Oatmeal Raisin Cookies

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons 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 cup raisins

Substitutions

• Use a dairy-free baking stick in place of butter.

Instructions

Step 2: Cream butter and sugar

Beat butter, brown sugar, and granulated sugar until light. Beat in eggs one at a time, then vanilla.

Step 4: Add oats and raisins

Fold in rolled oats and raisins.

Step 5: Bake

Scoop 2-tablespoon portions 2 inches apart. Bake 10 to 12 minutes, until edges are golden but centers still look soft. Cool 5 minutes on the pan.

Practical Notes

• Pull the cookies when the edges are golden but the centers are still soft; the 5-minute rest on the baking sheet finishes the centers without drying them out.
• Old-fashioned rolled oats provide the chew here. Fold the oats and raisins in only after the flour mixture is combined so the dough is not overworked.

How to Store Leftovers

Let Oatmeal Raisin Cookies cool completely before covering; trapped steam can soften the surface. Keep airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

How to Reheat

Warm a cookie for only a few seconds in the microwave or for a few minutes in a low oven if you prefer it soft and warm. Longer heating dries the oats and raisins and can make the edges hard.

Serving Ideas

• Ice cream
• A holiday cookie tray

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.