🍪 Soft & Chewy Oatmeal Raisin Cookies
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
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3 cups old-fashioned rolled oats
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1 cup raisins
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(Optional: ½ cup chopped walnuts or pecans)
Instructions:
1. Soak the Raisins (optional but highly recommended!)
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Place raisins in a small bowl and cover with warm water.
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Let sit for 10 minutes to plump up, then drain and pat dry.
2. Cream the Butter & Sugars
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In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
3. Add Eggs & Vanilla
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Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Mix the Dough
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Gradually add the dry ingredients to the wet mixture.
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Stir in oats, raisins, and nuts (if using) until just combined.
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Chill dough for 30 minutes if you want thicker cookies (optional but helpful).
6. Bake
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart.
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Bake for 10–12 minutes, or until edges are golden but centers still look slightly underbaked.
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Let cool on the pan for 5 minutes, then transfer to a wire rack.
📝 Tips:
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Don’t overbake! The key to chewy oatmeal cookies is taking them out while the center still looks soft.
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Want to swap the raisins? Try dried cranberries, chocolate chips, or even chopped dates.
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These cookies stay chewy for days and freeze beautifully.
Would you like a version with less sugar or gluten-free oats? Happy to adapt it for you!