The Best Oatmeal Raisin Cookies we’ve ever made! You’ve got to try them.
Oatmeal cookies are one of the simplest cookies to make well. Even grocery stores can do it.
If I ever grab a cookie off a pre-made cookie platter, I always go for the oatmeal raisin cookies because they are the most likely to taste somewhat homemade.
Even so, there are definite standouts in the oatmeal cookie category. Today I’m sharing The Best Oatmeal Raisin Cookies I’ve ever made or tasted.
Although the ingredients are humble pantry staples, the cookies are ridiculously divine. I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you!
The Best Oatmeal Raisin Cookies cookies are crispy on the outside, and moist on the inside. The oat to raisin ratio is perfectly balanced. A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels.
And best of all, unlike most cookies that dry out over time, The Best Oatmeal Raisin Cookies seem to improve over time!
Honestly, my whole family agrees they are even better day-old.
Oats have a distinct ability to hold in moisture. When combined with just the right amount of sugar and butter, oats keep cookies from drying out. That means The Best Oatmeal Raisin Cookies are crisp when they first come out of the oven, but soften after several hours.
That makes The Best Oatmeal Raisin Cookies a marvelous treat to make-ahead for school or work events and weekend gatherings!
The Best Oatmeal Raisin Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon apple pie spice, or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg
- 3 sticks, 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned oats
- 1 1/2 cups raisins
- Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
In the bowl on an electric mixer, cream the butter and both sugars in high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
Using a1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets. Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.
NOTES: For thicker puffier cookies, chill the dough for 30-60 minutes, then bake for 15+ minutes.