The Best Oatmeal Raisin Cookies Ever
Prep time: 
Cook time: 
Total time: 
Serves: Makes 30 cookies
  • ½ cup butter, room temperature
  • 1 cup turbinado (raw) sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 - ¼ cup old-fashion oats (not quick or instant)
  • ⅔ cup all-purpose flour
  • 1 cup raisins
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  1. Preheat the oven to 350 degrees F.
  2. Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand.
  3. Reduce the speed to medium and add the egg and vanilla until well combined.
  4. Add the oats, flour, raisins, baking powder, baking soda, salt, cinnamon, and allspice.
  5. Continue to mix on medium speed for about 30 seconds until the dough is completely mixed.
  6. Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat.. A medium cookie scoop is slightly bigger than a tablespoon.
  7. Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center.
  8. Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.
Recipe by Savory Sweet Life at