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Oatmeal Raisin Cookies

Close-up of several chewy oatmeal raisin cookies with visible raisins and oats on a speckled countertop.
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Classic chewy oatmeal raisin cookies with a hint of cinnamon, perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 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 old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats and raisins until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, use more brown sugar than granulated sugar.
  • To prevent cookies from spreading too thin, ensure your butter is softened but not melted. Chilling the dough for 30 minutes before baking can also help.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft.

Nutrition

Find it online: https://recipestokeep.com/oatmeal-raisin-cookies/