Oatmeal Raisin Cookies Recipe

I stumbled on this oatmeal raisin cookie recipe and felt the cozy vibes. The blend of butter, brown sugar and cinnamon makes every bite irresistible. I love that oats lend a hearty texture while raisins deliver a sweet surprise, making these cookies a must-bake comfort treat that hits the spot.

I love baking my homemade oatmeal raisin cookies because they always come out soft and chewy with a delightful boost of fiber from the oats and raisins. I start by creaming together 1 cup unsalted butter, 1 cup packed brown sugar and 1/2 cup granulated sugar until it’s well mixed.

Then I blend in 2 large eggs and 2 teaspoons of vanilla extract to bring out that rich homemade flavor. Next I stir in 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt; this mix really gives the cookies their old fashioned, warm taste.

I finish off the dough with 3 cups of old-fashioned rolled oats and 1 1/2 cups raisins to ensure that every bite is filled with chewy goodness. These oatmeal raisin cookies are my best oatmeal creation and remind me of every cozy moment in the kitchen, just perfect and simple.

Why I Like this Recipe

I like this recipe because it gives me a sense of comfort when I smell the cinnamon and vanilla mix together. It always reminds me of baking with my family when I was younger.

I love that the cookies come out soft and chewy every time, even if they sometimes look a bit messy on the tray. There’s something really satisfying about biting into a cookie that isn’t too hard or overly dry.

Another reason is that the recipe is pretty simple and easy to follow, even if I sometimes screw up the measurements a little. I know if I pay attention it turns out delicious every time I make it.

Lastly, I find the mix of ingredients like brown sugar, oats and raisins makes every bite feel really flavorful and homemade which always makes me feel good about what im eating.

Ingredients

• Unsalted Butter: Adds creaminess and richness, helping the cookies spread evenly while boosting flavor.
• Brown Sugar: Provides deep molasses taste and moisture, which makes cookies soft and chewy.
• Rolled Oats: Offers fiber and essential nutrients, adding heartiness and a pleasant texture to each bite.
• Raisins: Infuse natural sweetness and chewiness, giving extra flavor and a slight nutritional lift.
• Eggs: Supply protein and help bind ingredients, resultin in a tender, cohesive cookie dough.
• Vanilla Extract: Enriches the overall flavor profile with its subtle, aromatic sweetness.
• All-Purpose Flour: Creates structure and light texture, enabling the perfect balance between crunch and chew.
• Baking Soda: Leavens the cookies, ensuring a soft, fluffy and spread out outcome.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream the unsalted butter, brown sugar, and granulated sugar until the mixture looks light and fluffy.

3. Beat in the eggs and vanilla extract until they are well mixed together.

4. In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

5. Slowly stir in the dry ingredients into the wet mixture until just combined – dont over mix.

6. Fold in the old fashioned rolled oats and raisins evenly through the dough.

7. Scoop out rounded tablespoonfuls of the dough and place them on the baking sheet, leaving about 2 inches between each cookie.

8. Bake in the preheated oven for 10 to 12 minutes, until the edges start to turn a light golden color.

9. Remove the cookies from the oven and let them rest on the tray for a few minutes before transferring to a wire rack to cool completely.

10. Enjoy your soft, chewy and super flavorful oatmeal raisin cookies!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Large mixing bowls (at least two, one for the wet ingredients and one for the dry)
5. Electric mixer or hand mixer
6. Measuring cups and spoons
7. Whisk
8. Rubber spatula
9. Tablespoon scoop or regular tablespoon for portioning the dough
10. Wire cooling rack

FAQ

• Q: Can I swap unsalted butter for salted butter?
  A: Sure you can but you might want to reduce the salt you add later so it doesnt get too salty.
• Q: Can I use quick oats instead of old-fashioned rolled oats?
  A: You can try but the texture will be a bit different and the cookies might come out a little chewier.
• Q: How do I prevent cookies from spreading too much?
  A: Make sure your butter is properly softened and dont overmix the dough which can cause too much spreading.
• Q: How long should I bake them for the perfect texture?
  A: Bake for about 10-12 minutes if you like them soft inside and slightly crisp on the edges. Keep a close eye on them though.
• Q: How should I store these cookies?
  A: Store ’em in an airtight container at room temperature and they will last for about a week.

Oatmeal Raisin Cookies Recipe Substitutions and Variations

• Instead of using 1 cup unsalted butter, you can try using 1 cup coconut oil or margarine – they both give a nice texture though the flavor might be slightly different.
• If you dont have packed brown sugar around, dark muscovado sugar works pretty well since they both add moisture and a deep flavor to the cookies.
• For 2 large eggs, you can use about 1/2 of a mashed banana for each egg. Keep in mind your cookies might get slightly sweeter and have a hint of banana taste.
• Instead of vanilla extract, a splash of almond extract can be used to bring a nutty flavor, just use a little less as it can be pretty strong.

Pro Tips

1. Make sure your butter is really softened before you start – if it’s too cold it won’t cream well and your cookies might end up flat. Let it sit out at room temp for a bit before mixing in the sugars.

2. When you’re folding in the oats and raisins, be gentle and mix just until combined. Overdoing it can make the dough tough, and you really want your cookies to stay soft and chewy.

3. Ovens can differ sooo much, so set a timer and keep checking your cookies as they bake. Even a minute over can change the texture and color, so trust your eyes along with the time.