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A stack of cookies placed on two plates with flowers in background

Oatmeal Raisin Cookies

These Oatmeal Raisin Cookies are soft, chewy and have an amazing flavor. Just plain and simple wholesome and nothing complicated.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies
Calories 143kcal
Author Ana Frias


  • 1/2 cup 4 ounces butter, softened
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/4 cup walnuts chopped


  • Preheat oven to 350 degrees
  • In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
  • In a separate small bowl, whisk the flour, baking soda, cinnamon and salt together.
  • Add the dry mixture into the butter/sugar mixture and with the electric mixer cream little bit more until mixed well.
  • Using a spatula, fold in the oats, raisins and walnuts and mix well.
  • Chill the dough covered  in the fridge for about two hours prior to baking.
  • Scoop 2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
  • Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
  • Remove from oven and keep on baking sheet for about 5 minutes prior to transferring them to a cooling rack.
  • To store place in an air tight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store for up to 5 days. 


Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing. 


Serving: 1cookie | Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 54mg | Fiber: 1g | Sugar: 13g