Best Oatmeal Raisin Cookie Recipe
Best ever oatmeal raisin cookie recipe that makes a soft and chewy cookie that stays fresh and freezes well too. Great in lunch boxes too!
Servings: 24
Calories: 83kcal
Equipment
- large mixing bowl
- Hand mixer
- Cookie scoop optional
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup cooking oats the quick cooking kind
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2/3 cup raisins
Instructions
- In a large bowl, cream butter, sugars eggs, and vanilla with a mixer on medium speed until well blended.
- In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon.
- Slowly add dry ingredients to butter mixture.
- Fold in raisins and oats.
- Drop by rounded teaspoons about 2" apart on a greased cookie sheet. Bake 12 - 13 minutes in 350 degree oven until light brown.
- Cool on wire rack.
Notes
- For best results, use old-fashioned oats and not the instant oats kind. You can use either, but they will be chewier if you use the old fashioned oats.
- Use room temperature butter. This will allow it to cream properly with the sugars for the right texture.
- Double the recipe. Bake a larger batch and freeze half the dough for later.
- Slightly underbake the cookies. They will continue to cook on the hot cookie sheet after you take them out of the oven. The edges should be golden brown.
- Store leftover cookies in an airtight container.
Nutrition
Serving: 1g | Calories: 83kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg