Vanishing Oatmeal Raisin Cookies Recipe
This oatmeal raisin cookies recipe is a classic drop-cookie made with a buttery brown-sugar dough, quick oats, and raisins. The ingredients are simple and the how-to steps are quick: mix in about 10 minutes and bake in about 10. Keep the mixing gentle once the flour goes in, and let the cookies rest on the tray for a couple minutes so they set up neatly.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Cream butter and sugars
Beat the butter, brown sugar, and granulated sugar for 2–3 minutes until creamy and smooth.
Add eggs and vanilla
Mix in the eggs one at a time, scraping the bowl as needed. Stir in the vanilla.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add to the wet mixture and stir just until no dry flour remains—don’t overmix.
Fold in oats and raisins
Add the quick oats and raisins. Fold until evenly distributed through the dough.
Scoop and bake
Drop rounded spoonfuls of dough onto the sheet, leaving space between cookies. Bake for about 10 minutes, until the edges look lightly golden.
Cool to set
Let the cookies sit on the baking sheet for 2–3 minutes, then move to a rack to cool completely.