Description
These Chewy Oatmeal Raisin Cookies are soft, flavorful, and packed with wholesome oats and plump raisins. Perfectly spiced with cinnamon and baked to a golden edge while remaining chewy in the center, this recipe yields 30 delicious cookies that are ideal for snacks or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-Ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps give the cookies a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse warmth and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until fully combined to form the cookie dough.
- Fold in Oats and Raisins: Carefully fold the old-fashioned rolled oats and raisins into the dough, ensuring they are evenly distributed throughout.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain slightly underbaked, which helps maintain chewiness.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use unsalted butter to control the salt content; adjust salt in the recipe if using salted butter.
- Do not overbake; the cookies should be slightly soft in the center when removed from the oven for a chewy texture.
- You can substitute raisins with other dried fruits like cranberries or chopped dates for variety.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, toast the oats lightly before adding them to the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
