My Old-Fashioned Oatmeal Raisin Cookies are a textural collage that’ll have you reaching for seconds! Imagine chewy, fluffy, and delightfully soft oatmeal cookies, each bite bursting with the juicy goodness of perfectly plumped raisins. It's like a cozy hug in cookie form, filled with nostalgic flavors that’ll take you on a trip down memory lane!
Preheat Oven: Arrange your oven rack to the middle position and preheat your oven to 350-degrees Fahrenheit. Line two large baking sheets with Silpat mats or parchment paper and set aside.
Mix Dry Ingredients: In a large bowl, combine the flour, both sugars, cinnamon, baking soda, salt, and nutmeg. Use a whisk to stir the ingredients until they’re well combined, making sure to break up any large clumps of brown sugar.
Add Wet Ingredients: Make a well in the center of the dry ingredients. To the well, add the oil, whisked eggs, and vanilla. Using a wooden spoon, stir the ingredients together until almost combined.
Add Oats and Raisins: To the bowl of cookie dough, add the oats and raisins. Then, use a wooden spoon to stir the cookie dough together until everything is combined. (Tip: The cookie dough should appear thick, wet, and slightly sticky.)
Chill Cookie Dough: Cover the bowl and let the cookie dough chill in the refrigerator for 30-45 minutes.
Roll Cookie Dough: Using an ice cream scoop or a spoon, portion the dough into large balls, roughly 2 tablespoons (50 grams) each. Roll and squeeze the cookie dough balls between the palms of your hands to form a tight ball. Arrange the cookie dough ball onto the prepared cookie sheet, spacing each ball 2-inches apart. Repeat portioning and rolling all the cookie dough into balls.
Bake Oatmeal Raisin Cookies: Transfer the cookie sheet to the preheated oven and bake for 13-16 minutes, or until the edges of the cookies are lightly golden in color. (Tip: The center of the cookies will appear very soft underdone – just look at the EDGES of the cookies. I bake mine for 13 ½ minutes.)
Cool: Transfer the cookie sheet to a wire rack and let the cookies cool on the baking sheet for 5 minutes.
Serve: Transfer the oatmeal cookies from the baking sheet to the wire rack to cool completely. Or enjoy warm topped with a scoop of ice cream and a sprinkling of ground cinnamon or room temperature with a glass of milk. Enjoy!
Notes
Eggs: Since this is a one bowl and no electric beater cookie recipe, make sure you whisk the eggs together before adding them to the cookie dough.
Oats: For these oatmeal raisin cookies, you’ll need to use old-fashioned whole oats, also known as “rolled oats”. Do not use instant oats in this cookie recipe. Whole old-fashioned oats lend the perfect chewy, thick texture.
Raisins: For the best oatmeal cookies with plum raisins, you’ll want to make sure you soak the raisins in warm water for 10-15 minutes, drain, and blot them thoroughly dry before using in this recipe.
Nutritional information is an estimate based upon 25 cookies. Exact information will depend upon the brands of ingredients and precise measurements used.