Oatmeal Raisin Cookies
A recipe for soft, chewy, and irresistible homemade oatmeal raisin cookies, perfect for any occasion.
Equipment
- Oven preheated to 350°F (175°C)
- Baking sheets lined with parchment paper
- Mixing bowl large
- Mixer or whisk
- Medium-sized bowl
- Cookie scoop recommended
- Wire rack
- Airtight container
Ingredients
Main ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 cups rolled oats old-fashioned
- 1 cup raisins
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently stir in rolled oats and raisins.
- Scoop rounded spoonfuls of dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze baked cookies for up to 3 months.