Soft Chewy Oatmeal Raisin Cookies
Indulge in the timeless comfort of these Soft Chewy Oatmeal Raisin Cookies, a delightful blend of warm cinnamon spice, hearty rolled oats, and juicy, plump raisins. Perfectly soft in the center with just the right amount of chewiness, these cookies are enhanced by a touch of browned butter sweetness and the natural caramel flavors of light brown sugar. Quick and easy to prepare in just 20 minutes, they’re perfect for any occasion, whether it’s a cozy afternoon snack or a thoughtful gift for a loved one. With a simple trick to plump the raisins, every bite bursts with flavor and texture. Bake up a batch and enjoy these classic cookies fresh, or store them in an airtight container to savor all week long! Keywords: soft chewy oatmeal raisin cookies, classic cookies, easy oatmeal cookie recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 125 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 200 grams old-fashioned rolled oats
- 150 grams raisins
- 2 tablespoons water
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine the raisins with 2 tablespoons of water. Microwave for 30 seconds and set aside to plump up while preparing the cookies.
In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the pure 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 on low speed just until combined.
Using a rubber spatula or wooden spoon, fold in the rolled oats and the plumped-up raisins (along with any remaining liquid).
Scoop the dough into 1.5-tablespoon-sized portions or use a medium cookie scoop. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
Remove the baking sheets from the oven and allow the cookies to cool on them for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once fully cooled or store them in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 456.0 g | 166% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 302.9 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2089 mg | 44% | |
*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.
