Description
Classic oatmeal raisin cookies that are soft, chewy, and packed with rolled oats and plump raisins. These cookies offer a comforting combination of cinnamon-spiced sweetness and hearty texture, perfect for a delicious snack or dessert.
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 and prepare baking sheet: Preheat your oven to 350°F (175°C) and either grease a baking sheet or line it with parchment paper to prevent cookies from sticking.
- Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter together with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create that tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure proper incorporation, then mix in the vanilla extract to add aromatic flavor to the dough.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute leavening agents and spices.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing that can toughen the cookies.
- Fold in oats and raisins: Gently fold in the rolled oats and raisins to evenly distribute the hearty oats and chewy raisins throughout the dough.
- Portion the dough: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown while the centers remain soft and slightly underbaked for chewy texture.
- Cool the cookies: 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.
Notes
- Use parchment paper for easy cleanup and to prevent sticking.
- For chewier cookies, slightly underbake and allow to cool on the sheet.
- You can substitute raisins with dried cranberries or chocolate chips if preferred.
- Store cookies in an airtight container to maintain freshness for up to a week.
- Softened butter is crucial for proper creaming and texture.
