Big Chewy Oatmeal Raisin Cookies
Sink your teeth into these Big Chewy Oatmeal Raisin Cookies, a classic treat that strikes the perfect harmony between hearty and sweet. Made with wholesome old-fashioned rolled oats, plump raisins, and a warm hint of cinnamon, these cookies boast a soft, chewy texture that will satisfy any sweet tooth. Their rich buttery base, paired with a touch of vanilla, creates a depth of flavor that’s simply irresistible. Ready in under 30 minutes, these cookies are ideal for an afternoon snack, lunchbox treat, or cozy dessert. With their golden-brown edges and irresistibly tender centers, they’re sure to become your go-to recipe for homemade oatmeal raisin cookies. Perfectly nostalgic and packed with flavor, these crowd-pleasers store beautifully for fresh-baked enjoyment all week long!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Raisins
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a wooden spoon or rubber spatula, fold in the rolled oats and raisins until evenly distributed throughout the dough.
Scoop out dough using a cookie scoop or tablespoon, and drop rounded balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown and just set in the center. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 17.2 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
