Description

There’s something nostalgic and deeply comforting about these warm, chewy oatmeal raisin cookies—rooted in Southern tradition and elevated with a chef’s modern touch. Soft centers, crisp edges, and bursts of sweet, soaked raisins make every bite unforgettable.

Ingredients

Rolled oats (old-fashioned): 2 cups

All-purpose flour: 1 1/2 cups

Packed brown sugar: 1 cup

Granulated sugar: 1/2 cup

Unsalted butter (softened): 1 cup

Eggs: 2 large

Vanilla bean: 1 1/2 tsp

Cinnamon: 1 tsp

Baking soda: 1 tsp

Salt: 1/2 tsp

Raisins (soaked in warm water or vanilla): 1 cup

Optional: Chopped pecans or walnuts: 1/2 cup

Instructions

1. Soak raisins in warm water or vanilla for 10 minutes. Drain and pat dry.

2. Cream softened butter, brown sugar, and granulated sugar until fluffy (3 minutes).

3. Add eggs one at a time, mixing well. Stir in vanilla bean.

4. Whisk flour, cinnamon, baking soda, and salt in a separate bowl.

5. Stir dry mixture into wet mixture until combined.

6. Fold in oats and raisins. Chill dough for 20 minutes (optional).

7. Preheat oven to 350°F. Line baking sheets with parchment.

8. Scoop 2 tbsp dough balls and place 2 inches apart.

9. Bake for 10–12 minutes until edges are golden.

10. Cool 5 minutes on tray, then transfer to wire rack.

Notes

Use rolled oats—not quick oats—for best texture.

Soak raisins to avoid hard, dry bits in the final cookies.

Optional chill time improves texture and shape.

Add orange zest or dark chocolate chips for variation.

Store in airtight container with a slice of bread to keep cookies soft.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1.5g
Protein: 2g
Cholesterol: 25mg

Keywords: oatmeal raisin cookies, chewy cookies, Southern baking