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Old-fashioned oatmeal raisin cookies stacked upon a white plate with one broken in half to show the inside.
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4.89 from 9 votes

Old-Fashioned Oatmeal Raisin Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 16 cookies
Calories 172kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (light or brown, packed)
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (up to 1 teaspoon, to taste)
  • 1/4 tsp sea salt
  • 1 1/2 cup rolled oats (old-fashioned)
  • 3/4 cup raisins

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl cream butter, brown sugar, and sugar together for 1-2 minutes with an electric mixer on medium speed until light colored and smooth.
  • Add the egg and vanilla extract and mix for an additional minute, just until combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt.
  • Add dry ingredients to the wet and mix until crumbly, but not fully incorporated.
  • Using a rubber spatula or large wooden spoon, fold in oats and raisins until the dough comes together.
  • Using a 3 tablespoon cookie scoop, scoop dough and place on baking sheets 2 inches apart.
  • Bake for 10-11 minutes until golden brown on the edges. The center of the cookies will look soft and underdone, but they'll firm up as they cool.
  • When cookies are done baking, remove from oven and lightly sprinkle the tops of each cookie with flaky salt, if using.
  • Allow cookies to sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up 3-4 days or freeze for up to 3 months.
Notes
  • Once the flour goes in, mix just until the dough comes together. Overmixing can make the cookies tougher instead of soft and chewy.
  • The dough will be soft. That’s what you want. Between the butter and oats, it shouldn’t feel stiff. If it looks a little loose, don’t panic, it bakes up just right I promise.
  • Let the dough sit for 5–10 minutes (if you have time). This isn’t required, but it gives the oats a chance to absorb a little moisture, which helps the cookies bake up thicker and more even.
  • Use a cookie scoop. A 3 tablespoon scoop works well here. Keeping them the same size helps them bake evenly and gives you that classic, bakery-style look.
  • Don’t overbake these cookies. Pull them when the tops look set and the edges are lightly golden. The centers will still look soft, that’s exactly what you want. They’ll finish setting as they cool.
  • If your cookies spread too much, your butter may have been too soft, or the dough got too warm. Next time, let the dough sit for a few minutes or add a tablespoon of flour.
Nutrition
Serving: 1 cookie | Calories: 172kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 108mg | Fiber: 1g | Sugar: 10g | Vitamin A: 192IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg