These Heritage Oatmeal Raisin Cookies are a timeless classic that never goes out of style. With a chewy texture and a hint of cinnamon, they’re perfect for cozy gatherings or simply enjoying a quiet moment with a treat that feels like home.
The magic starts with butter, which gives the cookies their rich texture and flavor. Brown sugar adds a deep molasses note, while granulated sugar balances the sweetness. Eggs provide structure and moisture, and a splash of vanilla extract enhances all the flavors. The flour is our base, with baking soda ensuring the right amount of lift. A pinch of cinnamon adds warmth, and salt sharpens all the flavors. These cookies wouldn't be complete without rolled oats for that classic texture and raisins for little bursts of sweetness.
Pair these cookies with a glass of cold milk or a scoop of vanilla ice cream for a classic combination. They also make a delightful addition to a brunch spread with fresh fruit and coffee.
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper — this makes cleanup a breeze. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. You’re looking for a light and fluffy consistency here, which should take about 3-4 minutes on medium speed if you're using an electric mixer.
Next, beat in the eggs one at a time. This approach ensures each egg is fully incorporated, giving your cookies the perfect texture. Stir in the vanilla extract, which will blend beautifully with the sugars and butter.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add these dry ingredients to your wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so take it easy here.
Now it’s time for the star ingredients: fold in the rolled oats and raisins using a spatula. This step is where the cookies get their hearty chew and juicy bursts of flavor. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in your preheated oven for 10-12 minutes. You’ll know they’re ready when the edges are golden, but the centers still look slightly soft. Let them cool on the baking sheets for a few minutes to firm up before moving them to a wire rack to cool completely. Trust me, the wait is worth it!
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