Description
These classic oatmeal raisin cookies are chewy and packed with hearty oats and sweet raisins. Perfectly spiced with cinnamon and baked to golden perfection, they make a wholesome treat for any time of day.
Ingredients
Scale
Dairy & Eggs
- 1 cup unsalted butter, softened
- 2 large eggs
Sugars
- 1 cup brown sugar, packed
- ½ cup granulated sugar
Flour & Leavening
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
Spices & Flavorings
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Others
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cookies.
- Add Oats and Raisins: Stir in the rolled oats and raisins until they are evenly distributed throughout the dough, adding texture and natural sweetness.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake and Cool: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, substitute half the white sugar with brown sugar.
- Feel free to swap raisins with dried cranberries or chocolate chips for variety.
- Make sure butter is softened, not melted, for proper creaming and texture.
- Measure flour correctly by spooning it into the cup and leveling off for best results.
- Store cookies in an airtight container to maintain freshness for up to a week.
