Here’s a classic oatmeal raisin cookie recipe—soft, chewy, and full of flavor:
Ingredients (makes ~24 cookies):
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 cups (240g) rolled oats
- 1 cup (150g) raisins
- Optional: ½ cup chopped walnuts or pecans
Instructions:
- Preheat oven:
- 175°C (350°F). Line baking sheets with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla:
- Beat in eggs one at a time, then add vanilla extract.
- Mix dry ingredients:
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
- Combine:
- Gradually mix dry ingredients into wet ingredients. Stir in oats, raisins, and nuts if using.
- Scoop cookies:
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing ~2 inches apart.
- Bake:
- 10–12 minutes, until edges are golden but centers are still soft.
- Cool:
- Let cookies sit on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Tips:
- For chewier cookies, slightly underbake them and let them cool on the tray.
- Soak raisins in warm water for 5–10 minutes for extra plumpness before adding to dough.
- Add a pinch of nutmeg or a few chocolate chips for a flavor twist.
If you want, I can also give a healthy version of oatmeal raisin cookies using less sugar and whole-grain flour that’s still soft and chewy.
Do you want me to do that?
