Heavenly Oatmeal Raisin Cookies
Perfectly soft, irresistibly chewy, and loaded with comforting flavors, these Heavenly Oatmeal Raisin Cookies are a delightful twist on a classic favorite. Made with wholesome old-fashioned rolled oats, plump raisins, and a warm hint of cinnamon, these cookies strike the perfect balance between sweetness and texture. Optional chopped walnuts add a satisfying crunch, while the secret to their tender bite lies in slightly underbaking them to keep the centers wonderfully moist. With just 15 minutes of prep time and a batch yielding 24 cookies, these treats are ideal for satisfying your sweet cravings or sharing with loved ones. Whether paired with a cold glass of milk or enjoyed as a mid-day snack, these oatmeal raisin cookies truly live up to their heavenly name.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams light brown sugar
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 240 grams old-fashioned rolled oats
- 150 grams raisins
- 100 grams optional chopped walnuts (for added crunch)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter, light brown sugar, and granulated sugar together until creamy and smooth using a hand mixer or stand mixer.
Add the eggs, one at a time, and mix until fully incorporated. Stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the rolled oats, raisins, and chopped walnuts (if using) by hand using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. This ensures soft, chewy cookies.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve with a cold glass of milk or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.7 g | 373% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 744.4 g | 271% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 407.7 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 561 mg | 43% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3088 mg | 66% | |
*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.
