For some reason, these cookies always tempt me to keep them in the oven longer—don't fall for it. They're best when they're good and chewy, barely starting to crisp on the outside.

Makes 2 dozen


  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups old-fashioned rolled oats or quickcooking oats
  • 2/3 cup raisins


Preheat oven to 350°F.

Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.

Sift the flour, baking soda, salt, and cinnamon into a bowl. Pour in the flour mixture and run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon.

Scoop out tablespoon-sized balls of dough onto parchment-paper-lined cookie sheets about 2 inches apart.

Bake for 12 to 14 minutes, rotating cookie sheets halfway through baking. Let cool and enjoy.

Variation: More mix-ins to try
  • Dried Cherries
  • White Chocolate Chips
  • Chocolate-Covered Raisins
  • Toasted Almonds
  • Toffee Bits
  • Dark Chocolate Chunks
  • Cranberries
  • Chopped Soft Caramels
  • Peanut Butter Chips


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