Chewy Oatmeal Raisin Cookies
Soft, chewy, and brimming with warm, comforting flavors, these Chewy Oatmeal Raisin Cookies are a timeless treat that never disappoints! Made with hearty rolled oats, sweet plump raisins, and a touch of cinnamon spice, these cookies boast the perfect balance of texture and taste. Brown sugar and butter combine to create an irresistibly rich and tender bite, while an optional hint of chopped nuts adds a delightful crunch for those seeking extra indulgence. Ready to bake in just 10 minutes with simple pantry staples, this quick and easy recipe is ideal for everyday snacking, holiday cookie swaps, or packing into lunchboxes. Whether served warm from the oven or saved for later, these cookies promise to satisfy your sweet tooth and evoke nostalgic memories with every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
- 0.5 cup optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, raisins, and chopped nuts (if using) with a spatula or wooden spoon until evenly distributed.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to ensure chewy cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
4397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 680.6 g | 247% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 348.5 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 522 mg | 40% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3060 mg | 65% | |
*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.
