Description
These heritage-inspired oatmeal raisin cookies are specifically formulated for lasting softness and a perfect chewy texture. By balancing old-fashioned rolled oats with a strategic sugar ratio, they remain fresh and tender long after they leave the oven.
Ingredients
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
Instructions
- Preheat your oven to 375 degrees F (190 degrees C) and line two large cookie sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is smooth, pale, and creamy.
- Add the eggs and vanilla extract to the butter mixture and continue beating until the batter is fluffy.
- In a separate smaller bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and raisins using a sturdy spoon or spatula until they are evenly distributed through the thick dough.
- Drop rounded teaspoonfuls of the batter onto the prepared cookie sheets, spacing them at least 2 inches apart.
- Bake for 8 to 10 minutes in the center of the oven until the edges are golden brown but the centers still appear slightly soft.
- Allow the cookies to rest on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
For the most consistent results, ensure your eggs and butter are at room temperature before beginning the creaming process. If your raisins feel tough or dry, soaking them in warm water for five minutes and patting them dry before folding them into the dough will result in much juicier bursts of flavor.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American