Description
These soft and chewy oatmeal raisin cookies are packed with warm cinnamon flavor, hearty oats, and plump raisins. Perfect for beginners, this classic cookie recipe creates bakery-style results with minimal effort. The balance of brown sugar, butter, and vanilla gives these cookies a rich, comforting taste, making them an all-time favorite treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon (15ml) unsulphured or dark molasses
- 1 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups (255g) old-fashioned whole rolled oats
- 1 cup (140g) raisins (soaked and patted dry)
- 1/2 cup (64g) chopped toasted walnuts (optional)
Instructions
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until smooth and fluffy, about 2 minutes.
- Add wet ingredients: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and molasses until fully incorporated, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add this mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in oats and raisins: Gently mix in the oats and raisins until evenly distributed. If using chopped walnuts, add them at this stage. The dough will be thick and slightly sticky.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to help prevent excessive spreading during baking. For best results, chill for up to an hour.
- Preheat the oven and prepare baking sheets: Set the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Shape and arrange dough balls: Use a cookie scoop or roll the dough into balls, about 2 tablespoons each. Place them 2 inches apart on the prepared baking sheets.
- Bake until golden: Bake for 12-14 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to firm up as they cool.
- Cool before serving: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later.
Notes
- For extra chewy raisins, soak them in warm water for 10 minutes before adding them to the dough. Be sure to blot them dry before mixing.
- If you prefer crispier cookies, bake for an additional 1-2 minutes until the edges are deep golden brown.
- Cookie dough can be stored in the refrigerator for up to 2 days before baking. Let it sit at room temperature for 10-15 minutes if too firm to scoop.
- Baked cookies freeze well for up to 3 months. Store in an airtight container and thaw at room temperature when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg