Chewy, comforting, and full of oats and raisins, these Oatmeal Raisin Cookies are always a crowd pleaser.
Through some dark magic of the internet, my recipe for Oatmeal Raisin Cookies disappeared. A world without my chewy, brown sugar filled, nostalgia inducing Oatmeal Raisin Cookies is not a world I want to live in, so I’m reposting the recipe! Wow, I can be dramatic…
Irony of ironies, my boyfriend, Sam, isn’t really a sweets person. For every dessert I make, he maybe has half a bite, maybe. Last Christmas, I was afraid a batch of my soft caramels wasn’t so soft, so I asked him to test one. He looked like I had asked him to try chicken feet. He took a grain of rice sized bite, shrugged, and said “fine.” Super helpful.
Even though I have to twist his arm to try caramels, there is one sweet that he’s aways game for, oatmeal raisin cookies. I find that lots of people who don’t love sweets always like these cookies. It’s probably because they’re a granola bar that ran from the health club and is now in an open relationship with brown sugar and butter. Half hearty breakfast, half sweet indulgence.
I never went for oatmeal raisin cookies before. I was more of a chocolate chip or M&M cookie gal myself, but I’ve grown to love their chewy centers and warm cinnamon smell.
Although I tease Sam for his indifference to sweets, it’s the best when I find something he really likes. Rather than his usual half bite, he demolishes these oatmeal raisin cookies. If I can convert a non-dessert lover to love these cookies, then I know my recipe is really good. See for yourself!
- 1 cup unsalted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 Tbs. vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 3 cups rolled oats
- 1 1/2 cups raisins
- Preheat oven to 350°F. Prepare 3 sheet pans with non-stick spray and parchment. Set aside.
- Cream butter and both sugars in the bowl of a stand mixer until light and fluffy. Scrape down bowl.
- Crack in eggs one at a time until homogenous. Add vanilla. Scrape down bowl.
- Add flour, baking soda, salt, and cinnamon. Mix until a small amount of flour is still visible. Scrape bowl very well.
- Add oats and raisins and mix until just combined.
- Drop heaping tablespoons onto prepared pans. Bake for 12-13 minutes. Cookies are done when the outer edges turn golden.
- Allow cookies to cool on pan for 10 minutes before transferring them to a wire rack.