Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome rolled oats and sweet raisins. Perfectly spiced with cinnamon and balanced with a hint of vanilla, these cookies are baked to golden perfection with edges crisp and centers tender, making them a delightful treat for any occasion.
Ingredients
Scale
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
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Add-ins
- 2 cups rolled oats
- 1 1/2 cups raisins
Instructions
- Preheat 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 bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract to enhance the 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 and spices.
- Mix Dry into Wet Ingredients: Gradually add the flour mixture to the butter and sugar mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Oats and Raisins: Carefully fold in the rolled oats and raisins until they are evenly distributed throughout the dough, ensuring each cookie will have a good balance of texture and sweetness.
- Portion Dough: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft, indicating perfectly baked cookies.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes so they firm up slightly before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
Notes
- For chewier cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
- Raisins can be substituted with chocolate chips or dried cranberries for variation.
- Ensure butter is softened, not melted, for proper creaming with sugars.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
