Soft and Chewy Oatmeal Raisin Cookies
Thick, soft oatmeal cookies with plump raisins, rolled oats, and cinnamon.
Equipment
- Baking sheets
- Parchment paper
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup raisins soaked in hot water for 10 minutes, optional
- 1 ½ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 cup unsalted butter at room temperature, 2 sticks
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 3 cup rolled oats old fashioned
Instructions
Cooking
- Prepare. Heat the oven to 350 degrees F, set the racks in the middle and lower positions, and line two trays.
- Mix the dough. Sift together the flour, salt, baking powder, and cinnamon. Cream the butter with both sugars, then beat in the eggs.
- Combine. Stir in the flour mixture, then the oats and raisins.
- Shape. Form 18 balls and press them into thick discs on the trays.
- Bake. Bake 11 minutes, rotate the trays, then bake 11 to 14 minutes more until golden. Cool before serving.
Notes
Substitutions: Use dried cranberries in place of some of the raisins.
Tips: Use old fashioned oats and do not overbake.
Storage: Keep airtight at room temperature for up to 4 days. Freeze for up to 3 months.