Description
Classic oatmeal raisin cookies featuring a perfect balance of sweet raisins, hearty oats, and warm cinnamon. These soft and chewy cookies are baked to golden perfection, making them an ideal treat for any time of day.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then add the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Oats and Raisins: Stir in the rolled oats and raisins with a spatula until they are evenly distributed throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown, indicating they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring a chewy texture.
Notes
- For softer cookies, slightly underbake by removing them at 10 minutes.
- Ensure butter is softened to room temperature for easy creaming.
- Optional: Substitute raisins with chocolate chips or nuts for variation.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For chewier cookies, you can soak the raisins in warm water for 10 minutes before adding.
