheat the Oven - Set the oven rack to the center position. Preheat to 375ºF (191ºC). Line two baking sheets with parchment paper.
  • Mix the Dry Ingredients - Whisk flour, salt, and baking soda together in a small bowl.
  • Brown the Butter - Heat butter in an 8-inch skillet over medium-high heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula until the butter is golden brown and nutty in aroma, 1 to 2 minutes.
  • Mix the Sugars - Transfer browned butter to a large bowl, scraping the bits from the pan. Stir in cinnamon and nutmeg. Add brown sugar, granulated sugar, and oil. Whisk together until combined.
  • Make the Dough - Whisk in eggs, egg yolk, and vanilla until smooth. Use a spatula to fold in the flour mixture until combined, 1 minute.
  • Add the Oats and Raisins - Stir in oats and raisins until combined. The dough will be stiff in texture.
  • Shape the Cookies - Divide the dough into 3-tablespoon (60g) portions. Roll into a ball and place 2" apart on the baking sheet, 8 cookies per pan.
    Use the bottom of a large measuring cup to press each dough ball into 2 ½-inch wide cookies. Re-form edges into a circle if needed.
  • Bake - Bake one cookie sheet at a time. The edges should be set, lightly browned on the surface, and the centers soft but not wet, about 8 to 10 minutes. Rotate the pan halfway through.
  • Let Them Cool - Cool the cookies for 5 minutes and then transfer them to a wire rack. Let cool completely before serving.

Notes

  • Cookie Dough Size: 2 ounces; 60g; 3 tablespoons.
  • Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour, and make sure the rolled oats are certified gluten-free. I recommend Bob's Redmill 1:1 Gluten-Free Baking Flour.
  • Storing: Store cookies in an airtight container for up to 7 days at room temperature. Freeze for up to 3 months. 
  • Recipe Adapted From: America's Test Kitchen The Perfect Cookie Cookbook.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 137mg | Fiber: 2g | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1.4mg
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