Oatmeal Raisin Cookies
These classic oatmeal raisin cookies are soft, chewy, and packed with flavor, making them a perfect treat for any occasion.
Equipment
- baking sheets
- parchment paper or silicone mats
- medium bowl
- large bowl
- electric mixer (optional)
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 cups oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups raisins
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt. Set aside.
Mixing
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the raisins until evenly distributed.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, underbake them slightly. You can also add a pinch of nutmeg for additional spice. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.