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oatmeal raisin cookie recipe
- Total Time: 110 minutes
- Yield: About 30 cookies 1x
- Diet: General
Description
This easy oatmeal raisin cookie recipe consistently delivers pure comfort with its intoxicating aroma of warm cinnamon and brown butter, promising perfectly chewy centers and subtly crisp edges. It is a classic, timeless dessert perfect for any occasion.
Ingredients
- 1 cup unsalted butter, browned
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons alcohol-free vanilla extract
- Zest of 1 large orange, finely grated
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon fine sea salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup walnuts, toasted and roughly chopped
- 1 teaspoon smoked sea salt flakes
Instructions
- Brown the Butter: In a light-colored saucepan, melt the 1 cup unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter foams, turns golden brown, and develops rich amber flecks at the bottom, releasing a nutty aroma (5-8 minutes). Immediately pour the browned butter into a heatproof bowl to stop cooking and cool for 15 minutes, until just warm.
- Cream Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, 0.75 cup granulated sugar, and 0.75 cup light brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes, until light, fluffy, and pale yellow.
- Add Eggs (and) Aromatics: Add the 2 large eggs one at a time, beating well after each addition until fully incorporated. Stir in the 2 teaspoons alcohol-free vanilla extract and the finely grated orange zest.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the 1.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon ground cinnamon, and 0.5 teaspoon fine sea salt.
- Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- Fold in the Goodies: Gently fold in the 3 cups rolled oats, 1 cup raisins, 1 cup toasted walnuts, and the 1 teaspoon smoked sea salt flakes until evenly distributed.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 1 hour, or up to 24 hours. (If dough seems too sticky after chilling, you can add 1-2 tablespoons more flour.)
- Preheat Oven (and) Prep: Preheat oven to 375 degrees F (190 degrees C). Line a sturdy baking sheet with parchment paper.
- Scoop (and) Arrange: Scoop dough into 3-tablespoon sized balls (about 50g each) using a cookie scoop, and arrange them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set and still look slightly soft.
- Garnish (and) Cool: Remove from the oven. While still warm, immediately sprinkle a few extra smoked sea salt flakes and a pinch of fresh orange zest over each cookie. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To adapt, substitute dried cranberries or chopped dried apricots for raisins. For an extra soft texture, use a mix of butter and shortening. Add 0.5 cup chocolate chips or 0.5 cup chopped pecans for twists. For a healthier edge, replace some all-purpose flour with whole wheat pastry flour. Ensure baking soda is fresh for optimal rise (test with vinegar if unsure). Plump, moist raisins are key; if yours are dry, soak in warm water for 10 minutes then drain. Use high-quality vanilla extract and don’t skimp on cinnamon for best flavor. If dough is too sticky, chill longer. If cookies spread too much, ensure butter was not too warm and baking soda is fresh; rigorous chilling helps. Always use a cookie scoop for uniform cookies. Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 150 calories
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg