Description
Deliciously chewy oatmeal raisin cookies loaded with sweet raisins and semisweet chocolate chips. These classic cookies combine the hearty texture of rolled oats with warm cinnamon and a perfect balance of brown and granulated sugar for a delightful treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (at room temperature)
- 1/2 cup light brown sugar (packed)
- 1/4 cup sugar
- 1 large egg (at room temperature)
- 1 tsp pure vanilla extract
Add-ins
- 2 cups old fashioned rolled oats
- 1 cup raisins
- 1 cup semisweet chocolate chips
Instructions
- Prep: Preheat the oven to 350ËšF and position a rack in the center. Line two baking sheets with parchment paper to prevent sticking. Soak the raisins in warm water for 15 minutes to plump them up, then drain thoroughly and pat dry with paper towels.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and sea salt until well combined.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the softened unsalted butter with light brown sugar and granulated sugar on medium-high speed for about 2 minutes until the mixture becomes light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture while the mixer is running on low speed. Mix just until combined to avoid overworking the dough.
- Add Oats and Mix-ins: Fold in the rolled oats, plumped raisins, and semisweet chocolate chips, mixing gently until evenly distributed throughout the dough. The dough will be thick and hearty.
- Shape Cookies: Portion the dough into 16 equal balls, each about 2 inches in diameter, using a 3-tablespoon or 2-ounce cookie scoop for consistency. Slightly flatten each ball with the back of a measuring cup to promote even baking.
- Bake: Bake one baking sheet at a time for 12–14 minutes. The cookies are done when the edges turn a slight golden color. Remove immediately from the oven to prevent over-baking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container for up to 3 days to maintain freshness.
Notes
- Soaking the raisins helps them stay moist and plump in the cookies; be sure to dry them well to avoid excess moisture in dough.
- Do not over-bake the cookies to keep them soft and chewy; edges should just begin to turn golden.
- Flattening the cookie dough balls slightly ensures even baking and a perfect cookie shape.
- Store cookies in an airtight container at room temperature and consume within 3 days for the best taste.
- You can substitute chocolate chips with chopped nuts or leave them out for a classic oatmeal raisin experience.
