By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 42
149 cal · 45 min
Soft and Chewy Oatmeal Raisin Cookies
Recipe GLPR1c76ef180e45d1
Rate this recipe
Average rating: 4.8 (1)
These soft and chewy oatmeal raisin cookies feature a tender crumb with just enough texture from whole oats and plump raisins. The dough comes together with creamed butter and sugars, creating a rich base that bakes to golden edges while keeping the centers wonderfully soft.
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Ingredients
1 cup Butter, room temperature
1 cup Brown sugar
1 cup White sugar
2 large Eggs
1½ cup All-purpose flour
3 cup Whole oats
1½ cup Raisins
½ tsp Baking powder
½ tsp Salt
¼ tsp Ground nutmeg
Directions
Preheat your oven to 350°F.
In a mixer bowl with the paddle attachment, cream together the room-temperature butter, brown sugar, and white sugar until light and fluffy, approximately 5 minutes of mixing.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Add the salt, baking powder, and nutmeg to the mixture and blend until incorporated throughout.
On low speed, add the oats, flour, and raisins, mixing just until the dough comes together without overmixing.
Using a cookie scoop, portion the dough onto ungreased baking sheets, spacing them evenly.
Bake for 12 to 14 minutes, until the edges are set but the centers still appear slightly underbaked—they will continue to cook as they cool. Remove from the oven when they look like they need just a minute or two more.
Allow the cookies to rest on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Comments
This is a straightforward pantry cookie that exists in every Charlotte supermarket—butter, sugars, eggs, oats, and raisins cost under $12 total, making the per-cookie cost under 30 cents. The stated 45 minutes is honest, though you'll spend 10-15 of those on chopping raisins and waiting for dough to chill slightly; the actual hands-on work is under 20 minutes. The real caveat is yield: 42 cookies assumes small, walnut-sized portions; most home bakers will get 24-30 larger cookies, which doubles the per-serving cost to closer to 50 cents and changes how you portion them. They reheat beautifully in a 300-degree oven for 3-4 minutes, so batch-baking on Sunday feeds the week.
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