Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and sweet raisins. Perfectly spiced with cinnamon, they make a delightful treat for any occasion and are easy to prepare in under 30 minutes.
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
Mix-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 mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined. This creates a creamy base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time to ensure they blend smoothly into the mixture. Then add the vanilla extract to infuse the dough with its warm, sweet flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures your dry ingredients are evenly distributed and prevents clumps.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
- Stir in Oats and Raisins: Fold in the rolled oats and raisins evenly throughout the dough to give your cookies texture and natural sweetness.
- Scoop Dough on Baking Sheet: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing each mound approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes or until the cookie edges turn a golden brown. Each batch will have a slightly chewy center with crisp edges.
- Cool the 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, substitute half the butter with margarine or add an extra egg yolk.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Swap raisins with dried cranberries or chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to one week.
- Use parchment paper to make cleanup easier and prevent sticking.
