Oatmeal Raisin Cookies – The Delish Recipe

Warm, chewy, and utterly delicious, these oatmeal raisin cookies are a classic treat that never goes out of style. With the perfect balance of sweet and spicy, these soft-baked wonders are packed with plump raisins and a hint of cinnamon, making them a perfect snack or dessert for any time of day.

Ready Time

1 hrs 30 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups raisins

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix.

Stir in those delicious raisins.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, get ready to sink your teeth into a warm, chewy, and deliciously sweet oatmeal raisin cookie – you earned it!

Notes

Use high-quality flour that’s fresh and unbleached for the best results. For a crisper cookie, bake for 12 minutes, and for a chewier cookie, bake for 10 minutes.

Make sure to not overmix the dough, as it can lead to tough cookies.

If you want a darker cookie, use dark brown sugar instead of white granulated sugar. Use a combination of dark and golden raisins for a more complex flavor profile.

Chilling the dough for 30 minutes can help to create a better texture, but it’s not necessary.

To freeze, place the dough balls on a baking sheet, and then transfer them to a freezer-safe bag or container. Bake frozen cookies for an additional 2-3 minutes.