Chewy Oatmeal-Raisin Cookies

Photo by Victor Schrager
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  • Makes 48 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 102 calories
    • Calories 39 calories from fat
    • Fat 4 g
    • Sat Fat 2 g
    • Cholesterol 19 mg
    • Sodium 52 mg
    • Protein 2 g
    • Carbohydrate 15 g
    • Sugar 7 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 12 mg


  1. Check cups all-purpose flour, spooned and leveled
  2. Check 1teaspoon baking soda
  3. Check 1teaspoon ground cinnamon
  4. Check ½teaspoon kosher salt
  5. Check teaspoon ground nutmeg
  6. Check 1cup (2 sticks) unsalted butter, at room temperature
  7. Check 1cup packed light brown sugar
  8. Check ½cup granulated sugar
  9. Check 2 large eggs
  10. Check 1teaspoon pure vanilla extract
  11. Check 3cups old-fashioned rolled oats (not quick-cooking)
  12. Check cups raisins


  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
  2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand.
  3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
  4. Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.