Description
These soft and chewy oatmeal raisin cookies are a classic favorite, combining the hearty texture of rolled oats with sweet raisins and a hint of cinnamon. Perfectly balanced in sweetness and chewiness, they make a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, softened to room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat oven: Preheat your oven to 350℉ (175℃) to ensure it’s at the right temperature for baking the cookies evenly.
- Mix wet ingredients: In a large mixing bowl, whisk together the softened butter, granulated sugar, light brown sugar, eggs, and vanilla extract until fully combined and creamy.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and ground cinnamon until evenly mixed.
- Incorporate dry into wet: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to prevent tough cookies.
- Add oats and raisins: Fold in the old fashioned rolled oats and raisins evenly through the dough to ensure each cookie is flavorful and chewy.
- Form cookie balls: Using a spoon, scoop out portions of dough and roll into balls approximately 1 to 1½ inches in diameter. Place them onto a lined baking sheet with some space between each cookie.
- Bake cookies: Place the baking sheet on the middle rack of the preheated oven and bake at 350℉ for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Cool and serve: Remove the cookies from the oven and let them cool on a cooling rack for a few minutes before enjoying their soft, chewy goodness.
Notes
- Storage: Store cookies in an airtight container at room temperature; they stay fresh and chewy for several days.
- Add-ins: Substitute raisins with other dried fruits like currants, cranberries, cherries, dates, prunes, or dried strawberries; or add chopped walnuts, pecans, chocolate chips, butterscotch chips, or a sprinkle of sweetened dried coconut for variety.
- Chewiness tip: Avoid overmixing dough to prevent gluten overdevelopment which leads to tougher cookies; gentle mixing ensures softness.
- Oat alternatives: Old fashioned rolled oats are best for texture—instant oats will create firmer cookies and steel cut oats are too coarse.
- Freezing dough: Freeze cookie dough balls before baking by placing them on a baking sheet until solid, then store in freezer bags for up to 4 months. Bake from frozen, adding a few minutes to the bake time.
- Suggestion: If you enjoy these, try my chocolate chip cookies recipe for another delicious treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 72
- Sugar: 7g
- Sodium: 43mg
- Fat: 2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
