Soft and Chewy Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies are a family favorite in our house. Made with old fashioned oats, sweet raisins, and the comforting flavors of vanilla and brown sugar, they're a taste of happiness.
Servings: 48 cookies
Calories: 72kcal
Ingredients
- ½ cup butter, softened to room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 2 cups old fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350℉.
- Using a large mixing bowl, whisk together the butter, both sugars, eggs, and vanilla extract.½ cup butter, softened to room temperature, ½ cup granulated sugar, 1 cup light brown sugar, packed, 2 large eggs, at room temperature, 2 teaspoons vanilla extract
- In a separate bowl, stir together the dry ingredients of flour, baking soda, and cinnamon.1 ½ cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon
- Add the dry ingredients to the wet ingredients and mix together. Don't overmix, though.
- Finally, stir in the oatmeal and raisins until evenly distributed throughout.2 cups old fashioned rolled oats, 1 cup raisins
- With a spoon, scoop out some dough and roll into 1" to 1-½" balls. Place on a lined baking sheet.
- Bake on the middle rack of the oven at 350℉ for 10-12 minutes.
- Let cool on a cooling rack for a few minutes, then enjoy!
Notes
- 🧺 Storage: When stored in an airtight container on the counter, these soft and chewy oatmeal raisin cookies will stay good for several days.
-
📖 Add ins: Not a big raisin fan? No worries! Try one of these ideas instead:
- Other dried chopped fruits, like currants, cranberries, cherries, dates, prunes, or even dehydrated strawberries!
- Chopped walnuts or pecans
- Chocolate chips or butterscotch chips
- Sprinkle a little sweetened dried coconut into the cookie batter
- Why are my cookies not chewy? Be careful that you're not overmixing the batter. Overmixing causes gluten formation to develop more, which will result in a tougher cookie.
- Can I use instant oats or steel cut oats instead? I wouldn't recommend it. Old fashioned rolled oats give these cookies the best chewy texture. Instant oats are much finer ground and may lead to a firmer cookie, and steel cut oats are just the opposite in terms of ground (they're much coarser) and will be too coarse to result in a soft and chewy cookie.
- Can I freeze the dough and bake the cookies later? Absolutely! Just portion it out into little balls of cookie dough (like you're getting ready to put them in the oven). Place them on a baking sheet and put in the freezer for several hours until frozen. Once the balls of dough are frozen, place them in a freezer bag and freeze for up to 4 months. To bake, just take them right from the freezer to the oven...you may just need to add a few minutes to the baking time. This way, you can bake up the whole batch or just a few whenever the mood strikes!
- Suggestion: If you enjoyed this, you're gonna love my chocolate chip cookies!
Nutrition
Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Sodium: 43mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 9mg