These oatmeal raisin cookies are the best version of the classic- thick, chewy, easy, and full of flavor. But as good as they are, I have to admit that I’ve always reached for a chocolate chip cookie over an oatmeal raisin. A cookie would have to be pretty darn good if it didn’t have chocolate in it. Well, I may have been selling oatmeal cookies short, especially if they are made like this- based with brown sugar, lots of vanilla, and studded with walnuts.
I just love the sweet chewiness from the raisins, the heartiness of the oatmeal, and the slight spice from the cinnamon. I used old-fashioned rolled oats in this recipe. Not only do they hold up better while baking, but I prefer the fuller texture. Enjoy making these cookies and hopefully you’ll become a new oatmeal raisin cookie lover like me (if you weren’t already!).
There’s nothing fancy or complicated about this recipe- just the right amount of ingredients to create the perfect flavor! AND you’ll have a warm batch of cookies baking in the oven in under 15 minutes.
We want the raisins as plump as can be. Place them in a bowl, pour hot water on them and let them absorb while you’re making the dough. Once it’s time to add them, drain well and pat dry, then fold them in. What that does is plump them up and make them moist and chewy again. No one wants a rock hard raisin in the middle of a soft cookie.
In the meantime, whisk the flour, baking soda, cinnamon, and salt together in a medium sized mixing bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened butter and both sugars until smooth and creamy, about 2-3 minutes. Add in the room temp eggs and vanilla (1 whole tablespoon!) and beat on high until well combined, about 1 minute. Scrape down the sides of the bowl if needed.
Gradually add the flour mixture into the wet ingredients, mixing between each addition until just combined.
Mix in the oats, raisins, and walnuts on low speed until combined. Walnuts are optional, but I like the extra crunch. Add in 1/2 cup if you’re a walnut lover.
The dough will be thick, but very sticky. Cover the batter and chill in the fridge for 1 hour (it’s worth the wait!). This will help the cookies hold their form and prevent spreading in the oven.
Preheat oven to 350 and line 2 baking sheets with parchment paper or lightly mist with non stick spray. I like to use silicone baking mats. Place balls of dough 2 inches apart on prepared sheets. Bake for 14 minutes, or until the edges are lightly browned but the centers are still soft.
Remove from the oven and let cool 5-10 minutes on the hot sheets before transferring to a wire rack to cool completely.
Then after they’re baked, you should definitely sit down and eat at least 2.