Description
Delight in these Soft and Chewy Oatmeal Raisin Cookies, perfectly balanced with the hearty texture of old fashioned rolled oats and the natural sweetness of plump raisins. These cookies combine a rich buttery base with warm cinnamon and vanilla, creating a comforting treat that’s soft in the center and slightly crisp on the edges. Ideal for snacking, lunchbox treats, or a cozy dessert, these cookies are simple to make and guaranteed to satisfy your sweet tooth.
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℉ (177℃) and prepare a lined baking sheet by placing parchment paper or a silicone baking mat.
- 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 creamy.
- Combine Dry Ingredients: In a separate bowl, stir together the all purpose flour, baking soda, and ground cinnamon, ensuring they are evenly mixed.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Be careful not to overmix to avoid tough cookies.
- Add Oats and Raisins: Fold in the rolled oats and raisins until they are evenly distributed throughout the cookie dough.
- Shape Cookies: Using a spoon, scoop out the dough and roll it into 1 to 1½ inch balls. Place them evenly spaced on the lined baking sheet to allow room for spreading.
- Bake: Place the baking sheet on the middle rack and bake at 350℉ for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Remove from the oven and transfer the cookies to a cooling rack. Let them cool for a few minutes before enjoying.
Notes
- Storage: Store cookies in an airtight container at room temperature for several days to maintain softness and freshness.
- Add-ins: Substitute raisins with other dried fruits like currants, cranberries, cherries, dates, prunes, or dehydrated strawberries; or add chopped walnuts, pecans, chocolate chips, butterscotch chips, or a sprinkle of sweetened dried coconut for variation.
- Chewy Texture Tips: Avoid overmixing the batter to prevent gluten formation which can make cookies tough instead of chewy.
- Oat Choices: Use old fashioned rolled oats exclusively; instant oats will yield a firmer cookie, and steel cut oats are too coarse for the desired texture.
- Freezing Dough: Portion dough balls and freeze them on a baking sheet until solid, then store in a freezer bag for up to 4 months. Bake directly from frozen, adding a few extra minutes to baking time.
- Related Recipe: If you loved these, try the chocolate chip cookies recipe for another classic 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
