These oatmeal raisin cookies are moist, full of spice, soft, chewy and oh, so thick! Not to mention how simple and easy they are to make!
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There are two types of people in the world: those who like oatmeal raisin cookies, and those who haven't had a real, delicious, chewy and soft oatmeal raisin cookie. In fact, besides sugar cookies, these are Brian's favorite cookies. He also likes Raisin Bran. I like to tease him that he's an old man.
Who can blame them? Plump raisins, chewy texture, that ultimate of fall spices: cinnamon, I don't get why oatmeal raisin cookies would ever get a bad rep.
Between chocolate chip cookies (Greyson's favorite!) and oatmeal raisin, we never have a cookie issue around here.
It must be because some people mistake them for chocolate chip cookies. But there's no mistaking these: the oats are POPPIN! One bite takes me back to childhood on base housing, my best friend's mom would always bake while we were out and when we would come back around for lunch she'd have cookies and I swear these taste identical to her cookies.
I may have absolutely indulged with Greyson in a batch of these cookies before Brian came home from work (sorry, hun bun!) but thankfully one batch is 16 cookies, so he had more than enough to enjoy once he got home.
I love how easy this recipe is, and while the chill time is optional, I totally suggest you do it. It's only about an hour (or thirty minutes if you really can't take the wait!) and chilling ensures the cookies are thick.
Extra thicc. See what I did there?
You will find that these cookies will be soft and really chewy, with plenty of oat-ty goodness. Raisin-y wonderfulness. That kind of old people-ly cookie. Just kidding, haha.
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- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cup old fashioned rolled oats
- ½ cup rasiins
- In a large bowl, cream butter and both sugars together. Add in egg and vanilla and stir well to completely incorporate.
- In another large bowl, sift together flour, salt, cinnamon and baking soda. Add a small amount of the dry ingredients into the wet ingredients, stirring well with each addition. Fold in oats and raisins, and make sure they are well distributed. Cover the bowl with plastic wrap and let chill in fridge for 45 minutes to an hour.
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Using a cookie scoop, place cookies three inches apart on the baking sheets. Bake for 12 minutes, until edges are browned. Middles should be light and under-done looking.
- Let cool for 5 minutes on baking sheet and another 5 minutes on a wire rack.
Amount Per Serving: Calories: 143
See y'all in the next post!
Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.