Description
Classic homemade oatmeal raisin cookies that are soft, chewy, and packed with wholesome rolled oats and plump raisins. These cookies are lightly spiced with cinnamon and have a perfect balance of sweetness from brown and granulated sugars. Ideal for a comforting snack or dessert.
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 large egg (room temperature)
Sugars and Add-ins
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 cup raisins (plump)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, indicating that air has been incorporated for better texture.
- Add Egg: Beat in the large egg until it is fully combined with the creamed butter and sugars, forming a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly to avoid overworking the dough.
- Add Oats and Raisins: Stir in the rolled oats and fold in the plump raisins, ensuring they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets spaced about two inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Make sure to use softened butter at room temperature for easier creaming with sugars.
- For chewier cookies, slightly underbake and allow them to set on the baking sheet after removing from oven.
- Raisins can be replaced with chocolate chips or other dried fruits as preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- Allow eggs to reach room temperature before mixing for better batter consistency.
