Description
These soft and chewy oatmeal raisin cookies combine the hearty texture of rolled oats with the natural sweetness of raisins and warm cinnamon spice, all enveloped in a buttery, tender cookie. Perfectly balanced in sweetness and texture, these cookies are easy to make and yield a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (229 g) unsalted butter, cold
- 1½ cups (330 g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2 large eggs
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- 1½ cups (120 g) rolled oats
- 1 tablespoon (7 g) ground cinnamon
- 1 teaspoon (5 ml) salt
- ½ teaspoon baking soda
Add-ins
- 2 cups (approximately 10 oz) raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside to prevent sticking and ensure even baking.
- Prepare the Dough: In a large bowl, combine cold, cubed butter with light brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until fluffy and well incorporated. Add eggs one at a time, mixing thoroughly after each addition to create a smooth, emulsified batter. Stir in vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, salt, and baking soda to distribute the leavening and spices evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined to avoid overdeveloping gluten which can make cookies tough. Fold in the raisins gently with a spatula to evenly incorporate them without breaking.
- Portion the Dough: Using a rounded tablespoon, scoop portions of dough onto the prepared baking sheets with about 2 inches spacing to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. The centers may appear slightly underdone, which ensures a soft and chewy texture once cooled.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, preventing sogginess and allowing them to set perfectly.
Notes
- For chewier cookies, slightly underbake them as described in the instructions.
- Cold butter helps achieve a tender, flaky texture.
- Substitute raisins with dried cranberries or chocolate chips for variation.
- Use parchment paper or silicone mats to prevent sticking and facilitate cleanup.
- Store cookies in an airtight container to maintain softness.
- Optional: chill the dough for 30 minutes before baking to reduce spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
