Here’s a classic and chewy Oatmeal Raisin Cookie recipe:
🍪 Ingredients (about 24 cookies)
- 1 cup (230 g) butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups (240 g) old-fashioned oats
- 1 cup (150 g) raisins
- Optional: ½ cup chopped walnuts or pecans
🍳 Instructions
- Preheat oven:
- 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then vanilla extract.
- Mix dry ingredients:
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Combine:
- Gradually add dry ingredients to wet mixture.
- Stir in oats, raisins, and optional nuts.
- Shape cookies:
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake:
- 10–12 minutes, until edges are golden but centers are still soft.
- Let cookies cool on the baking sheet 5 minutes before transferring to a wire rack.
If you want, I can also give a chewy, soft-baked version with a trick to keep them extra moist for days—it’s my favorite way to make oatmeal raisin cookies. Do you want me to share that?
