Get ready to transform your kitchen into a bakery of pure bliss! These aren't just ordinary cookies - they're a magical combination of soft, chewy texture and nostalgic flavors that will transport you back to grandma's kitchen. Imagine biting into a perfectly balanced cookie that's crisp on the edges, tender in the center, packed with wholesome oats and sweet, plump raisins. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver crowd-pleasing cookies that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
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 cinnamon
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and cinnamon to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in rolled oats and raisins using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, which helps create a more even spread during baking.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the ideal creamy base for your cookie dough.
- Don't overmix the dough after adding dry ingredients, as this can lead to tough cookies.
- For extra flavor, consider soaking raisins in warm water or rum for 10 minutes before adding to the dough to plump them up.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to rest on the baking sheet for 5 minutes after baking to help them set properly.
- For maximum chewiness, slightly underbake the cookies - they'll continue cooking on the hot baking sheet.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
