Description
Deliciously chewy oatmeal raisin cookies made with a perfect blend of rolled oats, warm cinnamon, and plump raisins. These classic cookies are lightly sweetened with a combination of brown and granulated sugars, baked to golden perfection with soft centers and crisp edges.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
Add-ins
- 1 cup raisins (plump)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Cream butter and sugars: In a mixing bowl, beat the softened butter with both brown and granulated sugars until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add the egg: Crack in the room temperature egg and beat it into the butter and sugar mixture until fully incorporated, ensuring an even dough consistency.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients into the wet mixture, stirring carefully to blend without overmixing.
- Incorporate oats and raisins: Stir in the rolled oats, then fold in the plump raisins evenly throughout the dough for chewy texture and bursts of sweetness.
- Form the cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft. Once baked, let the cookies cool on the sheets briefly before transferring them to wire racks to cool completely.
Notes
- For softer cookies, slightly underbake and allow cooling on the baking sheet.
- Raisins can be substituted with other dried fruits such as cranberries or chopped dates.
- Butter should be at room temperature for easier creaming with sugar.
- Store cookies in an airtight container at room temperature for up to one week.
- To add a nutty crunch, consider adding 1/2 cup chopped walnuts or pecans.
