There are tons of tips and tricks for baking homemade cookies, but follow the suggestions below and you’re sure to have the BEST oatmeal raisin cookies of your life!
Sprinkles or M&M’s. Add in a handful of colored sprinkles or about 1 cup miniature or regular M&M’s, if you’d like to make these cookies extra colorful!. Golden raisins would make a great choice too! Dried fruit. Instead of raisins, try dried cherries, cranberries, chopped apricots, or chopped dates for an extra pizzaz of flavor. You can also try adding walnuts, almonds, peanuts, pistachios, and/or macadamia nuts. I think adding in about 1/2 to 1 cup of chopped pecans with the raisins would be amazing in these oatmeal cookies. Try using chocolate or white chocolate chips, peanut butter chips, toffee chips, mint chips, caramel bits, or any other fun baking add-ins. #Oatmeal raisin cookie recipe free#
Honestly, these cookies are absolutely perfect as-is, but feel free to get creative and experiment with your favorite ingredients! You can add any combination of mix-ins, up to about 1 1/2 cups. This oatmeal cookie recipe is the perfect base for any fun add-in ingredient that you’re craving. This is when the edges get a little crispy and the inside is super soft and chewy. I personally love them even more after they’ve cooled a bit. Or enjoy them after they’ve completely cooled.
Enjoy! Serve while still warm and gooey. Then, transfer them to a wire cooling rack to continue to cool. Let the cookies cool on the baking sheet for about 5 minutes. The centers may look slightly undercooked, but they will continue to cook even after they are removed from the oven. Bake. Cookies will need to bake for about 11-13 minutes. Remove from the oven right when edges start looking set and golden. This will make approximately 30 medium-sized cookies. The cookies, pictured, are about 2 tablespoons of dough. Place the cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat. Use a large spoon or cookie scoop to make dough balls. At this point, you can chill the dough for about 30 minutes to an hour, so it isn’t so sticky. Stir in the oats and raisins. Scrape down the sides of the mixing bowl as needed and mix in the oats and raisins until they are evenly combined. Add in the flour. Turn the mixer to low speed and gradually add the flour mixture to the dough. Combine the dry ingredients. In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Add the eggs and vanilla extract mix on high until fully combined. In a large bowl, use a stand mixer or a hand mixer and beat the softened butter and sugars on medium speed until combined and creamy, about 2 minutes. However, I know desserts with raisins aren’t everyone’s favorite, so feel free to substitute the raisins with another mix-in, like chocolate chips. 
The combination of raisins with cinnamon and oats is SO good. Oats provide a fabulously chewy texture and we’re using 3 whole cups here. Use rolled oats (not quick oats) for best results in this cookie recipe. A small amount of salt is VERY important to balance the sweetness of baked goods. To give your cookies the perfect rise and chewy texture. All-purpose flour is what we’re using to give these cookies a tenderness that you just won’t find when using other types of flour. And use pure vanilla extract, not imitation.
Two eggs will add structure, stability, and richness. Using both sugars will yield a cookie with a slightly crisp exterior and a soft and chewy center. And the granulated sugar is necessary to help the cookies spread.
The brown sugar makes these cookies soft and flavorful. We’re using an equal amount of brown and granulated sugar in this recipe. Take butter out of the refrigerator about 1 hour before beginning your recipe. Room temperature butter is still a bit cool to the touch and it should indent slightly when you press on it with your finger. Be sure your butter is softened to room temperature, so that it combines properly with the sugars. I always use unsalted butter, so I can control the amount of salt going into a recipe. It’s the ratio of ingredients that’s important! Here’s everything you’ll need: The ingredient list is very simple and includes all of the ingredients that you’d expect to find in oatmeal raisin cookies.
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