Old-Fashioned Oatmeal-Raisin Cookies

This crisp cookie-jar classic is jam-packed with quick-cooking oats that almost disappear into the buttery dough as the cookies bake.

Photo by Barbara B.
Adapted from foodandwine.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

36

cookies

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

36

servings

Adapted from foodandwine.com

Ingredients

  • 3/4

    cup all-purpose flour

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon kosher salt

  • 1

    stick unsalted butter, softened

  • 3/4

    cup granulated sugar

  • 1/4

    cup packed dark brown sugar

  • 1

    large egg

  • 1/2

    teaspoon pure vanilla extract

  • 1 1/2

    cups quick-cooking oats

  • 1/2

    cup raisins

Directions

Preheat the oven to 375° and position racks in the upper and lower thirds. In a medium bowl, whisk the flour, baking soda, cinnamon and salt. In a large bowl, using an electric mixer, beat the butter with both sugars at high speed until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, gradually add the flour mixture until just incorporated, then beat in the oats and raisins. Form half of the dough into 1-inch balls and arrange them 2 inches apart on 2 large baking sheets. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough. MAKE AHEAD The cookies can be stored in an airtight container for up to 2 days.

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