Absolutely! Here’s a classic, chewy Oatmeal Raisin Cookie recipe—soft, flavorful, and packed with oats and raisins.
Classic Oatmeal Raisin Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 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 your oven to 350°F (175°C). Line baking sheets with parchment paper. - Cream Butter and Sugars:
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. - Add Eggs and Vanilla:
Beat in eggs one at a time, then add vanilla extract. - Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. - Combine Wet and Dry:
Gradually mix dry ingredients into the wet mixture. Stir in oats, raisins, and nuts if using. - Scoop and Bake:
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden but centers are still soft.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Chewier cookies: Use more brown sugar than granulated sugar.
- Extra flavor: Add 1/2 tsp vanilla bean paste or 1/4 tsp nutmeg.
- Raisin alternative: Try dried cranberries or chopped dates for a twist.
- Storage: Store in an airtight container for up to 1 week, or freeze for longer.
If you want, I can also give a soft-baked, thick oatmeal raisin cookie version that stays gooey in the middle—like bakery-style cookies.
Do you want me to give that version too?
