Description
Delicious and chewy oatmeal raisin cookies made with wholesome rolled oats, plump raisins, and warm cinnamon, perfect for a classic homemade treat that satisfies your sweet tooth while offering a comforting texture and rich flavor.
Ingredients
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 the oven: Preheat your 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 mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture, which helps to incorporate air for tender cookies.
- Add eggs and vanilla: Beat in the two large eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract to enhance the cookie’s flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined to avoid overmixing which can make cookies tough.
- Add oats and raisins: Fold in the rolled oats and raisins until they are evenly incorporated throughout the dough, providing texture and bursts of sweetness.
- Shape dough: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies turn golden brown while the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely. This ensures they firm up without breaking.
Notes
- For chewier cookies, slightly underbake them and allow to cool on the sheet.
- You can substitute raisins with dried cranberries or chopped nuts for variation.
- Using old-fashioned rolled oats rather than instant oats provides better texture.
- Ensure butter is softened but not melted for proper creaming with sugars.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
