"Some marriages are truly magical," Joanne Chang writes in her book, The Joy of Cookies. "They represent the best of both partners, a union greater than the sum of its bride and groom. Peanut butter and jelly come to mind. Raw oysters and champagne. They’re never better than when they’re together."
And Chang says she feels the same way about oatmeal and raisins. "These two shine brighter in each other’s presence and show us what a true baking romance looks (and tastes) like. Take raisins: What’s a raisin gonna do on its own? Raisin bread? Just bread by another name. Ruin an Easter ham, or someone’s otherwise delicious summer chicken salad? Whoa, raisins! Stay in your lane."
Chang doesn't necessarily feel any more positive about oatmeal: "Sure, a warm bowl with maple syrup on a cold day might sound lovely. But it’s still warm mush that I often feel like I need to be talked into. Maybe that’s just me. But when oatmeal and raisins meet in a cookie? They sparkle and get dressed up for each other. Make this recipe, and you get their peak performance in a chewy, buttery, oaty, addictive cookie that you’ll want in your cookie jar all the time."
A tray of these soft, fragrant confections will remind you why this old classic is so beloved.
Classic Oatmeal-Raisin Cookies
Author: Joanne Chang
Prep Time: 22 min
Cook Time: 50 min
Calories: 207 calories per cookie
Servings: 22-26 cookies
Ingredients
- 1 cup/2 sticks (225 grams) unsalted butter, at room temperature
- ¾ cup (150 grams) granulated sugar
- 1 cup (220 grams) firmly packed light brown sugar
- 2 large eggs (about 100 grams), at room temperature
- 1¾ cups (245 grams) all-purpose flour
- 1¾ cups (175 grams) old-fashioned rolled oats (not instant or quick cooking)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cinnamon
- 1½ cups (240 grams) raisins
Directions
- Using a stand mixer fitted with a paddle attachment (or mixing by hand in a large bowl with a wooden spoon), beat the butter, sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes (10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle itself a few times. Beat in the eggs on medium speed until thoroughly combined, 2 to 3 minutes. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
- In a medium bowl, combine the all-purpose flour, oats, baking soda, salt, ground nutmeg, and ground cinnamon. Add the raisins to the flour mixture and toss to combine.
- Turn the mixer on low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour mixture into the butter mixture until the flour and raisins are totally incorporated. Scrape the dough into an airtight container and let it rest in the refrigerator overnight (or at least three to four hours) before baking. You can store the dough in the refrigerator for up to five days or in the freezer for up to one month at this point. If frozen, defrost the dough overnight in the refrigerator. Let sit at room temperature for 1 hour, then proceed as directed.
- If the dough has been resting overnight, remove it from the fridge about an hour before baking to allow it to soften. Place a rack in the center of the oven and heat the oven to 350°F/180°C. Line two baking sheets with parchment.
- Drop the dough in 1/4-cup (60-gram) balls onto a baking sheet about 3 inches (8 cm) apart. Press the dough down slightly with the palm of your hand. Bake one sheet at a time for 18 to 22 minutes, until the cookies are golden brown on the edges and slightly soft in the center. Be careful not to overbake for a soft chewy center. Remove the baking sheet from the oven and let the cookies cool for 5 to 10 minutes on the sheet, then move them to a wire rack to continue cooling. Repeat with the remaining dough.
- Store the cookies in an airtight container at room temperature for up to three days. Store unbaked dough for up to one week in an airtight container in the refrigerator or up to three months in the freezer. Remove from the freezer and defrost in the refrigerator overnight before baking. For easiest scooping, remove the dough from the fridge about an hour before baking to allow it to soften.
Excerpted from the book The Joy of Cookies by Joanne Chang, provided courtesy of Harvest, an imprint of HarperCollins Publishers. Copyright © 2026. Photographs by Kristin Teig. Reprinted by permission.
