Oatmeal Raisin Cookies Recipe
This classic Oatmeal Raisin Cookie recipe offers a delightful blend of chewy raisins and hearty oats, enveloped in a sweet, spiced dough. Perfect for a cozy afternoon snack or a treat for special occasions, these cookies are sure to please everyone with their perfect balance of flavors and textures.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Whisk
- Baking sheets
- Parchment paper or non-stick baking mat
- Cookie scoop or tablespoon
- Wire rack for cooling
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 200g brown sugar, packed
- 1/2 cup 100g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups 190g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups 240g rolled oats
- 1 cup 150g raisins
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring they are fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Oats and Raisins: Gently fold in the rolled oats and raisins, making sure they are evenly distributed throughout the dough.
- Shape the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping the cookies.
- You can add nuts like walnuts or pecans for an added crunch.
- Store cookies in an airtight container to keep them soft and chewy.
- These cookies freeze well. Just wrap them tightly and freeze for up to 3 months.