Soft and Chewy Oatmeal Raisin Cookie

5 from 5 reviews


  • 1 cup all-purpose flour


  1. Mix together the all-purpose flour, ground cinnamon, baking soda, and salt. Mix it well and set aside.


  1. In the bowl of your stand mixer, cream together the butter, brown sugar, and white sugar for two minutes until well combined. Add the egg and vanilla extract and mix until fully combined.


  1. Slowly add in the flour and mix until fully combined.


  1. Turn off mixer and add in the rolled oats and raisins and mix by hand.


  1. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.


  1. While cookie is chilling, preheat the oven to 350°F and line two large baking sheets with parchment paper.


  1. After 30 minutes, get your cookie dough from the fridge and using a small ice cream scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a small space in between cookies as they will spread a little while baking.


  1. Use the round side of the scooper to flatten the cookie dough just a little.


  1. Bake in separate batches at 350°F for 12-14 minutes or until the edges of the cookies are lightly golden brown.


  1. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.


  1. Serve warm or chilled. We find this best eaten when chilled!