- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 115 g
- 150 g
- 50 g
- 2 tsp
- 120 g
- 150 g
- ½ tsp
- 1 tsp
- ½ tsp
- 120 g
Process
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Preheat the oven to 180°C and line two baking sheets with parchment paper.
In a small bowl, cover the raisins with hot water and let them soak for 10 minutes, then drain well.
In a large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain. Do not overmix.
Fold in the drained raisins with a spatula until evenly distributed.
Scoop rounded tablespoons of dough (about 30 g each) onto the prepared baking sheets, spacing them 5 cm apart.
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are golden brown but the centers still look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen notes
Kitchen notes
- Soaking the raisins in hot water for 10 minutes plumps them up and prevents them from turning hard or burning during baking.
- The cookies will look underbaked in the center when you pull them out; they set as they cool on the hot baking sheet. Overbaking is the most common mistake and leads to dry, crumbly cookies.
- For chewier cookies, use old-fashioned rolled oats, not instant or quick oats, which break down and make the texture mushy.
- Chill the dough for 30 minutes before baking if it feels greasy or the kitchen is warm; this limits spreading and keeps the cookies thick.
Substitutions
- raisins→dried cranberries or chopped dates
- unsalted butter→plant-based butter for a dairy-free version
- all-purpose flour→gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- light brown sugar→dark brown sugar for a deeper molasses flavor
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; reheat from frozen in a 150°C oven for 5 minutes. Cookie dough can be portioned, frozen on a tray, then bagged for up to 2 months; bake from frozen at 180°C, adding 2 to 3 minutes to the baking time.
FAQ
The questions we get asked most
Why did my oatmeal raisin cookies turn out flat?
Flat cookies usually mean the butter was too warm or the dough was not chilled. Softened butter should be cool to the touch, not greasy. If your kitchen is warm, chill the portioned dough for 30 minutes before baking, and make sure your baking soda is fresh.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Quick oats are finer and absorb moisture faster, so the cookies may spread more and taste more cake-like. If using quick oats, reduce the amount by 20 g and expect a slightly different result.
How do I know when oatmeal raisin cookies are done?
They are done when the edges are set and golden brown, but the centers still look slightly glossy and underdone. The internal temperature should be around 75°C. They will firm up as they cool on the baking sheet for 5 minutes.
Can I make the dough ahead of time?
Yes. The dough can be covered and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping, or scoop cold dough directly onto the baking sheet and add 1 to 2 minutes to the baking time.
Why are my cookies dry and crumbly?
Dry cookies are usually overbaked or the dough had too much flour. Measure flour by spooning it into the cup and leveling off, or use a scale. Also, pull the cookies out when the centers still look moist; they continue to cook on the hot pan.
Can I freeze oatmeal raisin cookie dough?
Yes. Scoop the dough into balls, freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 180°C, adding 2 to 3 minutes to the baking time. No need to thaw.
How can I make these cookies chewier?
Use old-fashioned rolled oats and slightly more brown sugar than white sugar. Also, underbake them by 1 minute; the centers should look soft when they come out of the oven. Letting them cool on the baking sheet finishes the cooking gently.
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