Description
These Best Oatmeal Raisin Cookies are a deliciously chewy and wholesome treat, packed with hearty oats, sweet raisins, and warming cinnamon. Perfectly balanced with a hint of vanilla and a touch of brown sugar, they’re the ideal cookie to enjoy with a cup of tea or coffee.
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
Mix-ins
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the oven and cream butter and sugars: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cookie.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract to enhance the flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This prepares the dry mix evenly with the leavening and spices.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep cookies tender.
- Incorporate oats, raisins, and walnuts: Stir in the old-fashioned oats, raisins, and chopped walnuts if using, ensuring an even distribution throughout the dough.
- Portion and bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges turn a golden brown color.
- Cool the cookies: Once baked, let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. This cooling process helps them firm up without losing moisture.
Notes
- For chewier cookies, reduce baking time slightly to 9-10 minutes.
- Walnuts are optional but add a lovely crunch; pecans can be used as an alternative.
- Ensure butter is softened but not melted to achieve the best texture.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a variation, add 1/2 cup shredded coconut or substitute raisins with dried cranberries.
