Oatmeal Raisin Cookies
Ingredients
&w=3840&q=75){kind=small}
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 8 ounces unsalted butter – softened
- 1 cups brown sugar
- 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cups raisins
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon until evenly combined, about 20 seconds.
3. In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
4. Beat in the eggs one at a time until incorporated, about 30 seconds each, then mix in the vanilla extract for 10 seconds.
5. Add the flour mixture to the butter mixture and mix on low just until no dry streaks remain, 20–30 seconds; scrape the bowl as needed.
6. Fold in the old-fashioned rolled oats and raisins until evenly distributed and the dough is cohesive, 30–45 seconds.
7. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart; bake one sheet at a time until the edges are golden and the centers are just set, 11–13 minutes.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool until warm or room temperature, 10–15 minutes.
Oatmeal raisin cookies are chewy, gently spiced cookies where nutty rolled oats meet caramel notes from brown sugar and bursts of sweetness from raisins. The texture balances tender centers with lightly crisped edges, and a hint of cinnamon brings warmth without overpowering the oats. They pair well with milk or tea and keep their pleasant chew for days, making them a perennial lunchbox and bake-sale favorite.
Their lineage traces back to oat cakes in the British Isles, which migrated and evolved in American kitchens during the late 19th and early 20th centuries. As oats became widely available and promoted for health, bakers adapted cookie formulas to include them, often sweetening with molasses or brown sugar. Raisins, an accessible pantry fruit, completed the trio, and the oatmeal raisin cookie became a classic of American home baking and cookbook canon.