Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and sweet raisins. Perfectly balanced with cinnamon and vanilla, they offer a delightful treat that’s easy to make and great for any occasion.
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 prepare a baking sheet by greasing it or lining it with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to infuse the dough with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, ground cinnamon, and salt to distribute the leavening agent and spices evenly.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Oats and Raisins: Gently fold the rolled oats and raisins into the dough until they are evenly incorporated, providing texture and sweetness.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10-12 minutes, or until the edges turn golden brown but the centers remain soft to ensure a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- For chewier cookies, slightly underbake them and allow to cool completely on the baking sheet.
- You can substitute raisins with chocolate chips or dried cranberries for different flavor variations.
- Store cookies in an airtight container at room temperature for up to one week.
- To keep cookies soft longer, add a slice of bread in the storage container to absorb moisture.
- Ensure butter is softened (not melted) for best creaming results.
