Description
Enjoy the classic comforting flavor of our Best Oatmeal Raisin Cookies, featuring a perfect blend of cinnamon-spiced oats, sweet raisins, and optional crunchy walnuts baked to golden perfection. These cookies are chewy, flavorful, and ideal for any occasion.
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
Add-ins
- 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 your baking sheets with parchment paper. In a large 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, mixing well after each addition, then stir in the vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Incorporate Oats and Raisins: Fold in the old-fashioned oats, raisins, and if using, the chopped walnuts, ensuring they are evenly distributed throughout the dough.
- Shape and Bake: Use a tablespoon to scoop portions of the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the cookie edges turn a golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Walnuts are optional but add a nice crunch and flavor contrast.
- Make sure butter is softened to room temperature for easier mixing and better texture.
- Store baked cookies in an airtight container to maintain freshness for up to a week.
- To keep dough ready for baking later, refrigerate for up to 24 hours and bake directly from chilled.
