If you're craving a cookie that’s chewy, sweet, and a little nostalgic, these Classic Soft Oatmeal Raisin Cookies are just the treat. They’re the perfect blend of hearty oats and sweet raisins, ready to delight your taste buds any time of the year.
The magic of these cookies starts with butter, giving them a rich, buttery flavor and helping achieve that soft texture. The brown sugar adds moisture and a deeper sweetness, while the granulated sugar balances it all with a touch of crispness. Eggs are essential for binding everything together and adding richness. A splash of vanilla extract enhances all the flavors.
The dry ingredients start with all-purpose flour, providing structure. Baking soda acts as a leavening agent, giving the cookies a pleasant puff. Cinnamon lends a warm, cozy flavor that pairs perfectly with raisins, the chewy, sweet gems of the cookies. Finally, old-fashioned oats add texture and heartiness, making these cookies a bit more substantial.
These cookies are delightful on their own, but you can also sandwich them with a scoop of vanilla ice cream for a fun dessert. For an extra touch, drizzle some melted chocolate over the top or dip half in white chocolate for a sweet twist.
First things first, preheat your oven to 350°F. While it's warming up, line your baking sheets with parchment paper. This ensures your cookies come off easily without any fuss.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. You'll want to beat them until the mixture is light and fluffy, which takes about 2-3 minutes. Next, add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly add these dry ingredients to your wet mixture. Mix until just combined, being careful not to overwork the dough.
Now comes the fun part — gently fold in the oats and raisins. Make sure they’re nicely distributed throughout the dough. Using a tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Pop them in the oven and bake for about 10-12 minutes. You’ll know they’re done when the edges are golden brown. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.