Description
These Soft and Chewy Oatmeal Raisin Cookies are the perfect treat, combining the wholesome texture of old fashioned oats with sweet raisins and a hint of cinnamon. Soft and chewy with a delightful balance of flavors, they are easy to make and perfect for any occasion.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) and allow it to reach the temperature while you prepare the dough.
- Mix wet ingredients: In a large mixing bowl, whisk together the softened butter, granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
- Combine dry ingredients: In another bowl, stir together the all purpose flour, baking soda, and ground cinnamon to evenly distribute the leavening and spice.
- Mix wet and dry: Add the dry ingredients into the wet ingredients and gently mix just until combined, being careful not to overmix to keep your cookies tender.
- Add oats and raisins: Fold in the rolled oats and raisins until they are evenly dispersed throughout the cookie batter.
- Shape the cookies: Using a spoon, scoop portions of dough and roll them into balls about 1 to 1½ inches in diameter. Place the dough balls spaced apart on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the cookies: Place the baking sheet on the middle rack of the oven and bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool and serve: Remove from the oven and let the cookies cool on a wire rack for a few minutes before enjoying.
Notes
- Storage: Store cookies in an airtight container at room temperature for several days to maintain softness and freshness.
- Add-ins: Substitute raisins with other dried fruits like currants, cranberries, cherries, dates, prunes, or dehydrated strawberries. You can also add chopped walnuts, pecans, chocolate chips, butterscotch chips, or a sprinkle of sweetened dried coconut for variety.
- Chewiness tip: Avoid overmixing the dough to prevent excess gluten formation, which can make cookies tough instead of chewy.
- Oat type: Use old fashioned rolled oats for the best texture. Instant oats may result in firmer cookies and steel cut oats are too coarse.
- Freezing dough: Portion dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Freeze up to 4 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 72
- Sugar: 7g
- Sodium: 43mg
- Fat: 2g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
