Description
Soft and Chewy Oatmeal Raisin Cookies. This recipe gives you perfectly soft cookies with a satisfying chew. They are simple enough for any new baker to master.
Ingredients
- 1 cup (226 g) unsalted butter, cold
- 1 ½ cups light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 ½ cups (120 g) old-fashioned rolled oats
- 1 tablespoon (7 g) ground cinnamon
- 1 teaspoon (5 g) salt
- ½ teaspoon baking soda
- 2 cups (approximately 10 oz) raisins
Instructions
- Preheat your oven to 350°F. Soften the cold butter in the microwave for 10-15 seconds until it reaches about 70°F.
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture looks like thick sand.
- Add the eggs and vanilla extract. Beat until everything mixes well.
- In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir these dry ingredients together.
- Slowly add the dry ingredients to the butter mixture. Mix on low speed until the dough starts to form.
- Before the dough gets too thick, add the raisins. Beat briefly until they are just mixed in.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop the dough with a large cookie scoop. Place the portions 2 inches apart on the sheet.
- Bake for 11-13 minutes. The centers should look slightly underbaked but not gooey.
- Cool the cookies on the baking sheet for 5-10 minutes. Then, move them to a wire rack to finish cooling completely.
- Store the finished cookies in an airtight container.
Notes
- Use rolled oats for the best chewy texture. Quick oats absorb more moisture and result in a softer cookie.
- Weigh your flour and oats for accuracy; this recipe uses 140 g per cup of flour.
- If your cookies spread too much during baking, add 1/4 cup more flour or oats and test again.
- You can freeze baked cookies once they cool down. Keep them in an airtight container.
- For preparation ahead of time, scoop the dough portions and refrigerate or freeze them. Thaw the dough to room temperature before you bake.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American