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The Best Recipe for Oatmeal Raisin Cookies

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  • Author: Mavis Butterfield


  • 1 cup {226 grams} unsalted butter, softened
  • 1 cup {213 grams} firmly packed brown sugar
  • 1/4 {49 grams} cup granulated sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla
  • 1 1/2 cups {180 grams} all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup {149 grams} raisins, moistened
  • 3 cups {268 grams} rolled oats {quick or old-fashioned}


Heat oven to 350°F.

Soak raisins in warm water for 10 minutes.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs, molasses and vanilla; beat well.

Drain raisins, set aside.

Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by 2 tablespoon cookie scoops onto parchment paper lined cookie sheets.

Bake 12-13 minutes or until a light golden brown. {Reduce cooking time if you are making smaller cookies.}

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a tightly covered container.


To bake from frozen, add 1 minute to cooking time.