Best Oatmeal Raisin Cookies

How to make The Best Oatmeal Raisin Cookies:


3/4 cup butter softened

1/2 cup sugar

3/4 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

3 cups old fashioned oats

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup raisins


Preheat oven to 350 degrees and line baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium bowl, using an electric mixer, cream together the butter, sugars, eggs, and vanilla. Scrape down the sides of the bowl.

Add in the oats, flour, baking soda, salt, cinnamon, and raisins and stir until just combined and raisins are evenly distributed.

Use a medium cookie scoop to place 8 dough balls onto the prepared cookie sheets.

Bake for 8 minutes. After 8 minutes, check to make sure edges are slightly brown and centers are set. If not, bake an additional 1-3 minutes.

Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.


Tips & Tricks:

Use old fashioned oats in these cookies. Quick oats will work as well, but you’ll end up with a different texture.

If you want your raisins to be extra soft, soak them in a bowl of boiling water while you’re preparing the rest of the dough.

Start with room temperature butter and eggs for best results.

If raisins aren’t your thing, you could use chocolate chips, chopped nuts, or other dried fruit.

Check these cookies at 8 minutes. You want the edges to be slightly brown and the centers a touch gooey. You’ll leave them on a pan for a few minutes when you remove them from the oven to finish up baking.

Dough will keep in the fridge for up to 2 days. To freeze, scoop out dough balls, leave them on a baking sheet covered in the freezer until they’re frozen through, then move them to a freezer bag. They’ll be good for up to a year in the freezer. You can bake them straight from frozen, just add a couple minutes of baking time. I always have some type of cookie dough in my freezer stash.

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