Oatmeal Raisin Cookies

READY IN: 38mins
YIELD: 36 cookies




  • In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
  • Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
  • Add vanilla, milk, and eggs, and mix well.
  • Add flour mixture, and beat until just combined.
  • Remove bowl from the electric mixer, and stir in oats and raisins.
  • Place dough in the refrigerator until firm, about 2 hours or overnight.
  • Heat oven to 350°.
  • Line several baking sheets with parchment paper, and set aside.
  • Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
  • Repeat with remaining dough, spacing balls 3 inches apart.
  • Press down to flatten into 2-inch diameters.
  • Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
  • Remove from oven, and place on a wire rack to cool completely.
  • Store in an airtight container at room temperature up to 1 week.