Soft and Chewy Oatmeal Raisin Cookies Recipe
These Soft and Chewy Oatmeal Raisin Cookies are the perfect blend of tender texture and warm cinnamon flavor, packed with old fashioned rolled oats and sweet raisins. Perfectly easy to make, these cookies stay soft and chewy, making them an irresistible treat for cookie lovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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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
Add-ins
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350℉ to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, stir together the flour, baking soda, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently. Be careful not to overmix to avoid tough cookies.
- Add Oats and Raisins: Fold in the old fashioned rolled oats and raisins until they are evenly incorporated throughout the dough.
- Form Cookie Dough Balls: Using a spoon, scoop dough and roll into 1 to 1½ inch balls. Place them spaced apart on a lined baking sheet to allow spreading.
- Bake: Bake on the middle rack of the preheated oven at 350℉ for 10-12 minutes or until the edges are lightly golden and centers are set.
- Cool: Remove the baking sheet 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 their softness and chewiness.
- Add-ins: Substitute raisins with other dried fruits like cranberries, cherries, dates, or chopped nuts such as walnuts or pecans. Chocolate chips or dried coconut also add delightful variations.
- Texture Tip: Avoid overmixing the batter to prevent gluten development which can make cookies tough rather than soft and chewy.
- Oats: Use old fashioned rolled oats for the best chewy texture. Instant oats or steel cut oats are not recommended due to texture differences.
- Freezing Dough: Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 4 months. Bake directly from frozen, adding a few minutes to baking time.
