Anything beats a soft, thick, chewy cookie? I've always loved oatmeal cookies because you can add so much and they're always tasty.


– 1 cup (125 grams) all-purpose flour (spooned & leveled) – 1/2 teaspoon ground cinnamon – 1/2 teaspoon baking soda – 1/4 teaspoon salt


– 1 and 1/2 cups (150 grams) old-fashioned rolled oat – 1/2 cup (115 grams) unsalted butter (softened) – 1/2 cup (100 grams) packed light or dark brown sugar

– 1/4 cup (50 grams) granulated sugar – 1 large egg (room temperature) – 1 teaspoon pure vanilla extract – 1 cup (150 grams) raisin

Before making the cookie dough, whisk together the flour, baking soda, ground cinnamon, and salt. Stir in the rolled oats and set aside.


Mix the wet ingredients next. Beat softened butter, brown sugar, and granulated sugar until well combined. Whether you use a stand mixer or a handheld mixer, it should take 1–2 minutes.

Add egg and vanilla extract. I recommend scraping the bowl sides and mixing again. Your mixture should now resemble the left image.

After mixing the wet ingredients, add the dry ingredients and mix until just combined. Next, add raisins and mix on low speed or gently fold with a rubber spatula until fully incorporated. See the right photo for the finished cookie dough. 

I recommend chilling the cookie dough in the fridge for 30 minutes under plastic wrap. This extra step lets the oats absorb moisture so the cookies don't spread when baked.

After the dough chills, line two baking sheets with parchment or silicone mats. Remove the cookie dough from the fridge and place 1.5 tablespoon balls on the baking sheets. Then, lightly press each cookie dough ball.

These oatmeal raisin cookies bake for 10-12 minutes. When the edges are lightly browned and the tops are set, the cookies are done.

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