This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required! Recipe includes a how-to video.
Gradually stir dry ingredients into butter mixture until completely combined.
Add oats and raisins and stir until oats and raisins are uniformly distributed.
3 cups old-fashioned rolled oats, 1 ½ cups raisins
Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 ½-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Video
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.