Description
These best oatmeal raisin cookies are a classic, chewy treat packed with wholesome oats, sweet raisins, and a hint of warm cinnamon. Soft on the inside with slightly crisp edges, they make a perfect snack or dessert enjoyed by all ages.
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 baking sheets with parchment paper. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This ensures a tender cookie. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. These ingredients provide structure and flavor to the cookies.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Incorporate Oats, Raisins, and Walnuts: Stir in the old-fashioned oats, raisins, and if using, chopped walnuts to distribute them evenly throughout the dough, adding texture and sweetness.
- Shape and Bake: Using a tablespoon, scoop portions of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake by removing them when edges are set but centers still soft.
- Walnuts are optional and can be omitted or replaced with pecans or almonds.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
