Here’s a classic and detailed recipe for Oatmeal Raisin Cookies—chewy, soft, and full of wholesome flavor.
Ingredients (Makes ~24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (150 g) raisins
- Optional: ½ cup chopped walnuts or pecans
Instructions
1. Prepare the Oven and Baking Sheet
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Make the Cookie Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the butter mixture until combined.
- Stir in rolled oats, then add raisins and optional nuts.
3. Shape and Bake
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spaced 2 inches apart.
- Flatten slightly with a spoon or your fingers.
- Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
4. Cool
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For chewier cookies, slightly underbake and let them cool on the sheet.
- Soaking raisins in hot water for 5–10 minutes before adding them can make them plumper and juicier.
- Store in an airtight container at room temperature for up to a week.
If you want, I can also give a healthier variation using oats, whole wheat flour, and less sugar, still keeping them soft and delicious.
Do you want me to do that?
