Description
Soft & Chewy Oatmeal Raisin Cookies are a timeless classic featuring perfectly tender centers with lightly crisp edges. These cozy cookies combine the comforting flavors of cinnamon and raisins with hearty oats for an irresistible treat that’s simple to make and perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned rolled oats
Add-ins
- 1 cup raisins
- Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, which takes about 2–3 minutes. This helps to incorporate air for softer cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- 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 Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined to avoid overmixing, which can toughen cookies.
- Fold in Oats and Raisins: Gently fold in the rolled oats and raisins, plus optional nuts if using, ensuring an even distribution without breaking the oats.
- Scoop Dough: Use a spoon or cookie scoop to portion out 2-tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers appear slightly underbaked to achieve a chewy texture.
- 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
- For extra chewiness, slightly underbake the cookies and allow them to cool on the baking sheet.
- Substitute raisins with dried cranberries or chopped dates for variation.
- To make nut-free, simply omit the optional walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months—bake from frozen adding an extra 1–2 minutes to baking time.
