Here’s a classic Oatmeal Raisin Cookie recipe—soft, chewy, and full of cinnamon-spiced warmth:
Ingredients (makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned oats
- 1 cup raisins
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla
- Beat in eggs one at a time, then stir in vanilla extract.
- Mix dry ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine
- Gradually mix dry ingredients into wet ingredients.
- Stir in oats, raisins, and nuts (if using).
- Scoop and bake
- Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden but centers are still soft.
- Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips:
- For chewier cookies, slightly underbake them—they’ll firm up as they cool.
- You can soak raisins in warm water or a little rum for 10 minutes beforehand to make them plumper.
If you want, I can also give a soft and gooey version that’s almost like a dessert bar in cookie form. Do you want that version?
