These Oatmeal Raisin cookies are one of my oldest and best cookie recipes. It is one of the first cookie recipes I feel like I perfected. They’re soft in the middle, perfectly chewy with a crisp edge. I use coarse sea salt in these like in my Favorite Chocolate Chip Cookies, which makes them extra special.
You know when you look back at pictures from yourself in Junior High?
How you cringe and ask, “what was I thinking?”
Yeah, I get it. Because today I’m sharing a recipe that I once photographed long long ago. Back when I had been blogging for less than a year and clearly didn’t know how to properly focus a camera.
I honestly don’t want to even show you the pictures, but it’s a lot like when you taste something really bad and then you want your friend to taste it too… Really makes no sense, but misery loves company, I guess is what I’m saying.
Also ps – before you click, some things can’t be unseen. You’ve been properly warned.
This was also back before I knew about printable recipes, or SEO, or anything that really applies to a running a website.
Except, the recipe was good. And it’s not right to leave baby in the corner…so today we’re bringing these babies back to life with some pictures that do them a little more justice than a blurry close up.
I like to use Saigon Cinnamon in these cookies…or Roasted Cinnamon. It just gives it a little extra. You certainly don’t have to.
Also, I used Old Fashioned Oats (Rolled Oats) in my cookies. I like the texture and look better than Quick Oats in these, but please note you can absolutely use Quick Oats too! The only difference is Quick Oats are basically coarsely chopped oats, so they cook quicker. They are great in baking, honestly because your cookie might look a little more uniform than they do using an Old Fashioned or Rolled Oat.
I just happen to like the look and taste of the whole oats in these cookies. Up to you.
You could certainly use Craisins too. Or golden raisins…
But honestly, try white chocolate in these. You’ll never go back.
I like to chill the dough before I bake them. I like the thickness it leaves the baked cookies when the dough is chilled, and also, the flavors combine and are just better if you give it an overnight.
BUT you don’t have to. They will taste great if you don’t chill the dough, but they will spread a bit more while they are baking, so just know that.
Then when they’re baked, you should definitely sit down and eat 2.
Or maybe 3.
- 1 cup butter, room temperature
- 1½ cups dark brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp coarse sea salt
- 3 cups old fashioned oats
- 1½ cups raisins
- 1 cups white chocolate chips
- In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
- In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
- Turn mixer to low and slowly add flour mixture into butter mixture until combined.
- Slowly add in oats and mix until evenly incorporated.
- Finally add in raisins and white chips and stir until mixed in.
- Let dough chill for at least 2 hours (overnight is best)
- When ready to bake preheat oven to 350°
- Line baking sheets with parchment paper.
- Scoop dough out in about 2 Tbsp sized portions and place 2 inches apart on baking sheet.
- Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
- Let cool on baking sheet for 3 min and transfer to cooling rack.
Also, you don't have to let the dough chill, but cookies may spread more if you don't. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.
*The photos in this post were updated on 4/21/16. This updated post was published on 1/28/13 and the original recipe was posted 8/29/2009.
Long story short, I updated the pictures twice 🙂