Imagine biting into a warm, perfectly crafted oatmeal raisin cookie that's so soft it practically melts in your mouth, with a delightful chewiness that takes you back to grandma's kitchen. These aren't just any cookies – they're a nostalgic journey of comfort, flavor, and pure baking magic that will have everyone begging for your recipe. Whether you're a seasoned baker or a kitchen newbie, this classic American treat is about to become your new go-to dessert that promises to impress and delight!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in rolled oats and raisins using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers appear slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness and chewiness.
Tips
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- Don't overmix the dough – this can lead to tough, dense cookies.
- For extra-plump raisins, soak them in warm water for 10 minutes before adding to the dough.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra softness, slightly underbake the cookies – they'll continue to set as they cool.
- Store cookies with a slice of bread in the container to help maintain moisture and softness.
- For variation, try substituting some raisins with chocolate chips or nuts.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
