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Pioneer Woman Oatmeal Cookies

Pioneer Woman Oatmeal Cookies - recipe card
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These oatmeal cookies are chewy in the center with crisp edges, packed with hearty rolled oats and sweet raisins. A hint of cinnamon and brown sugar gives them a warm, comforting flavor that’s perfect for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even browning.
  2. In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed with an electric mixer for 2 to 3 minutes, until the mixture is light and fluffy. This creaming process incorporates air, helping the cookies rise and stay tender.
  3. Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined, about 30 seconds. Avoid overmixing, which can result in dense cookies.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and kosher salt. Whisking ensures the leavener and spices are evenly distributed throughout the flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Gently fold in the rolled oats and raisins with a rubber spatula, mixing until evenly distributed. The dough will be thick and slightly sticky.
  6. Scoop the dough into 8 equal portions (about 2 tablespoons each) using a cookie scoop or spoon. Place the dough balls 2 inches apart on the prepared baking sheets, as the cookies spread during baking.
  7. Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the baking sheets halfway through for even baking. The cookies are done when the edges are golden brown and the centers look slightly underdone and puffy.
  8. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to set without breaking. Transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer in a freezer bag for up to 3 months. To reheat, place cookies on a baking sheet and warm in a 300°F (149°C) oven for 5 minutes, or microwave for 10–15 seconds for a just-baked experience.

Nutrition

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