Here’s a classic, chewy, and delicious oatmeal raisin cookie recipe you can make at home:
Oatmeal Raisin Cookies
Ingredients (makes ~24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (150 g) raisins
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven:
- 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla:
- Beat in eggs one at a time, then stir in vanilla.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix into the wet ingredients.
- Add oats and raisins:
- Stir in oats and raisins (and nuts if using) until evenly distributed.
- Scoop onto baking sheet:
- Use a spoon or cookie scoop to place rounded mounds 2 inches apart.
- Bake:
- 10–12 minutes, or until edges are golden but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips for best oatmeal raisin cookies:
- For chewier cookies, slightly underbake them—they’ll firm up as they cool.
- Soak raisins in warm water for 10 minutes if you want plumper, juicier bites.
- Brown sugar adds moisture and a richer flavor, don’t substitute entirely with white sugar.
If you want, I can also give a “soft, bakery-style version” that stays soft for days—almost like fresh bakery cookies.
Do you want me to give that version too?
