Description
These classic Oatmeal Raisin Cookies are chewy, flavorful, and easy to make. Featuring a perfect blend of cinnamon, oats, and sweet raisins, they offer a nostalgic homemade treat that’s perfect for dessert or snacking. Optional nuts add a pleasant crunch, while simple baking methods make this recipe accessible for bakers of all levels.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps with the cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Oats, Raisins, and Nuts: Stir in the rolled oats, raisins, and chopped nuts if using, ensuring everything is evenly distributed throughout the dough.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to prevent sogginess and maintain texture.
Notes
- Soak raisins in warm water for 10 minutes before adding to cookies to make them extra plump and juicy.
- For chewier cookies, slightly underbake by removing them earlier before edges brown fully.
- Substitute chocolate chips instead of raisins for a chocolate twist.
- Add shredded coconut to oats and raisins mixture for extra flavor and texture variation.
