Oatmeal Raisin Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1½ cups raisins
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter and both sugars for 2 to 3 minutes until fluffy.
- Add eggs one at a time, beating after each.
- Add vanilla. Mix well.
- Whisk together flour, baking soda, cinnamon, and salt.
- Add flour mixture to butter mixture. Mix on low until just combined.
- Stir in oats until evenly distributed.
- Fold in raisins gently.
- Drop rounded tablespoons onto baking sheets 2 inches apart.
- Bake 10 to 12 minutes until edges are golden.
- Cool on pan 5 minutes then transfer to wire rack.
Notes
- Do not overbake — centers should look slightly underdone
- Use softened butter, not melted or col
- Plump raisins in warm water for 10 minutes for softer texture
- Chill dough for 20 minutes if too soft to scoop
- Use cookie scoop for uniform size
- Let cool on pan 5 minutes before moving
- Store in airtight container for up to 1 week
- Add slice of bread to container to keep cookies soft
- Freeze dough balls for up to 3 months