Description
This classic oatmeal raisin cookie recipe delivers a comforting and chewy treat with a perfect balance of sweetness and spice. Featuring rolled oats and plump raisins, these cookies are easy to make and ideal for any occasion, offering a nostalgic taste of homemade goodness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Other Ingredients
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you start baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly to blend all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to distribute the leavening agents and spice evenly throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make the cookies tough.
- Incorporate Oats and Raisins: Fold in the rolled oats and raisins until they are evenly distributed throughout the dough, adding chewy texture and natural sweetness.
- Form Cookies: Using a spoon, drop spoonfuls of dough onto a baking sheet spaced apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies turn a golden brown color around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly and retain their shape.
Notes
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Substitute raisins with chocolate chips or dried cranberries for variety.
- If using salted butter, omit or reduce added salt in the recipe.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store cookies in an airtight container at room temperature for up to one week.
