Description
Classic oatmeal raisin cookies made with rolled oats, sweet raisins, and a hint of cinnamon. These soft and chewy cookies are perfect for a comforting snack or dessert, featuring the perfect balance of sweetness and spice in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Add-ins
- 1 1/2 cups raisins
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spice.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Add Oats and Raisins: Fold in the rolled oats and raisins carefully to ensure they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden brown while the centers remain soft, achieving the perfect chewy consistency.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans.
- Ensure butter is softened, not melted, for the best texture.
- Raisins can be substituted with dried cranberries or chopped dates if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- To make them softer, slightly underbake by a minute or two.
