Description

These Soft & Chewy Oatmeal Raisin Cookies are the perfect treat for anyone craving a comforting and wholesome snack. Made with rolled oats, fragrant cinnamon, and plump raisins, these cookies boast a delightful chewy texture with a soft center and golden edges. Easy to prepare and perfect for sharing, this recipe yields 24 delicious cookies that are sure to satisfy your sweet tooth.

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

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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 cold, cubed butter with light brown sugar and granulated sugar. Beat on medium speed for 2-3 minutes until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract to incorporate fully.
Combine Dry Ingredients: In a separate bowl, whisk together 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, mixing on low speed just until combined. Be careful to avoid overmixing to ensure tender cookies. Fold in the raisins gently with a spatula to distribute evenly.
Portion the Dough: Using a rounded tablespoon, scoop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown. The centers should remain slightly underdone to maintain a soft and chewy texture.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely and set.

Notes

Using cold butter helps create a chewier texture and prevents the cookies from spreading too much.
If you prefer plumper raisins, soak them in warm water for 10 minutes and drain before adding.
Spacing the cookies properly on the baking sheet ensures even baking and prevents them from merging together.
For a nutty twist, consider adding ½ cup chopped walnuts or pecans.
Store cookies in an airtight container at room temperature for up to one week to maintain freshness.