These oatmeal raisin cookies are a family favorite, packed in a school lunch as a snack or as an after school treat. They turn out surprisingly light despite the heavy texture of the oatmeal, maybe because once the butter and sugar are creamed together in a stand mixer the eggs are incorporated and everything is beaten for several minutes until light and fluffy – more air in the batter?

The last time I made them, I forgot to add the oatmeal, and only realized once they’d already been in the oven for five or so minutes. I took them out of the oven, scooped the cookies back into the mixing bowl, added the oatmeal and stirred everything together, then scooped out new cookies onto fresh parchment paper. They still turned out well, although with a slight sugary glaze on top that my son very much liked. Twice baked!

Oatmeal Raisin Cookies

Buttery and sweet, these oatmeal raisin cookies are suprisingly light and mostly chewy with a crisp bottom edge. This recipe is adapted from the Oatmeal Raisin Cookie recipe of Sarabeth Levine in her book Sarabeth's Bakery. This adaptation omits the sunflower seeds in her recipe, uses regular table salt and granulated sugar, and adds cinnamon.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

cool time 10 minutes mins

Total Time 48 minutes mins

Course Snack

Cuisine American

Servings 24 cookies

Equipment

• 1 Stand mixer
• 2 sheet pans
• 1 spatula for scraping sides
• 1 ice cream scoop or large sturdy spoon for scooping cookie dough

Ingredients

  

• 2/3 cup white sugar
• 2/3 cup light brown sugar
• 1.5 cups flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1.5 cups rolled oats
• 2 sticks butter (16 tablespoons) room temperature
• 1 tsp vanilla
• 2 large eggs room temperature
• 1 cups raisins

Instructions

 

Prepare

• Preheat the oven to 350 F
• Line two sheet pans with parchment paper

Mix

• Mix the sugars together in a bowl
• Sift the flour, baking soda, salt, cinnamon, and oats together in another bowl.
  1.5 cups flour, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1.5 cups rolled oats
• Cream the soft room temperature butter and sugars together on high speed for 3-5 minutes.
  2/3 cup white sugar, 2 sticks butter (16 tablespoons), 2/3 cup light brown sugar
• Add the vanilla and then add the eggs one at a time, beating well after each. Stop and scrape the sides of the bowl once or twice when mixing so that all is incorporated.
  1 tsp vanilla, 2 large eggs
• Beat the mixture on high until the batter is light and well-blended - 3-5 minutes
• Reduce mixer speed to low and add the flour, salt, cinnamon, oats, and baking soda mixture in roughly thirds, mixing each third until just incorporated.
• Remove the bowl from the mixer, scrape off the mixer blade with the spatula, and stir in the raisins using the spatula.
  1 cups raisins

Bake

• Scoop onto parchment-lined sheet pan about two inches apart. Bake in pre-heated 350 degree oven for 18-21 minutes until the cookies are barely golden brown. Let cool on the pans. Store in an airtight container once completely cooled.