Oatmeal Raisin Cookies Recipe
Oatmeal cookies trace their roots back to oat cakes, which were a popular food in Scotland as early as the Middle Ages. With the introduction of baking soda in the 19th century, the modern version of oatmeal cookies began to take shape.
Equipment
- Mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats. This ensures the cookies don’t stick and bake evenly.
- Cream the Butter and Sugars:In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. This process takes about 2-3 minutes and helps create a smooth texture for your cookies.
- Add Eggs and Vanilla:Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract for added flavor.
- Combine Dry Ingredients:In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.
- Fold in Oats and Raisins:Stir in the rolled oats and raisins using a spatula or wooden spoon. Make sure the ingredients are evenly distributed.
- Scoop the Dough:Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
- Bake:Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—this ensures a chewy texture.
- Cool:Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.