Moist Oatmeal Raisin Cookies
Soft, chewy, and bursting with wholesome flavor, these Moist Oatmeal Raisin Cookies are the perfect treat for any occasion. Made with old-fashioned rolled oats, sweet plump raisins, and a hint of warm cinnamon spice, these cookies strike the ideal balance between comfort and indulgence. The addition of brown sugar and softened butter ensures every bite is deliciously tender, while optional chopped walnuts add a delightful crunch. Ready in just 25 minutes, this easy recipe delivers bakery-quality cookies right from your own oven. Perfect for lunchboxes, afternoon snacks, or sharing with loved ones, these classic oatmeal raisin cookies are sure to impress!
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Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup (packed) Brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Pure 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
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats, raisins, and chopped walnuts (if using) until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded 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 look slightly underdone. Do not overbake, as the cookies will continue to set as they cool.
Remove from the oven and let the cookies cool on the baking sheet 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 |
4453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 704.9 g | 256% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 353.5 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2939 mg | 63% | |
*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.
