Oatmeal Raisin Cookies
These chewy oatmeal raisin cookies are buttery, soft, and full of cinnamon flavor with Sun-Maid Raisin Medley and hearty oats — a nostalgic homemade classic.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup butter 2 sticks - softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs and vanilla extract until smooth.
- Gradually add the dry ingredients, mixing just until combined.
- Fold in oats and raisins.
- Chill dough 30 minutes.
- Drop by rounded tablespoonfuls onto baking sheets, 2 inches apart.
- Bake 10–12 minutes or until edges are golden brown and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- I love using Sun-Maid Raisin Medley — the mix of golden, crimson, and Thompson raisins adds flavor and color to every bite.
- For extra-soft raisins, soak them in warm water for 10 minutes, then drain before adding to the dough.
- Avoid overbaking — remove cookies when the centers still look slightly soft. They’ll set perfectly as they cool.
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For Larger Cookies:
- Use a 2–3 tablespoon scoop (or about ¼ cup of dough per cookie).
- Bake 13–15 minutes for large cookies or 15–17 minutes for extra-large cookies.
- Let cool 5–7 minutes on the baking sheet before transferring to a rack.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Nutrition
Serving: 2cookiesCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 167mgPotassium: 141mgFiber: 2gSugar: 13gVitamin A: 259IUVitamin C: 0.5mgCalcium: 22mgIron: 1mg
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