Chewy Oatmeal Raisin Cookies
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These classic Chewy Oatmeal Raisin Cookies are bursting with vanilla and cinnamon, full of plump raisins and hearty rolled oats, and are perfectly soft and chewy to eat!
Today I’m sharing these Chewy Oatmeal Raisin Cookies as a continuation of my recent posts on classic cookies. I know not a lot of people are fans of raisins, so just substitute chocolate chips if you want to, but these cookies are full of vanilla and cinnamon for a super flavorful cookie!
The technique on these cookies keeps them soft and chewy. You melt the butter and bake the cookies at a slightly lower temperature to prevent a crisp, flat cookie.
My favorite part about these cookies is the bursting flavors of vanilla and cinnamon! A whole Tablespoon of vanilla and a generous teaspoon of cinnamon really makes these cookies flavorful and delicious!
The old fashioned oats make these cookies really hearty and satisfying! I hope you get the chance to try these oatmeal cookies with raisins or chocolate chips. Just try them!
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1 Tbsp pure vanilla
- 2 large eggs
- 2 cups all-purpose flour (stir, scoop, and level the flour when you measure it)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups old fashioned rolled oats
- 1 heaping cup raisins
- Melt butter and let it cool slightly, then place butter in a stand mixer, add both sugars and cream together until well blended. Add the cinnamon, vanilla, and eggs. Mix until light and creamy.
- In a separate bowl, combine the flour, baking soda, and salt. Add the flour mixture to the butter mixture until just blended.
- Add the oats and raisins until just blended. Using a #30 cookie scoop (about 2 Tbsp of cookie dough), scoop dough balls onto a silicone or parchment lined baking sheet (no more than 12 per tray.)
- Bake at 325 degrees Fahrenheit for 13 to 15 minutes until edges are set (lightly browned) and the centers are still soft. Do not over-bake. Allow cookies to rest on the baking sheet for a couple of minutes before transferring to a cooling rack. Store cookies in an airtight container at room temperature up to 5 days.
Nutrition Information:Yield: 24
Amount Per Serving: Unsaturated Fat: 0g