Chewy Oatmeal Raisin Cookies
A classic chewy oatmeal cookie with raisins These are soft and chewy cookies and this is the best recipe with options for substitutions.
Ingredients
- 1 cup butter or margarine, softened
- 2 Cups brown sugar, lightly packed
- 2 LG Eggs
- 1 tsp vanilla extract
- 2 Cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp salt
- 2 cups rolled oats *I prefer quick oats, but you can use regular
- 1½ cups Raisins, or other add-in totaling 1.5 cups
Instructions
- Preheat oven to 350℉
- Cream 1 cup butter or margarine, softened and 2 Cups brown sugar, lightly packed in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes.
- Add eggs, one. at a time and beat, add1 tsp vanilla extract
- In another bowl combine, 2 Cups all-purpose flour, 1 tsp cinnamon, 1 tsp Baking powder, ½ tsp Baking Soda, ½ tsp salt, 2 cups rolled oats
- Add the dry ingredients into the wet ingredients and combine being careful not to overmix, add the raisins (or mix-in of your choice), stir to incorporate
- chill the dough for 30 minutes
- Drop by heaping Tbsp to a prepared baking sheet or lined with parchment
- Bake for 10-12 minutes just until the base starts to turn golden brown (the tops will lose that glossy look once baked)
- cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely
- Store in an air-tight container for up to 4 days, or freeze for up to 3 months.