Description
These Soft & Chewy Oatmeal Raisin Cookies deliver a perfect balance of wholesome oats, sweet raisins, and warm cinnamon. With a tender, chewy texture and a hint of buttery richness, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (229 g) unsalted butter, cold
- 1½ cups (330 g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 2 large eggs
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- 1½ cups (120 g) rolled oats
- 1 tablespoon (7 g) ground cinnamon
- 1 teaspoon (5 ml) salt
- ½ teaspoon baking soda
Add-ins
- 2 cups (approximately 10 oz) raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats, and set aside.
- Prepare the Dough: In a large bowl, combine the cold, cubed butter with light brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, salt, and baking soda until well combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined to avoid overworking the dough. Gently fold in the raisins using a spatula to evenly distribute them without crushing.
- Portion the Dough: Using a rounded tablespoon, scoop the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, while the centers remain slightly underdone for optimum softness and chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; remove them when the edges are set but centers are still slightly soft.
- Use cold butter for the best texture and to prevent the cookies from spreading too much.
- Feel free to swap raisins with other dried fruits like cranberries or chopped dates.
- Ensure cookies are spaced properly on the baking sheet to avoid sticking together.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
