Description
Delight in these classic Best Oatmeal Raisin Cookies, perfectly chewy and bursting with warm cinnamon, plump raisins, and hearty oats. Ideal for a comforting snack or dessert, these homemade cookies feature a subtle sweetness balanced with optional crunchy walnuts for added texture.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Add-ins
- 3 cups old-fashioned oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, use an electric mixer to beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add these dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
- Incorporate Oats and Raisins: Gently fold in the old-fashioned oats, raisins, and if using, the chopped walnuts to evenly distribute throughout the dough.
- Shape and Bake: Using a tablespoon measure, scoop portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes or until the edges turn golden brown. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake them and allow them to cool on the baking sheet.
- Walnuts are optional but provide a nice crunch; substitute with pecans if preferred.
- Ensure butter is softened (not melted) for proper creaming with sugars.
- Store cookies in an airtight container at room temperature for up to one week.
- Can be frozen for up to 3 months—just thaw before serving.
