Description
These oatmeal raisin cookies are perfectly soft, chewy, and packed with warm cinnamon flavor. The raisins add a natural sweetness, making them a comforting treat for any occasion.
Ingredients
Scale
For the Crust:
- For the dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- For the mix-ins:
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6. Stir in the oats, raisins, and walnuts (if using) until evenly distributed.
- 7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- 9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them. Store in an airtight container at room temperature for up to 5 days. You can also substitute raisins with dried cranberries for a different flavor.