Description
Deliciously chewy oatmeal raisin cookies made with rolled oats, plump raisins, and warm cinnamon spice. These classic cookies are perfect for a comforting snack or dessert, bringing a satisfying combination of sweetness and texture in every bite.
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)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
Add-ins
- 1 cup raisins (plump)
Instructions
- Preheat Oven: Preheat the 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 together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Incorporate Egg: Beat in the egg until fully combined, adding moisture and helping to bind the dough.
- Combine 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.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, blending well to form a uniform cookie dough base.
- Add Oats and Raisins: Stir in the rolled oats and gently fold in the plump raisins to ensure they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers remain soft and chewy.
- Cool: Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, preventing sogginess.
Notes
- Using softened butter helps achieve a creamy, well-emulsified dough.
- For plumper raisins, soak them briefly in warm water or orange juice before adding them to the dough.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Store cookies in an airtight container to maintain freshness for up to a week.
- Optional: Add chopped walnuts or pecans for extra crunch.
