Description
Delight in these Soft & Chewy Oatmeal Raisin Cookies, a classic treat combining the wholesome texture of oats with sweet raisins and a hint of warm cinnamon. Perfectly balanced for a tender bite with just the right amount of chewiness, these cookies make a comforting snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) 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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-Ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then add the vanilla extract. Mix until the batter is smooth and homogeneous.
- Mix 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.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture. Stir gently until just combined to avoid overmixing the dough.
- Add Oats, Raisins, and Nuts: Fold in the old-fashioned rolled oats, raisins, and optional chopped nuts carefully by hand to evenly distribute without breaking the oats or nuts.
- Form Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers still appear soft. This ensures a chewy texture once cooled.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a nut-free version, simply omit the nuts or substitute with extra oats.
- Make sure not to overbake to keep cookies soft and chewy rather than crispy.
- You can refrigerate the dough for up to 24 hours before baking to enhance the flavors.
- Store cooled cookies in an airtight container at room temperature for up to one week.
