Delicious Chewy Oatmeal Raisin Cookies Recipe
Discover how to make irresistibly chewy oatmeal raisin cookies with this simple recipe. Featuring a perfect balance of warm cinnamon, hearty oats, and juicy raisins, these cookies are easy to prepare and store. Ideal for cookie lovers seeking a soft, flavorful treat, they can be enjoyed fresh or stored for later. The recipe offers options for freezing dough or baked cookies, making it perfect for any occasion. Indulge in homemade goodness with this classic, comforting cookie recipe.
Cookies are a beloved treat, from simple butter varieties to elaborate versions loaded with ingredients. Among these, oatmeal raisin cookies stand out with their soft, chewy interior, crisp edges, warm cinnamon flavor, and hearty oats complemented by juicy raisins.
Experience the ultimate chewy and flavorful oatmeal raisin cookies with this easy recipe:
Ingredients
1 cup (230g) unsalted butter, softened
¼ cup (50g) granulated sugar
1 cup (200g) packed brown sugar
1½ cups (190g) all-purpose flour
2 large eggs
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1 tablespoon vanilla extract
1 tablespoon molasses (or honey/maple syrup)
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon salt
½ cup (64g) chopped toasted walnuts (optional)
Preparation
Preheat your oven to 175°C (347°F).
Line two baking sheets with parchment paper. Cream the butter and sugars for about two minutes until smooth and fluffy. Beat in eggs one at a time, then add vanilla and molasses, mixing until well combined. In a separate bowl, whisk together flour, cinnamon, baking soda, and salt. Gradually add this to the wet mixture on low speed. Fold in raisins and oats, and walnuts if using.
The dough will be thick and sticky—this is normal. Chill in the refrigerator for 30-60 minutes. Portion out about two tablespoons of dough onto baking sheets, spacing two inches apart. Bake for 10-13 minutes until edges are lightly golden; centers should appear chewy and slightly underdone. Let cookies cool for 5-10 minutes before transferring. Store in an airtight container at room temperature for up to a week. The dough and baked cookies can be frozen for several months. Enjoy fresh, homemade oatmeal raisin cookies anytime!
