Pantry Recipe: Oatmeal Raisin Cookies
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
Ingredients
Equipment
Method
- Preheat the oven to 350 F
- Line two sheet pans with parchment paper
- 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
- 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.