• 1 1/2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1⁄8 tsp ground cloves
  • 1 cup (2 sticks) unsalted butter, melted and cooled slightly
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 cups rolled oats (not instant)
  • 1 1/2 cups raisins


1. Preheat the oven to 350°F.

2. Combine the flour, baking soda, salt, cinnamon, and cloves in a medium bowl.

3. Place the melted butter and sugars in a large bowl and beat together with an electric mixer on medium until smooth. Add the eggs and vanilla, and beat until well blended. Stir in the flour mixture until just combined. Stir in the oats and raisins. Place the bowl in the refrigerator, uncovered, to let the dough firm up, for 10 minutes (or up to 6 hours).

4. Drop the batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (The dough can be frozen at this point; see “A Step Ahead,” left.)

5. Bake the cookies until they are golden around the edges but still soft on top, 15 to 17 minutes. Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely.

Classic Oatmeal Raisin Cookies will keep in an airtight container at room temperature for 3 to 4 days.