Description
This classic Oatmeal Raisin Cookies recipe delivers chewy, flavorful cookies packed with old-fashioned rolled oats, plump raisins, and a hint of cinnamon. Perfectly soft with lightly golden edges, these cookies are a delightful treat for dessert or snack time.
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 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and well combined. This step ensures a tender and flavorful cookie.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract for added depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures even distribution of leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Oats, Raisins, and Walnuts: Stir in the rolled oats, raisins, and walnuts if using, ensuring they are evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Soak the raisins in warm water for 10 minutes before using to make them extra plump and juicy.
- For chewier cookies, slightly underbake them and allow them to finish baking on the hot baking sheet after removal from the oven.
