These classic oatmeal cookies are perfectly tender, perfectly sweet, and a little bit chewy! . This is the ONLY Oatmeal Cookie Recipe you will ever need!
In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 3-5 minutes. Add the eggs and vanilla and beat until well combined.
Stir the dry ingredients in the wet ingredients until just combined.
Add the raisins to the batter and gently fold in.
Refrigerate dough for at least 30 minutes.
Preheat oven to 375 degrees F.
Using a tablespoon for each cookie, roll into a ball.
Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.
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Notes
For Oatmeal Chocolate Chip Cookies, omit the raisins and mix in 2 cups chocolate chip into the batter before refrigerating.For Coconut Oatmeal Chocolate Chip Cookies, omit raisins and mix in 1 cup semi-sweet chocolate chips, 1 cup shredded coconut, and 1 cup chopped almonds (optional) into the cookie batter before refrigerating.For Cranberry White Chocolate Oatmeal Cookies, omit raisins and mix in 1 ½ cups dried cranberries, 1 cup white chocolate morsels, and 1 teaspoon orange zest into the cookie batter before refrigerating. For Oatmeal Walnut Raisin Cookies, and in 1 cup chopped walnuts the cookie batter before refrigerating. Store Oatmeal Cookies in an airtight container for up to 3 days at room temperature.To prepare in advance, you can make the dough up to 2 days before baking and refrigerate until baking. Alternatively, you can roll the dough into 1 inch balls and freeze on a cookie sheet until frozen solid. Once frozen, pop into a freezer-safe bag. To bake from frozen, bake at 375 degrees for 7-9 minutes.