oatmeal raisin cookies
Delicious and chewy oatmeal raisin cookies that are perfect for snack time or dessert. The combination of oats, plump raisins, and a hint of cinnamon makes these cookies a favorite among cookie lovers.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cookie sheet
- 1 parchment paper (optional)
- 1 wooden spoon or spatula
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper if desired.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix until combined.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in the rolled oats and raisins until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set.
- Allow the cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra flavor, consider adding chopped nuts such as walnuts or pecans.
These cookies can be stored in an airtight container at room temperature for up to one week.
To make the cookies chewier, slightly underbake them, and for crispier cookies, bake them a minute or two longer.