It is officially September and I thought what better way to celebrate than by sharing my delicious oatmeal raisin cookie recipe?! I love this time of year. While no one in my household is “back to school”, September always feels more like a new year than New Year’s Eve does to me. As we settle back into routines, these cookies will make a sweet addition to your day.
Why You’ll Love This Recipe
These oatmeal raisin cookies are perfectly sweet and easy to make. They’ll be a hit if you have lunchboxes to pack but also pair nicely with a cup of coffee as an afternoon pick-me-up. I know so many people prefer oatmeal chocolate chip cookies, but give the raisins a try; they’re so good!
What You’ll Need
1 cup all-purpose flour
1 1/2 cups oats
1 tsp cinnamon
1/2 tsp baking soda
1/2 cup salted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2/3 cups raisins
How to Make Oatmeal Raisin Cookies
In a large bowl, cream together the butter and sugars until fluffy.
Mix in the egg and vanilla extract, stirring until well combined.
Mix in the flour, oats, cinnamon, and baking soda. Stir until well combined.
Add in the raisins. Stir until just combined.
Cover bowl and refrigerate for at least 30 minutes and up to 24 hours.
When you’re ready to bake, preheat the oven to 350ºF and line baking sheets with parchment paper.
Use a cookie scoop to form dough into balls and place 2 inches apart on the baking sheets.
Bake 9-11 minutes.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to finish cooling.
Oatmeal Raisin Cookies
Ingredients
- 1 cup all-purpose flour
- 1.5 cup oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 cup salted butter, at room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2/3 cup raisins
Instructions
- In a large bowl, cream together the butter and sugars until fluffy.
- Mix in the egg and vanilla extract, stirring until well combined.
- Mix in the flour, oats, cinnamon, and baking soda. Stir until well combined.
- Add in the raisins. Stir until just combined.
- Cover bowl and refrigerate for at least 30 minutes and up to 24 hours.
- When you’re ready to bake, preheat the oven to 350ºF and line baking sheets with parchment paper.
- Use a cookie scoop to form dough into balls and place 2 inches apart on the baking sheets.
- Bake 9-11 minutes.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to finish cooling.
Notes + Tips
If chocolate chips are more your thing, you can absolutely substitute the raisins for them. The cookies freeze well but also store in an airtight container for 5-6 days.
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