Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 60 cookies (15 servings)
Nutritional Guidelines (per serving)
340 Calories
15g Fat
51g Carbs
3g Protein
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Nutrition Facts
Servings: 60 cookies (15 servings)
Amount per serving
Calories 340
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 42%
Cholesterol 93mg 31%
Sodium 511mg 22%
Total Carbohydrate 51g 19%
Dietary Fiber 1g 5%
Protein 3g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oatmeal raisin cookies are everything a cookie should be. This classic oatmeal raisin cookie recipe shows why it's one of the most popular cookies ever.


  • 1/2 pound unsalted butter (2 sticks)
  • 2 1/4 cups brown sugar (packed)
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 2 tablespoon milk (whole)
  • 3 cups oatmeal (quick cooking)
  • 3 1/3 cups flour (pastry or 3 cups all-purpose flour, sifted)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt (table salt, not Kosher salt)
  • 1 1/2 cups raisins

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. Let all the ingredients come to room temperature before you begin.

  4. Using the paddle attachment of a stand mixer, cream the butter, brown sugar, and the salt on low speed.

    The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.

  5. Add the eggs, vanilla, and milk and mix until blended.

  6. Sift the flour, baking soda, and baking powder together into a separate bowl.

  7. Combine the oats with the dry ingredients.

  8. Add the dry ingredients to wet ingredients and mix until they're combined.

  9. Mix the raisins into the dough. If the raisins are hard, you can soak them in a bowl of hot water for about half an hour, then drain them and dry them thoroughly with paper towels before adding them to the dough.

  10. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is our favorite technique.

  11. Using a 1-ounce scoop or the equivalent, drop 1-ounce balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.

  12. Bake 10 to 12 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.

  13. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first.

  14. Serve and enjoy!


  • Let the butter, eggs, and milk come to room temperature before creaming them.
  • When creaming the wet ingredients, the longer you mix them, the lighter the cookies will be. For chewier cookies, mix just enough to combine the ingredients.
  • If the raisins are hard, you can soak them in a bowl of hot water for about half an hour, then drain and dry them thoroughly with paper towels before adding them to the dough.
  • The recipe may be halved, or you can prepare the dough through step 8 and freeze some or all of it for later.
  • To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.