Easy Oatmeal Raisin Cookies

These Easy Oatmeal Raisin Cookies will vanish within minutes of taking them out of the oven! They are soft, chewy and packed with raisins!

The other day my youngest daughter Aly wanted to make oatmeal raisin cookies so she grabbed one of my recipes and off she went. I heard the stand mixer whirling away as I gave her pointers from the other room as to how to make them. She yelled back, “Got it mom!” She grabbed one of my large cookie scoops, so they would be extra big, and about 20 minutes later they were cooling on wire racks.

Wow! They looked really good and the fresh cookie smell permeated the house. My other two daughters, Emma and Sammie quickly came downstairs. We all stood over the cookies and begged the baker to let us try some. Boy were they were delicious! Seriously, melt in your mouth delicious! Soft and chewy, with the perfect crunch around the edges and unbelievable flavor! They looked different too. They were thick and hearty, chock full of oats, cinnamon and loaded with sweet raisins.

So I asked her if she followed the recipe exactly and she told me that she had a few additions here and there and I then realized that she inadvertently cut the butter in half. But we didn’t care because they were pretty awesome! So good that I’ve posted them here today. Since it was half the butter I thought about calling them Healthy Oatmeal Raisin Cookies or Reduced Fat Oatmeal Raisin Cookies, but you probably wouldn’t believe it, because they are that good!

Tips & Tricks for the best Easy Oatmeal Raisin Cookies

• Use room temperature butter: Let the butter stand at room temperature about 1-2 hours before using. Butter should not be too soft but rather cool to the touch. Press your finger down on the butter. Your finger should leave a little dent but not sink too far down. In addition, the butter should not be too greasy or shiny. 
• Measure out your flour: Dip your measuring cup into the flour so that it is overflowing. Then take the back of a knife and sweep the excess flour off the measuring cup. It’s important to add the right amount of flour to your cookies. Too much flour can lead to dense and dry cookies. On the other hand too little flour can lead to flat, greasy, crispy cookies.
• Don’t skimp on the raisins: We added extra raisins to this recipe so that the cookies will bake up nice and high.
• Use a cookie scoop! Using a cookie scoop ensures that your cookies are round and even in size, while enabling the cookies to bake at the same rate. Make sure to pack in the cookie dough, creating tall mounds that will help reduce spreading and create a thicker cookie. For this recipe we used a medium sized cookie scoop approximately 1.75 inches in diameter.
• Don’t over bake!  Overbaking creates hard, dry cookies. In my opinion, it’s better to underbake them. If a recipe calls for 10 minutes, at the 9 minute mark, take a look at them. If they are just starting to brown around the edges, take them out. Another way to tell if your cookies are just about done is to press your finger down lightly on the cookie, if it leaves a little dent, then they are probably done. Once done, remove the cookies from the oven and let them sit on the cookie sheet for about 3 minutes. The residual heat will help to finish them off, as well as, make them easier to transfer to a cooling rack.
• Invest in a wire rack: Wire racks allow the air to circulate, help the cookie cool quickly, and eliminate carry over baking.

Easy Oatmeal Raisin Cookies-Ingredients

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 3/4 cup dark brown sugar (packed)
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 3 cups quick oats
• 1 1/2 cups raisins

Instructions

• Preheat oven to 350 degrees.
• Whisk together flour, baking soda, cinnamon and salt. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter, granulated sugar and dark brown sugar until light and creamy.
• Drop in eggs, one at a time beating well after each addition. 
• Pour in pure vanilla extract and combine.
• Add flour mixture and beat well. 
• Add oats and raisins and beat until combined.
• Use a medium sized cookie scoop and drop packed dough balls onto a baking sheet.
• Bake for 9-10 minutes or until light brown. 
• Remove from oven and let rest on the cookie sheet for 2-3 minutes. 
• Remove cookies and place on a wire rack to cool.
• Serve and enjoy!
• To store, place in an airtight container placing wax paper between layers for 3-5 days. To freeze, place in an airtight container placing wax paper between layers for up to 3 months. 

For other delicious drop cookies try:

Coconut Oatmeal Chocolate Chip Cookies

Double Chocolate Chip Cookies

Iced Oatmeal Cookies

Sensational Chocolate Chip Cookies

Salted Double Dark Chocolate Cookies