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Soft and Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies bake one sheet at a time until their edges are lightly browned and centers still look slightly underbaked. Chilling the dough for 30 minutes helps the cookies bake up with a tender center.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 209
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 3 cup old-fashioned rolled oats
  • 1 cup raisins

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture and mix just until combined.
  8. Stir in the oats and raisins.
  9. Cover and refrigerate the dough for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheets.
  11. Bake one sheet at a time for 10–12 minutes, until the edges are lightly browned and the centers still look slightly underbaked.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer them to a wire rack to cool completely.

Notes

For the softest centers, take the cookies out when the edges are lightly browned and the centers still look slightly underbaked. Store in an airtight container in the refrigerator for up to 1 week; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter.