Go Back

Soft & Chewy Oatmeal Raisin Cookies

Deliciously soft and chewy cookies packed with wholesome oats and sweet raisins, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1 cup brown sugar Packed tightly for maximum sweetness.
  • 1 cup granulated sugar For added sweetness and texture.
  • 2 large eggs Room temperature helps blend better.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda For leavening.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 3 cups old-fashioned oats Use rolled oats for the best texture.
  • 1 cup raisins You can substitute with nuts or chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare baking sheets with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until creamy and light in texture.
  3. Beat in the eggs one at a time, followed by the vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually combine the dry ingredients with the wet ingredients, mixing until just blended.
  6. Stir in the oats and raisins until evenly distributed throughout the dough.
Baking
  1. Scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheets, leaving space for spreading.
  2. Bake for 10-12 minutes or until the edges are lightly golden. Don’t over-bake; the cookies will continue to firm up outside the oven.
  3. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra depth of flavor, consider toasting the oats before adding them to the dough. If you prefer softer cookies, slightly under-bake them and allow them to cool on the pan.