Follow this straightforward recipe to bake thick and soft oatmeal raisin cookies from scratch. This is a family favorite recipe that yields moist, delicious results.
Author:rosasterling
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:3 dozen cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 1/2 cups raisins
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the rolled oats and raisins by hand until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For thicker cookies, press the dough down slightly.
Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy oatmeal raisin cookies, chill the dough for 30 minutes before baking. This prevents the cookies from spreading too much.
If your raisins seem dry, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
Use old-fashioned rolled oats, not instant oats, for the best texture in this recipe.