Description
These Oatmeal Raisin Cookies are a classic favorite, combining chewy oats, sweet raisins, and a hint of cinnamon in every bite. They’re easy to make and perfect for any occasion, whether you’re baking for a crowd or just satisfying your sweet tooth.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Mix-Ins: Stir in the oats, raisins, and walnuts (if using).
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Soak the raisins in warm water for 10 minutes before using to make them extra plump.
- Swap walnuts for pecans or leave them out for a nut-free version.
- Cookies stay soft for days when stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
