Classic Oatmeal Cookies
Soft and chewy oatmeal cookies with raisins and cinnamon for a perfect snack.
15 mins
Prep Time
12 mins
Cook Time
24 cookies
Servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Nutrition Facts
Share this Recipe
Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Stir in the rolled oats and raisins until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Chef's Tips
- Chewy Texture: For extra chewy cookies, slightly underbake them and let them cool on the baking sheet.
- Add-Ins: Substitute raisins with chocolate chips, nuts, or dried cranberries for variety.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Cookie dough can be frozen in balls and baked straight from the freezer—just add a couple of extra minutes to the baking time.
- Butter Tip: Ensure the butter is softened but not melted for the best texture.
