These oatmeal raisin cookies are soft, sweet, chewy and full of delicious flavor! Oatmeal raisin cookies are a classic that everyone is sure to love! They are easy and can be made with pantry staples anytime!
If you’ve hung out with me before you know I love a cookie! I love classic cookies like these or my chocolate chip cookie bars. I love fun cookies like my sprinkle cookies, and unique cookies like my Nutella sugar cookies…
I’ve honestly never met a cookie I don’t like!
A few notes about these cookies before we get started. First, you’ll notice they call for pumpkin pie spice. I love this blend and think it adds a depth of flavor that is delicious. However if you don’t have it, or like a super traditional taste you can swap it out for cinnamon.
Second, I wanted to talk about oats for a minute. This recipe calls for quick cooking oats. The difference between quick cook and traditional oats is that the quick cooking ones are smaller, have a more uniform texture and create a softer cookie. You could use traditional oats but the cookies will be tougher, dryer and chewier.
Can I turn traditional oats into quick cooking ones?-
If you’ve come upon this recipe and were all set to make it only to realize that your oats are traditional have no fear! You can actually transform your oats easily! Just put your oats into a food processor and pulse them a time or two. You don’t want to turn them into oat flour, just chop them a bit to make them finer. That’s it! Now you are ready to make them into these delicious oatmeal raisin cookies!
You’ll want to plan ahead a little to make these, the dough does need to chill for about half an hour before baking!
Here’s what you’ll need to make these Oatmeal Raisin Cookies
1- Cup Butter (softened)
1- Cup Brown Sugar
½ -Cup Sugar
1- tsp Vanilla extract
3½- Cups Quick Ots
1- Cup Flour
1- tsp Pumpkin Pie Spice
1/4- tsp Salt
½ – tsp Baking Soda
½ -tsp Baking Powder
1- Cup Raisins
The first thing you’ll want to do is preheat your oven to 375. Line your baking sheet with parchment paper.
Now cream together your sugar, brown sugar and butter with an electric mixer.
Add in your eggs and vanilla and continuing beating on low until they are well incorporated.
In a separate bowl combine your baking soda, baking powder, salt, pumpkin pie spice, flour and oatmeal.
Add your dry mixture to your wet ingredients and mix well. Add in your raisins and stir until well incorporated.
Now cover and chill your dough for 30 minutes.
After it’s chilled scoop your dough out into 24 balls onto your prepared cookie sheet. I like to use a dough scoop to get uniform size.
Now press lightly on your dough balls to flatten them a bit. You can use your hand or the bottom of a glass.
Now place your cookie sheet into your preheated oven and bake for 8-10 minutes until golden brown.
Transfer to a wire rack and allow to cool before eating.
Store in a sealed container.
- 1 c. butter, softened
- 1 c. brown sugar
- ½ c. sugar
- 2 eggs
- 1 t. real vanilla extract
- 3½ c. quick oats
- 1 c. flour
- 1 t. pumpkin pie spice
- ½ t. baking powder
- ½ t. baking soda
- ¼ t. salt
- 1 c. raisins
1. Preheat oven to 375°F and line a baking sheet with parchment paper
2. Cream the butter with the sugar and brown sugar in a
large mixing bowl.
3. Add in eggs and vanilla, and mix on low speed to combine.
4. In a separate bowl, combine the dry ingredients. Add
the dry ingredients to wet ingredients and mix.
5. Stir in raisins until combined.
6.Cover dough and place in the refrigerator for 30 minutes
7. Scoop dough into 24 equal-sized balls. Arrange on the baking sheet with 1-2 inches in between. Lightly press each dough ball to flatten.
8. Place in oven and bake for 8-10 minutes, or until golden brown. Remove from oven and transfer to a wire rack to cool for 10-15 minutes.