Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Sink your teeth into these thick, soft, and chewy Oatmeal Raisin Cookies! Filled with cinnamon, raisins, and hearty oats, these cookies are perfect for any occasion. Easy to make and they stay fresh for days, making them a great option for a make-ahead treat.
Why You’ll Love These Oatmeal Raisin Cookies:
- Chewy & Soft: Thanks to the combination of oats and brown sugar, these cookies are tender and soft.
- Simple Ingredients: Made with pantry staples, they come together in just a few simple steps.
- Perfect Texture: Rolled oats provide the perfect chewy texture, while raisins add a burst of sweetness.
- Make Ahead: They stay fresh for days, and you can even freeze them for later!
Key Tips for Success:
- Slightly warm your butter: Microwave cold butter for 10-12 seconds to make it easier to cream with the sugars, which helps prevent spreading.
- Measure dry ingredients accurately: Use a kitchen scale to measure the flour and sugar correctly for the best results.
- Don’t over-mix: Add raisins toward the end of mixing to avoid overworking the dough.
- Use a cookie scoop: This ensures even-sized cookies for consistent baking.
- Line your baking sheet with silicone mats: Prevents the cookies from burning on the bottom.
Ingredients:
- 1 cup (229 g) unsalted butter, cold
- 1 ½ cups (330 g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 ½ cups (120 g) rolled oats
- 1 tablespoon (7 g) cinnamon
- 1 teaspoon (5 ml) salt
- ½ teaspoon baking soda
- 2 cups (approximately 10 oz) raisins
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Soften butter: Microwave cold butter for 10-12 seconds. Beat softened butter with both sugars on medium speed for 2-3 minutes until smooth.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, oats, cinnamon, salt, and baking soda.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture. Mix until just combined.
- Add raisins: Gently fold in the raisins to avoid over-mixing.
- Scoop and bake: Use a large cookie scoop to drop dough onto a lined baking sheet, spacing cookies 2 inches apart. Bake for 11-13 minutes, or until the edges are golden and the center is slightly underbaked.
- Cool: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
How to Store:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: For longer storage, freeze cookies in an airtight container for up to 3 months. Thaw in the microwave for 10-15 seconds when ready to enjoy.
Variations:
- Peanut Butter Oatmeal Raisin Cookies: Add a spoonful of peanut butter to the dough for a twist on this classic.
- Chocolate Chip Option: If you’re not a fan of raisins, swap them out for chocolate chips for a different flavor.
Enjoy these soft and chewy oatmeal raisin cookies with a cup of tea or as a perfect treat for lunchboxes and gatherings!
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