National Oatmeal Cookie Day — April 30th.

When I think of oatmeal cookies, it reminds me of my childhood. The Thanksgiving and Christmas holidays to be exact.

I am not a fan of oatmeal cookies but I was the designated cookie baker for the holiday gatherings in my family. This started when I was around 8 or 9 — I may have gotten a bit more help from my mom at first.

Each year — once in November and December — I would set up and back all of the cookies that my family seemed to enjoy. Sugar cookies in lots of Christmas shapes, chocolate chip cookies, occasional peanut butter cookies, and always oatmeal cookies.

Depending on my schedule, sometimes I would use a mix, or sometimes, it would do it from scratch. Raisins were optional too but my family lends more towards the oatmeal raisin cookie option.

This Classic Oatmeal Raisin Cookie recipe is straightforward but has a little more spice than the ones I used a kid. But I think these cookies would have been a hit with my family — and yours too!

ProTip: To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.

Oatmeal Raisin Cookies

A classic oatmeal cookie recipe

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Prep Time 15

Cook Time 8

Chill time 30

Total Time 53

Course Dessert

Cuisine American

Servings cookies

Ingredients

1 c. unsalted butter softened
1 c. brown sugar
½ c. granulated sugar
2 eggs
1 t. real vanilla extract
3½ c. quick oats
1 c. all-purpose flour
1 t. pumpkin pie spice
½ t. baking powder
½ t. baking soda
¼ t. salt
1 c. raisins

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Instructions

Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Cream the butter with the brown and granulated sugar in a large mixing bowl.
Add in eggs and vanilla, and mix on low speed to combine.
In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
Cover and chill dough in the refrigerator for 30 minutes before baking.
Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between balls of dough. Press balls down with the bottom of a glass.
Place in the preheated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving. Enjoy!