Ah, oatmeal raisin cookies — chewy, cozy, and full of cinnamon-y goodness 🍪. Here’s a classic recipe that hits that perfect balance between soft and slightly crisp.
Classic Oatmeal Raisin Cookies
Ingredients (makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- Optional: ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars in a bowl until light and fluffy.
- Add eggs and vanilla; mix until smooth.
- Combine dry ingredients: flour, baking soda, cinnamon, and salt. Gradually stir into wet mixture.
- Fold in oats and raisins (and nuts if using).
- Scoop cookies onto baking sheet, about 1–2 tablespoons per cookie, leaving space between them.
- Bake 10–12 minutes, until edges are golden but centers still soft.
- Cool 5 minutes on baking sheet, then transfer to wire rack.
Tips for Perfect Cookies
- Chewy: Slightly underbake and let cool on sheet.
- Crispy edges: Flatten dough slightly before baking.
- Flavor boost: Add a pinch of nutmeg or a splash of orange zest.
If you want, I can give you a “super soft, bakery-style oatmeal raisin cookie” version that stays chewy for days — basically irresistible.
Do you want me to share that version?
