Description
These Soft & Chewy Oatmeal Raisin Cookies are a delightful treat featuring a perfect balance of sweetness, warm cinnamon spice, and tender texture. Made with rolled oats and plump raisins, they are baked to golden perfection with edges crisp and centers irresistibly chewy. Ideal for a comforting snack or dessert, these cookies bring classic homemade goodness to your kitchen in under 30 minutes.
Ingredients
Scale
Wet Ingredients
- 1 cup (229 g) unsalted butter, cold and cubed
- 1½ cups (330 g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
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). Prepare baking sheets by lining them with parchment paper or silicone baking mats and set aside.
- Prepare the Dough: In a large mixing bowl, combine the cold, cubed unsalted butter with light brown sugar and granulated sugar. Using an electric mixer on medium speed, beat the mixture for 2-3 minutes until it becomes fluffy. Then, add eggs one at a time, thoroughly mixing after each addition. Stir in the pure vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, thoroughly whisk together all-purpose flour, rolled oats, ground cinnamon, salt, and baking soda to evenly distribute the rising agent and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined to avoid overmixing which can toughen the cookies. Gently fold in the raisins with a spatula, ensuring even distribution without crushing them.
- Portion the Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing each mound 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. Bake until the edges turn golden brown while the centers remain slightly underbaked to achieve the desired soft and chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them carefully to a wire rack to cool completely, helping them set up and maintain their chewy texture.
Notes
- Cold butter is used to create a denser cookie with a chewy texture.
- Scooping dough with a rounded tablespoon ensures uniform cookie size and even baking.
- Do not overbake; removing cookies while centers are slightly soft maintains softness.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to a week.
- For a nutty variation, consider adding chopped walnuts or pecans along with raisins.
