Description
These Soft & Chewy Oatmeal Raisin Cookies are a delightful treat featuring a perfect blend of cinnamon-spiced oats, sweet raisins, and optional crunchy walnuts. With a tender texture and just the right amount of chewiness, these cookies make an ideal snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Others
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy cookie removal and cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, creating a smooth and creamy base.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to incorporate fully. Stir in the vanilla extract for additional flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Oats, Raisins, and Walnuts: Gently fold in the rolled oats, raisins, and chopped walnuts if using, ensuring they’re evenly spread throughout the cookie dough.
- Scoop Dough on Baking Sheets: Using a spoon or cookie scoop, place approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each cookie for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden color while centers remain soft, achieving that ideal chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them onto a wire rack to cool completely, preventing breakage and keeping them chewy.
Notes
- For a nut-free version, omit the walnuts.
- Ensure butter is softened but not melted for the best texture.
- Do not overbake to maintain chewiness; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week.
- Oats can be substituted with gluten-free oats if needed.
