Description
Soft and chewy oatmeal raisin cookies are what childhood dreams are made of! They’re perfect for dunking in milk and loaded with oats and raisins.
Ingredients
- 1 3/4 cups (228g) all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (175g) uncooked quick cook oats
- 1 1/2 cups (225g) raisins
Instructions
- Combine the flour, baking soda, cinnamon and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix.
- Stir in the oats and raisins. Dough will be thick, but sticky.
- Create 2 tablespoon sized balls of cookie dough until all the cookie dough has been used. The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, your butter may have been a little soft. Refrigerate the dough for about 20 minutes, then roll the balls.
- Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
- When ready to bake the cookies, remove the cookie dough from the fridge and let it sit out for about an hour to come closer to room temperature. If they are too cold, they won’t spread properly.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Bake cookies for 9-12 minutes or until the edges are lightly golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
- Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container. Cookies are best for 2-3 days.
Notes
- To store. Store your cookies in an airtight container on the counter. They will keep for 4-5 days.
- To freeze. You can also freeze your oatmeal raisin cookies in an airtight container for up to 3 months, once they’ve cooled completely. Remember to let them thaw in the refrigerator before you enjoy them again!
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 13.1 g
- Sodium: 88.6 mg
- Fat: 5 g
- Carbohydrates: 24.7 g
- Protein: 2.3 g
- Cholesterol: 24.6 mg
