Description
These classic oatmeal raisin cookies are soft, chewy, and full of warm cinnamon flavor. Made with wholesome rolled oats, plump raisins, and optional crunchy walnuts, they are a perfect treat for any occasion. Easy to prepare and bake, these cookies deliver comfort and nostalgia in every bite.
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 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to prepare them for baking your cookies.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for softer cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is combined to avoid overworking the dough.
- Fold in Add-ins: Stir in the rolled oats, raisins, and walnuts if using. This will distribute the chewy texture and nutty flavor throughout the dough.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- Soak the raisins in warm water for 10 minutes before using to make them extra plump and juicy within the cookies.
- Swap walnuts for pecans, or omit nuts altogether for a nut-free option.
- Store cookies in an airtight container to keep them soft and fresh for several days.
