Description
Sink your teeth into these thick, soft & chewy Oatmeal Raisin Cookies. These cookies are loaded with spiced cinnamon, raisins and chewy oats.
Ingredients
- 1 cup (226 g) unsalted butter, cold
- 1 ½ cups (320g) light brown sugar, packed
- ½ cup (95 g) granulated sugar
- 2 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 ½ cups (120 g) old fashioned rolled oats
- 1 tablespoon (7g) ground cinnamon
- 1 teaspoon (5g) salt
- ½ teaspoon baking soda
- 2 cups (approximately 10 oz) Raisins
Instructions
- Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. The butter temperature should be around 70°F. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes, resembling a thick sand texture.
- Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
- Before the dough thickens, add the raisins. Beat a couple of times just until the flour incorporates.
- Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.
- Bake for 11-13 minutes. The center of the cookie should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool. Store in an airtight container.
Notes
- Flour measurements: This recipe is based on 140g/1 cup of flour. Weighing the flour is the most accurate way to follow the recipe.
- Rolled oats are best for cookies as they make for the best nice texture and they also give them more chewiness but if you only have quick oats, you can still use them. Quick oats tends to absorb more moisture and get a little mushier. Weighing the oats in important because scooping oats gives you different measurements every time.
- Freezing instructions: Once baked, these can be kept frozen. Cool completely and store in an airtight container.
- Make ahead: If you’d like to prepare the dough ahead of time, I recommend scooping the finished dough onto cookie sheets and keeping in the fridge or freezer. Thaw to room temperature prior to baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 224
- Sugar: 21.7g
- Sodium: 132.8mg
- Fat: 8g
- Saturated Fat: 4.9g
- Carbohydrates: 36.1g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 28.1mg