Best Oatmeal Raisin Cookies
Equipment
- 1 baking sheet
- oven
- 1 Wire rack
- 1 Mixing bowl
- 1 Kitchen scale
Ingredients
- 1 cup unsalted butter – cold and cut into small cubes
- 1 cup light brown sugar – packed, plus an additional 2 tablespoons
- ½ cup granulated sugar
- 2 eggs – chilled
- 2 cups all-purpose flour – sifted
- ½ cup cake flour – sifted
- 1 ½ cups old-fashioned rolled oats
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups black raisins
Instructions
- 1. Preheat the oven. Preheat your oven to 410°F (210°C) for at least 15 minutes. Line a large baking sheet with parchment paper.
- 2. Cream the butter and sugars. Using an electric mixer, beat the cold, cubed butter, brown sugar, and granulated sugar on high speed for at least 4 minutes, until creamy and fluffy. Add the chilled eggs one at a time, mixing after each addition.
- 3. Add the dry ingredients. Add the cake flour, all-purpose flour, rolled oats, cornstarch, baking soda, salt, and cinnamon. Mix on low speed just until combined. Fold in the raisins.
- 4. Chill the dough. Refrigerate the cookie dough for at least 15 minutes to help the cookies hold their shape during baking.
- 5. Shape the cookies. Divide the dough into 7 large portions, approximately 6 ounces each. Shape into tall, thick balls and place them on the prepared baking sheet, leaving plenty of space between them. Lightly press the tops.
- 6. Freeze if desired. For extra-thick cookies, freeze the shaped dough balls for 1 hour before baking.
- 7. Bake and cool. Bake for 9–11 minutes, until the tops are golden. Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a wire rack. The centers will continue to set as the cookies cool.
Recipe Video
Recipe Notes
Storage and Freezing
Room Temperature: Store completely cooled oatmeal raisin cookies in an airtight container or resealable bag for 2–3 days. Press excess air out of the bag to maintain freshness. Freezing Baked Cookies: You can freeze baked cookies, but their crispy edges will soften after thawing. For the best texture, freeze the raw cookie dough instead. Freezing Cookie Dough: Divide the dough into 6-ounce portions and arrange them in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag. Store for up to 2 months. Baking from Frozen: Place the frozen dough portions on a parchment-lined baking sheet and bake directly from frozen, adding approximately 2–3 minutes to the original baking time. Thawing Baked Cookies: To thaw baked cookies quickly, wrap a cookie in a paper towel and microwave for approximately 20 seconds. Check that it is warmed to your liking before serving.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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