Oatmeal raisin cookies are chewy and delicious! Flavored with cinnamon, vanilla extract, and honey, and packed with oatmeal and raisins, these cookies are hard to resist.
Ingredients in Oatmeal Raisin Cookies
- Unsalted butter: Use room temperature unsalted butter for easy creaming.
- Brown sugar: Light brown sugar adds a more texture to the cookies.
- Honey: Honey is my secret ingredient in these cookies! The honey adds a little extra sweetness, a little extra chew, and a little extra flavor.
- Egg: A room temperature egg serves as a binder for the cookies.
- Vanilla extract: Vanilla extract adds great floral vanilla flavor.
- All-purpose flour: Regular all-purpose flour works perfectly for this recipe.
- Baking soda: A leavening agent that helps the cookies spread and brown slightly.
- Baking powder: Another leavening agent to help the cookies puff up a bit.
- Salt: Salt enhances all the flavors in these cookies.
- Old-fashioned rolled oats: The best choice for oats is old-fashioned rolled oats because they allow for great texture in the cookies. Quick oats are very fine and tend to make the cookies more dense. Steel cut oats are an absolute no for this recipe.
- Raisins: I love using regular purple raisins for the contrast in color
How to Make Oatmeal Raisin Cookies
Oatmeal raisin cookies are simple to make and just require one bowl! I recommend using an electric hand mixer to make these cookies!
- Cream together room temperature butter and brown sugar until light and fluffy on medium speed.
- Add in egg, honey, and vanilla extract and continue to mix.
- Add in flour, cinnamon, baking soda, baking powder, salt, and old-fashioned rolled oats. Mix on low speed until just combined. Scrape the bottom and sides of the bowl to ensure everything is incorporated.
- Add in raisins and mix on low speed until they are well dispersed.
- Using a medium cookie scoop, portion the dough into balls and place on a baking tray. Chill the cookie dough for 15 minutes.
- Preheat the oven to 350 degrees F while the cookie dough is chilling. Line a baking sheet with a silicone baking mat or parchment paper.
- Arrange cookies on the baking mat allowing space for spreading. Bake for approximately 12 minutes until the cookies are golden brown.
- Remove from the oven and allow to cool on the pan for 2-3 minutes. Transfer to a wire rack to cool completely.
Oatmeal Raisin Cookies Recipe Tips
Chill the cookie dough
Prior to baking the cookies, I recommend chilling the dough for 15 minutes after you have portioned the dough using a cookie scoop. This helps control the spreading of the cookies and make for a thicker cookie.
Make round cookies
I have found that despite my best efforts, occasionally, my cookies do not bake in a nice round shape. One was to fix this is to gently shape them using the back of a spoon or a round cookie cutter that is larger than the cookies.. Immediately after you have removed the cookies from the oven, take the back of a spoon and gently coax the cookies into a more circular shape or spin the cookie cutter around the edges of the cookie. Allow the cookies to cool on the tray for a few minutes before removing to a wire rack.
Bake perfect cookies
Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies to learn more great tips and tricks to make super awesome cookies.
Storing the cookies
Store the cookies in an airtight container at room temperature for up to 3 days.
Oatmeal Raisin Cookies
- Stand mixer or electric hand mixer
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- 1 tbsp honey
- 1 egg room temperature
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups old-fashioned rolled oats
- ¾ cup raisins
- In a large mixing bowl, add in unsalted butter and light brown sugar. Using an electric hand mixer on medium, cream together the butter and sugar until light and fluffy.
- Add in honey, vanilla extract, and egg. Continue to mix on medium speed until well combined.
- Add in flour, cinnamon, baking soda, baking powder, salt, and rolled oats. Mix on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are incorporated.
- Add in raisins and mix on the lowest speed or fold in with a spatula.
- Portion the dough using a cookie scoop and place on the baking tray. The cookies will double in size while baking, so ensure enough space in between the dough balls.
- Chill the cookie dough balls in the refrigerator for 15 minutes.
- While the dough is chilling, preheat oven to 350° F. Line a baking tray with parchment paper or a silicone baking mat.
- Bake for approximately 12 minutes, until the cookies are lightly golden brown on the outside.
- Remove from the oven and allow the cookies to cool on the baking tray for 2-3 minutes. Remove cookies from the baking tray and transfer to a wire baking rack to cool completely.