Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and plump raisins. Perfectly spiced with cinnamon and lightly sweetened with brown and granulated sugars, they make an irresistible treat for any occasion.
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 the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates the base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they fully incorporate, 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 and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overmixing and tough cookies.
- Add Oats and Raisins: Stir in the rolled oats and raisins until they are evenly distributed throughout the dough, adding texture and sweetness.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10–12 minutes or until the edges turn golden brown. After removing from the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them and let them cool on the baking sheet.
- You can substitute raisins with dried cranberries or chocolate chips if preferred.
- Using old-fashioned rolled oats provides the best texture; avoid quick oats for this recipe.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans.
