ingredients for Chewy Oatmeal Raisin Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins
Directions
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Incorporate Oats and Raisins: Stir in the rolled oats and raisins until evenly distributed throughout the dough.
Scoop and Bake: Drop rounded tablespoons of dough 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 but the centers are still soft.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Tips and Tricks for Perfect Cookies
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This helps in achieving a smooth and creamy batter.
Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until the ingredients are just combined.
Plump Your Raisins: If your raisins are a bit dry, soak them in hot water for about 10 minutes before adding them to the dough. Drain well and pat dry.
Chill the Dough: For even chewier cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps the cookies hold their shape better.
