Description
Enjoy these Soft & Chewy Oatmeal Raisin Cookies that perfectly blend the warmth of cinnamon, the sweetness of raisins, and the hearty texture of rolled oats. These classic cookies are easy to prepare, baked to golden perfection, and offer a delightful chewy bite that makes them a favorite treat for all ages.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Mix-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix the wet ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract to enhance the cookie’s flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Then fold in the rolled oats, raisins, and optional chopped walnuts to add texture and flavor.
- Shape and bake: Using about 2 tablespoons of dough, scoop mounds onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes, until the cookie edges are lightly golden but the centers remain soft and chewy.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. This helps preserve their soft texture.
Notes
- For softer cookies, slightly underbake them and allow to cool on the baking sheet.
- Walnuts are optional; you can omit or substitute with pecans if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread in the storage container to maintain moisture.
