Description
These Soft and Chewy Oatmeal Raisin Cookies offer the perfect balance of sweetness and chewiness, packed with wholesome rolled oats and plump raisins. Easy to make and perfect for any occasion, these cookies are a classic treat with a cozy cinnamon hint.
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
Additional Ingredients
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to ensure it reaches the right temperature by the time your dough is ready.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the softened butter, granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and ground cinnamon to evenly distribute the leavening and spice.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture. Gently mix them together, taking care not to overmix to prevent the cookies from becoming tough.
- Add Oats and Raisins: Fold in the old fashioned rolled oats and raisins until they are evenly incorporated throughout the dough.
- Shape Cookies: Using a spoon, scoop out portions of dough and roll them into 1 to 1½ inch balls. Place these balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly.
- Bake: Place the baking sheet on the middle rack of the preheated oven and bake the cookies at 350℉ for 10-12 minutes, or until the edges are lightly golden but centers remain soft.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for a few minutes before enjoying to allow them to set perfectly.
Notes
- Storage: Store cookies in an airtight container at room temperature for several days to maintain softness and freshness.
- Add-Ins: Customize your cookies by swapping raisins with other dried fruits like currants, cranberries, cherries, dates, prunes, or dehydrated strawberries. You can also add chopped walnuts, pecans, chocolate chips, butterscotch chips, or a sprinkle of sweetened dried coconut for variation.
- Cookie Texture Tip: Avoid overmixing the dough to keep your cookies soft and chewy. Overmixing develops gluten and results in tougher cookies.
- Oat Types: Use old fashioned rolled oats for the best chewy texture. Instant oats yield firmer cookies, and steel-cut oats are too coarse.
- Freezing Dough: Portion dough into balls and freeze on a baking sheet for several hours. Then transfer to a freezer bag and freeze for up to 4 months. Bake directly from frozen, adding a few extra minutes to the baking time as needed.
- Enjoy More: If you enjoyed these oatmeal raisin cookies, try making classic chocolate chip cookies for another crowd-pleasing treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 72 kcal
- Sugar: 7 g
- Sodium: 43 mg
- Fat: 2 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
