chewy oatmeal raisin cookies (Print Version)

Chewy oatmeal cookies with raisins and cinnamon, ideal for desserts or snacking any time.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Mix-Ins

10 - 3 cups old-fashioned rolled oats
11 - 1 cup raisins

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk flour, baking soda, salt, and ground cinnamon until well blended. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth using an electric mixer or whisk.
04 - Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract until incorporated.
05 - Gradually stir the reserved dry ingredients into the wet mixture, mixing until just combined.
06 - Fold in old-fashioned rolled oats and raisins, ensuring they are evenly distributed throughout the dough.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing each approximately 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until edges are golden and centers are set yet still soft.
09 - Remove baking sheets from oven; allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses ingredients you likely already have at home
  • Ready to eat in less than thirty minutes from start to finish
  • Delivers the perfect balance of chewy and soft texture with a slight crisp edge
02 -
  • High in fiber thanks to hearty oats
  • Delicious for both dessert and snack times
03 -
  • Always soak raisins for ten minutes if you want maximum chewiness
  • Use room temperature eggs and butter for best incorporation
  • Do not skip cooling on the baking sheet this keeps the centers soft and satisfying
  • If you want thicker cookies chill the dough for thirty minutes before baking

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