Here’s a classic, chewy Oatmeal Raisin Cookies recipe that’s perfect for snacking or dessert:
🍪 Oatmeal Raisin Cookies
🧾 Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (150 g) raisins
- Optional: ½ cup chopped walnuts or pecans
🔪 Instructions
1. Preheat oven
- Oven to 175°C (350°F). Line baking sheets with parchment paper.
2. Mix wet ingredients
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract.
3. Combine dry ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add to the wet mixture and mix until combined.
4. Add oats and raisins
- Stir in oats, raisins, and nuts (if using).
5. Scoop and bake
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake 10–12 minutes until edges are lightly golden but centers are still soft.
6. Cool
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
🍽️ Tips
- For chewier cookies, slightly underbake—they’ll firm up as they cool.
- Toasting the oats or nuts lightly adds extra flavor.
- Swap raisins for chocolate chips for a sweeter variation.
- Store in an airtight container for up to a week, or freeze for longer storage.
If you want, I can also give a soft-batch, extra-chewy version with brown sugar and more butter for that bakery-style texture.
Do you want me to give the extra-chewy version?
