Oatmeal Raisin Cookies
These classic oatmeal raisin cookies are delightfully chewy on the inside, crispy on the edges, and packed with warm cinnamon flavor.
Ingredients
- •1 cup unsalted margarine or butter (225g)
- •3/4 cup packed dark brown sugar (150g)
- •1/2 cup granulated white sugar (100g)
- •2 large eggs
- •2 teaspoons vanilla extract
- •1 1/2 cups all-purpose flour (180g)
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •3 cups old-fashioned rolled oats (270g)
- •1 cup raisins (150g)
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and line two large baking sheets with parchment paper.
- 2
In a large bowl, beat the softened margarine or butter, brown sugar, and white sugar together until smooth and creamy.
- 3
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 4
In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
- 5
Gradually blend the dry ingredients into the wet mixture until just combined.
- 6
Stir in the rolled oats and raisins until evenly distributed throughout the dough.
- 7
Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- 8
Bake for 10 to 12 minutes, or until the edges are golden brown while the centers are still slightly soft.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For extra plump and juicy raisins, soak them in warm water for 10 minutes and drain them thoroughly before adding to the dough.
- To make this recipe pareve, use plant-based margarine instead of dairy butter.
- Store baked cookies in an airtight container at room temperature with a slice of white bread to keep them soft for up to a week.
✅ How it should turn out
The finished cookies emerge with golden, slightly crisp edges, wonderfully chewy centers filled with sweet raisins, and a comforting aroma of baked cinnamon and oats.