Description
Delicious Oatmeal Cookies: Chewy, comforting treats packed with wholesome oats and sweet raisins. Perfect for a quick snack or crowd-pleasing dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar (dark preferred for deeper flavor)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats (not quick-cooking)
- 1 cup raisins (optional)
Instructions
- Step 1: Prepare Your Ingredients and Equipment Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside. Measure all ingredients ahead of time, ensuring butter and eggs are at room temperature for optimal creaming. If using raisins, place them in a small bowl and cover with hot water for 5 minutes to plump them, then drain and pat dry.
- Step 2: Cream Butter and Sugars In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into your oatmeal cookies, creating that perfect texture. You’ll notice the mixture changing to a lighter color and fluffier consistency when properly creamed.
- Step 3: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until just combined. The mixture should look smooth and glossy at this stage.
- Step 4: Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution of leavening agents and spices throughout your oatmeal cookies. For an extra flavor dimension, toast your oats in a dry skillet for 3-4 minutes until lightly fragrant before adding them to the recipe.
- Step 5: Create the Dough Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in the rolled oats using a rubber spatula, followed by the raisins (if using). The dough will be thick and slightly sticky—this is exactly what you want for perfect oatmeal cookies.
- Step 6: Shape and Bake Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with your palm for even baking. Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone. This ensures your oatmeal cookies remain chewy after cooling.
- Step 7: Cool and Enjoy Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period is crucial as it allows the oatmeal cookies to set up properly. Store cooled cookies in an airtight container at room temperature.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg