Description
These Best Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats, plump raisins, and a hint of warm cinnamon. Perfectly sweet and slightly crunchy, they make a comforting treat ideal for any time of day.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Additional Ingredients
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing, which can lead to tough cookies.
- Incorporate Oats and Raisins: Stir in the old-fashioned oats, raisins, and if desired, the chopped walnuts. Make sure the oats and raisins are evenly distributed throughout the dough for consistent flavor and texture in each cookie.
- Shape and Bake: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheets. Leave about 2 inches between each cookie to allow room for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, use old-fashioned oats rather than quick oats.
- Walnuts are optional; feel free to omit or substitute with pecans or almonds.
- Ensure butter is softened at room temperature for easier mixing and better texture.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
