Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies are a nostalgic treat that stays tender even after cooling. Soaking the raisins and using real butter ensure a deliciously soft texture.
Ingredients
Main Ingredients
- 1 cup softened butter Use real butter for better flavor.
- 1 cup brown sugar For depth and chewiness.
- ½ cup white sugar For crispness.
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned rolled oats Not quick oats.
- 1 ½ cups all-purpose flour Measure correctly for best results.
- 1 tsp baking soda
- ½ tsp ground cinnamon Don’t skip this!
- ½ tsp ground nutmeg Optional.
- 1 cup raisins Soaked in hot water for 10 minutes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Soak the raisins in hot water for 10 minutes, then drain.
- Cream together the softened butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and nutmeg.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the oats and the soaked raisins.
Baking
- Drop tablespoonfuls of dough onto prepared baking sheets, ensuring enough space between each for spreading.
- Bake for 10-12 minutes or until edges are golden, checking frequently.
- Let cookies cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
For softer cookies, ensure that you don’t pack the flour too much while measuring. Store cookies with a piece of white bread to keep them soft later. For gluten-free cookies, use certified gluten-free oats and a gluten-free flour blend.