oatmeal raisin cookies
These oatmeal raisin cookies are a delightful treat that balances chewy oats with sweet, plump raisins. Perfect for snacking or dessert, they are easy to make and sure to please both kids and adults.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups raisins
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract until well combined.
- In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raisins using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look set.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
For extra flavor, consider adding chopped nuts like walnuts or pecans to the dough.
You can substitute chocolate chips for some or all of the raisins if you prefer a chocolatey twist.
Store the cookies in an airtight container for up to a week for optimal freshness.