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I love classic old-fashioned oatmeal raisin cookies. They are soft and chewy with oatmeal, raisins and cinnamon. Cookies are the perfect dessert for any occasion, or bake them just because you want a sweet treat. The cookie dough needs to be refrigerated for at least one hour, or overnight. So if you are making it for a party, plan to make the dough ahead of time. Make these cookies to serve at a party or to give as gifts.
Cream softened butter with both white granulated sugar and brown sugar until it is light and fluffy. Beat in the eggs and vanilla extract. Whisk all of the dry ingredients except for the raisins together in a large bowl. Gradually add the flour and oat mixture into the creamed butter mixture in three separate additions. Beating well after each addition until all of the flour mixture is fully incorporated. Using a spatula, gently fold in the raisins. Cover the bowl and refrigerate the cookie dough for at least one hour. Chilling the dough ensures that the cookie dough wont spread as much.
Using a cookie scoop, place tablespoon sized cookie dough balls onto ungreased baking sheets. If you don’t have a cookie scoop, you can also make tablespoon size balls of cookie dough using your hands. Bake until the cookies are lightly golden brown. Careful to no over bake, or they will be more crispy than chewy. Let the cookies cool for just a minute on the baking sheets, before moving them to cooling racks to cool completely. Store the cookies in an air tight container at room temperature for up to one week.
Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 2 1/2 cups old-fashioned oats
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raisins
Instructions
- In a medium bowl, whisk together flour, oats, salt, baking soda and cinnamon. In another large bowl, using either a hand or stand mixer, beat softened butter with both sugars until fluffy.
- Add eggs and vanilla extract, beat until smooth. In three separate additions, add in flour mixture beating after each addition until fully combined. Fold in raisins, cover and refrigerate dough for at least one hour.
- Preheat oven to 350 F. Using a cookie scoop, place dough onto ungreased baking sheets. Bake for 10-12 minutes.