These are the best oatmeal raisin cookies you’ll ever make! Perfectly sweet, perfectly chewy and perfectly delicious!
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24Cookies
Calories: 204kcal
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Ingredients
1 ½cupsall purpose flour
1teaspoonbaking soda
1 ¼teaspooncinnamon
¼teaspoonground cloves
¼teaspoonnutmeg
¼teaspoonsalt
3cupsold-fashioned whole rolled oats
1cupsalted butterroom temperature
1 cupbrown sugar
3tablespoonsgranulated sugar
2largeeggs
1 ½teaspoonsvanilla extract
1 ½tablespoonsmolasses
1cupraisins
Instructions
Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and oatmeal. Set aside.
Using a stand mixer or hand electric mixer, in a large bowl, beat the butter on medium speed with both the brown and granulated sugars until fluffy, about 1-2 minutes. Add the eggs, vanilla, and molasses, and beat again until smooth.
On low speed, mix the dry mixture into the wet ingredients just until combined. Stir in the raisins.
Chill the dough 20 minutes before baking. If not baking after 20 minutes, scoop then refrigerate or freeze the dough until ready to bake.
Using a cookie scoop or spoon, scoop out 3 tablespoon dough balls and place at least 2 inches apart on a parchment paper-lined cookie sheet.
Bake until cookie edges turn golden brown, about 13 to 15 minutes. Centers will still be slightly soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Video
Notes
Pro Tips and Substitutions
Cookie Substitutions: Are you not a part of the raisin lovers fan club? They can easily be substituted with dried cranberries, dried cherries, currants, or golden raisins.
Cookie Additions: Adding extra goodies to this dough can take them to the next level! Some yummy options are:
½ cup sweetened coconut flakes
½ cup milk, white or semi-sweet chocolate chips
½ cup pecans or walnuts
Don't Overbake: Overbaking can lead to crispy cookies. To keep your cookies chewy, bake them just until the edges are set and the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet.
Flour: You can substitute whole wheat flour or a gluten-free flour blend for all-purpose flour if you have dietary restrictions or preferences.
Eggs: To make vegan oatmeal raisin cookies, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
Spices: Feel free to adjust the spices to your taste preferences. You can add more cinnamon for a spicier flavor or omit the cloves and nutmeg if you prefer.
Butter: You can use unsalted butter in place of salted butter 1 to 1. Simply add an additional ½ teaspoon salt to the recipe.