Description
These Soft and Chewy Oatmeal Raisin Cookies are a classic treat with a delightful texture and rich flavor. Made with rolled oats, warm cinnamon, and plump raisins, these cookies offer the perfect balance of sweetness and chewiness. Ideal for snack time or dessert, they are easy to prepare, requiring a brief chill in the fridge before baking to achieve the perfect softness inside with lightly golden edges.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 grams) old-fashioned rolled oats
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter (softened)
- 1/2 cup (100 grams) packed light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup (150 grams) raisins
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt thoroughly. Stir in the rolled oats and set this mixture aside to prepare the wet ingredients.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened unsalted butter with both the brown sugar and granulated sugar for 1 to 2 minutes until the mixture is smooth and well combined. Then add the egg and pure vanilla extract, mixing again until fully incorporated, making sure to scrape down the bowl sides as needed.
- Combine wet and dry mixtures: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined. Avoid overmixing to keep the cookies tender. Gently fold in the raisins evenly through the dough.
- Chill the dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies hold their shape and enhances flavor.
- Prepare to bake: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside to prevent sticking.
- Shape cookies: After chilling, remove the dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Roll each portion into a ball and very gently press down to slightly flatten, spacing them apart to allow room for spreading during baking.
- Bake cookies: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the cookie edges turn lightly golden brown and the tops are set. Remove the sheets from the oven and let the cookies cool on them for 5 minutes.
- Cool completely: Transfer the cookies to a wire rack to cool completely before serving or storing. This step prevents sogginess and ensures the cookies set properly for their chewy texture.
Notes
- For best texture, do not skip the chilling step—cold dough helps cookies maintain their shape.
- Use old-fashioned rolled oats for a chewy texture; quick oats will result in a softer cookie.
- To make the cookies more flavorful, consider soaking the raisins in hot water or warm tea for 10 minutes before adding them to the dough.
- If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
