Description
Enjoy these Soft & Chewy Oatmeal Raisin Cookies, perfectly spiced with cinnamon and loaded with hearty oats and sweet raisins. This classic recipe yields a batch of comforting, chewy cookies with just the right balance of sweetness and texture, ideal for any occasion or a delightful snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Additional Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to combine all wet ingredients well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly mixed, which ensures the leavening and spice are well distributed in the dough.
- Merge Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the rolled oats, raisins, and optional walnuts carefully to evenly disperse all mix-ins.
- Scoop and Bake the Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheets spacing them approximately 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges become lightly golden but the centers remain soft for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, which prevents sogginess and preserves their chewy consistency.
Notes
- For softer cookies, do not overbake; remove when edges are just golden.
- Chopped walnuts are optional but add a nice crunch and flavor.
- You can substitute raisins with dried cranberries or chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Using old-fashioned rolled oats is preferred for the best texture; quick oats will alter the chewiness.
