These Easy Oatmeal Raisin cookies are drop cookies made with quick oats. They are classic cookies that are fast to make with a soft texture that is a little chewy, and so simple you won't believe how incredibly delicious they taste! They make a great snack or lunchbox dessert!
In a large bowl, with an electric mixer (or in the bowl of a stand mixer with paddle attachment), beat room temperature butter, sugars and egg together until light and fluffy (on medium speed). Add vanilla.
In separate small bowl add flour and baking soda, then add dry ingredients to wet ingredients.
Stir in quick cooking rolled oats and raisins.
Mix well.
Drop by teaspoonful (or use a cookie scoop) onto an UNGREASED cookie sheet or baking sheets lined with parchment paper, about 2 inches apart.
Bake cookies for about 8-10 minutes or until bottoms are golden brown.*If using a medium cookie scoop, bake 10 - 13 minutes..
Move to a wire rack to cool.
Notes
Freezing oatmeal raisin cookie dough:You can also freeze the cookie dough for up to 3 months if you don't want to bake them right away.
Place dough by spoonful on a parchment-lined cookie sheet (as if you were going to bake them) and place in freezer for 30 minutes.
Remove dough balls from the cookie sheet and add them to a plastic freezer bag or airtight container.
Label the Ziplock freezer bag or sealed container with the date, name, and the baking temperature and place back in the freezer.
When you are ready to bake the cookies, remove the frozen cookie dough balls from the freezer. Preheat the oven to 375 degrees F (190 degrees C) and place the dough balls on a parchment-lined cookie sheet or ungreased cookie sheet.
Since the dough is frozen, you'll need to bake the cookies for at least 2 minutes longer (about 12 minutes) or until lightly browned on the bottom.
Variations & Substitutions:
Chocolate Chip Cookies: The raisins in these cookies can be switched out for chocolate chips, if you want to mix things up (or are simply having a chocolate craving)!
Raisins: You can use Sunalta (also known as golden raisins) instead of regular black raisins (Thompson Seedless)
Brown Sugar: You can use dark brown sugar or a light brown sugar
Quick oats: Do NOT substitute instant oats for quick oats, as they are much finer in texture, and therefore behave more like flour instead of oatmeal in baking.