Description
These classic oatmeal raisin cookies are soft, chewy, and packed with hearty oats and sweet raisins. Made with a blend of cinnamon and vanilla, they deliver a delightful balance of warmth and sweetness perfect for any occasion. Each cookie is tender on the inside with slightly crisp edges, making them an irresistible treat for cookie lovers.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened; ~225g)
- 1 cup sugar (200g)
- 1 cup brown sugar (firmly packed; ~210g)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (spooned and levelled; ~240g)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 3 cups oats
- 1 ½ cups raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line 3 baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, white sugar, and brown sugar together for about 2 minutes until the mixture is light and fluffy, creating a smooth and creamy base for the cookie dough.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate air and maintain a light texture. Stir in the vanilla extract for flavor, scraping down the sides of the bowl as needed to combine everything evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt to evenly distribute the leavening agents and spice in the dry mix.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet butter and sugar mixture. Mix on low speed or gently fold by hand until the ingredients are just combined to avoid overworking the dough.
- Add Oats and Raisins: Stir in the oats thoroughly so they are evenly distributed throughout the dough, then fold in the raisins for sweetness and texture.
- Shape Cookies: Using a tablespoon measuring spoon, scoop out 1.5-tablespoon balls of dough and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake one tray at a time in the preheated oven for 10 to 13 minutes, or until the tops look set yet still soft. This ensures chewy centers with slightly crisp edges.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire rack or plate to cool completely.
Notes
- For chewier cookies, slightly underbake and allow residual heat on the baking sheet to finish cooking.
- Make sure the butter is softened but not melted to achieve the best texture.
- You can substitute raisins with dried cranberries or chocolate chips for variation.
- Store cooled cookies in an airtight container for up to one week for best freshness.
- Use parchment paper or silicone mats for easy cleanup and even baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
