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Homemade Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, golden treats with a crackly crust and a warm cinnamon aroma. Made with hearty rolled oats, plump raisins, and a touch of brown sugar, they come together with simple mixing and baking methods, resulting in a nostalgic, comforting dessert that looks rustic and inviting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup raisins raisins soaked in warm water for 10 minutes and drained

Equipment

  • Mixing bowl
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine melted butter and brown sugar. Stir with a wooden spoon until the mixture is smooth and slightly fluffy, releasing a warm caramel aroma.
  3. Add the large egg and vanilla extract to the bowl. Whisk or stir until fully incorporated and the mixture is glossy.
  4. In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The dough should be sticky and thick, with a nutty aroma from the oats.
  6. Stir in the drained raisins, distributing them evenly throughout the dough. The raisins will plump up and add bursts of sweetness.
  7. Use a cookie scoop to portion out the dough onto the prepared baking sheet, spacing each portion about 2 inches apart to allow for spreading.
  8. Bake in the preheated oven for 10–12 minutes, until the edges are golden brown and the centers look set but still soft.
  9. Remove the baking sheet from the oven and let the cookies rest for 5 minutes; they will firm up slightly and develop a crackly crust.
  10. Transfer the cookies to a wire rack to cool completely. The centers should stay chewy, with a rich, nutty aroma filling the air.
  11. Enjoy these warm or at room temperature, perhaps with a glass of milk or a cozy cup of tea.

Notes

For extra chewiness, chill the dough for 30 minutes before baking. Feel free to add chopped nuts or chocolate chips for variation.