Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats, sweet raisins, and a hint of cinnamon. Perfectly balanced in flavor and texture, they make a delightful homemade treat that’s easy to prepare and loved by all ages.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup packed 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 ground cinnamon
- 1/2 teaspoon 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 and promote even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using a mixer or by hand until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute all the dry components.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Oats, Raisins, and Walnuts: Fold in the rolled oats, raisins, and if using, the chopped walnuts evenly throughout the cookie dough.
- Portion Dough on Baking Sheet: Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn 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 before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake by removing them from the oven just before they’re fully set and let them finish cooking on the warm baking sheet.
- Soak raisins in warm water for 10 minutes before adding to dough to make them plumper and juicier.
- Store the cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
