Description
Deliciously chewy oatmeal raisin cookies made with rolled oats, sweet raisins, and warm cinnamon. These classic cookies are perfect for a comforting treat or snack, featuring a soft texture with a hint of spice and natural sweetness from the brown sugar and raisins.
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 your 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 using a mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then mix in 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 agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which could toughen the cookies.
- Stir in Oats and Raisins: Fold the old-fashioned rolled oats and raisins into the dough, ensuring they are evenly distributed for consistent texture and flavor in every bite.
- Portion the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden brown, then allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them and let them cool on the baking sheet.
- Substitute raisins with chocolate chips or dried cranberries for a variation.
- Ensure butter is softened, not melted, for proper creaming.
- Store cookies in an airtight container at room temperature for up to one week.
- Use old-fashioned rolled oats for best texture; quick oats may result in a different consistency.
