Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

This oatmeal raisin cookie recipe is perfectly spiced. There are a lot of flavors, but they blend perfectly and taste amazing. They're wonderfully chewy and stay that way for days. I love the way they make my house smell while they're baking as much as eating them.

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What you need:

Baking soda

Ground ginger

Ground cloves

Ground allspice



All-purpose flour

and more...

Ground cinnamon

Get out a medium mixing bowl. Add the cloves, ginger, allspice, flour, baking soda, cinnamon, and salt. Then whisk the dry ingredients until combined. When this is done, set it aside for now.


Get your large mixing bowl. Add butter, sugar, and brown sugar (I recommend granulated white and brown sugar). Cream the white sugar, brown sugar, and butter for about three minutes using an electric mixer. This should leave you with a light and fluffy butter mixture.


Add in the eggs one after the other. Make sure to beat the mixture properly after each egg is added.


When the mixture looks ready, add in your vanilla extract and mix until it's combined.


With your electric mixer on low speed, add the flour mixture from before and combine it thoroughly.


Stir the mixture while adding in the oats and raisins. Make sure you use an old-fashioned wooden spoon here to preserve the raisins. When everything is evenly distributed, and the raisins are evenly spread out, you're ready to bake.


Using a tablespoon or similar measure, drop the oatmeal raisin cookie dough onto the baking sheet lined with parchment paper, and flatten them slightly. Make sure that each cookie glob has enough raisins.


Bake your oatmeal cookies for 10 - 12 minutes in a preheated oven, or at least until they're golden brown in color.


Remove cookies from the oven and immediately transfer to a wire rack and allow to cool before serving.

Cooking Tips

To avoid overcooking, remove your cookies from the baking sheet immediately after removing them from the oven.



Make sure that all your ingredients are thawed to room temperature before use, so that everything will be more workable. Hard butter especially can work against the proper combination of ingredients.

The oatmeal raisin cookie dough will be sticky; expect it. A short half-hour stint in the fridge is all you need to make it a bit easier to work with.


Ready to  make this?


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