If you're on the hunt for the perfect homestyle oatmeal cookie, you've landed in the right spot. These cookies are packed with chewy raisins and warm cinnamon, making them a classic treat that never goes out of style. Plus, they're easy enough to whip up any day of the week!
Butter is the base that gives these cookies their rich flavor and tender texture. Using unsalted butter ensures you control the saltiness of the cookies.
Granulated sugar adds sweetness and helps create those crispy edges, while brown sugar keeps the centers chewy and moist due to its molasses content.
Eggs act as a binder and add richness to the dough.
Vanilla extract enhances all the flavors, giving depth to the cookie’s overall taste.
All-purpose flour provides structure. Combined with baking soda, it helps the cookies rise just enough.
Ground cinnamon adds warmth and a hint of spice that pairs perfectly with the oats and raisins.
Salt balances the sweetness and enhances the other flavors.
Rolled oats are the star, providing texture and a wholesome, nutty flavor.
Raisins add a burst of natural sweetness and chewiness in every bite.
These oatmeal cookies pair wonderfully with a cold glass of milk or a scoop of vanilla ice cream. For a cozy afternoon snack, try them with a warm cup of spiced tea. They also make a delightful addition to a holiday cookie platter, bringing a touch of classic charm.
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This step is crucial to prevent the cookies from sticking and ensures even baking.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. This should take about 3-4 minutes with an electric mixer, or a little longer if you're doing it by hand.
Next, add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This ensures the eggs are fully incorporated and the vanilla flavor is evenly distributed.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to distribute the baking soda and cinnamon evenly throughout the flour before it meets the wet ingredients.
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Over-mixing can lead to tough cookies, so stop as soon as no dry streaks remain.
Finally, fold in the oats and raisins. You want to mix until they are just incorporated to prevent the cookies from becoming too dense.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread as they bake.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will look slightly underbaked, but they’ll firm up as they cool.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This step helps them set and develop their chewy texture.
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