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Chewy Oatmeal Raisin Cookies

A close-up of several soft and chewy oatmeal raisin cookies piled on a white plate.
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Bake soft and chewy oatmeal raisin cookies with plump raisins and warm cinnamon. This recipe ensures your cookies stay moist and delicious for days.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the rolled oats and raisins until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For plumper raisins, soak them in warm water for 10 minutes, then drain well before adding to the dough.
  • To keep cookies soft, underbake them slightly. They will continue to cook as they cool on the baking sheet.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain moisture.
  • Freeze baked cookies in an airtight container for up to 3 months.

Nutrition

Find it online: https://kingscook.com/oatmeal-raisin-cookies-chewy-soft/