Description
These chewy oatmeal cookies are a delightful blend of wholesome rolled oats, sweet raisins, and optional nuts, all enhanced with a hint of cinnamon. Perfect for satisfying your sweet tooth, they make a great treat for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the rolled oats, raisins, and chopped nuts (if using) with a spatula or wooden spoon until evenly distributed.
- (Optional) Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help solidify the butter for thicker cookies.
- Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- For a uniform look, gently flatten the tops of the cookie dough balls with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Be careful not to overbake.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to three months.
- To enjoy frozen cookies, thaw at room temperature for about 15-20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes