Bakery-Style Oatmeal Raisin Cookies
Big, chewy oatmeal raisin cookies with crispy edges, soft centers, and sweet plump raisins in every bite. This easy recipe is a family favorite and perfect for customizing.
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Ingredients
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned oats not instant oats
- 1 cup raisins
Instructions
- In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer or stand mixer with paddle attachment, cream butter and both sugars on low speed until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract, mixing until well blended.
- Slowly add the dry ingredients to the wet ingredients, mixing until no flour spots remain. Scrape the bowl again.
- Mix in the oats, raisins, and optional dried cranberries until evenly combined (about 1–2 minutes).
- Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
To Bake
- Preheat oven to 350°F.
- Line a prepared baking sheet with parchment paper.
- Scoop dough using a cookie scoop to form balls of cookie dough. Place about 3 inches apart to allow for spreading.
- Bake cookies for 15-18 minutes, or until edges are golden brown and centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
For the most chewy oatmeal cookie, don’t skip chilling the dough. It helps prevent spreading and creates a thick cookie with a soft center.
Cookie dough freezes well—just scoop and freeze, then bake cookies straight from the freezer (add 1–2 minutes to the bake time).
Store in an airtight container for up to 5 days or freeze baked cookies for longer storage.
This easy recipe is perfect for customizing with delicious add-ins like chocolate chips, dried cranberries, or chopped nuts.
For best results, weigh your flour if possible. Too much flour can lead to dry cookies.
Inspired by classic bakery treats and tested to taste just like something you'd find at Levain Bakery or in your favorite grocery stores—but better because they're homemade cookies!
Cookie dough freezes well—just scoop and freeze, then bake cookies straight from the freezer (add 1–2 minutes to the bake time).
Store in an airtight container for up to 5 days or freeze baked cookies for longer storage.
This easy recipe is perfect for customizing with delicious add-ins like chocolate chips, dried cranberries, or chopped nuts.
For best results, weigh your flour if possible. Too much flour can lead to dry cookies.
Inspired by classic bakery treats and tested to taste just like something you'd find at Levain Bakery or in your favorite grocery stores—but better because they're homemade cookies!
