The Best Oatmeal Raisin Cookies

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 24 cookies  
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Ingredients

1?cup all-purpose flour?(see Cook's Note)

1 1/4 teaspoon kosher salt 

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 cup brown sugar

1 stick (8 tablespoons)?unsalted?butter,?at?room temperature? 

1/4 cup honey

1 tablespoon pure vanilla extract

1 large egg

2 1/2 cups old-fashioned rolled oats

1 cup raisins

Directions

  1. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Whisk together the flour, salt, soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed.   
  3. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool slightly, and then continue with the remaining cookie dough.    

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)