Recipe details Easy · 24 servings
Nutrition Per Serving
estimated
Classic Chewy Oatmeal Raisin Cookies
Tender, golden oatmeal cookies are studded with sweet raisins and lightly flavored with vanilla. Brown sugar keeps the centers soft and chewy while the edges bake up delicately crisp.
Ingredients
- • 1/2 cup unsalted butter, softened
- • 1 cup firmly packed light brown sugar
- • 1/2 cup granulated sugar
- • 2 large eggs
- • 1 teaspoon vanilla extract
- • 1 1/2 cups all-purpose flour
- • 1 teaspoon baking soda
- • 1/2 teaspoon kosher salt
- • 3 cups rolled oats, quick-cooking or old-fashioned
- • 1 cup raisins
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Leave baking sheets ungreased.
| 1/2 cup unsalted butter, softened | cream | beat in eggs | mix dough | fold in | portion | bake 350 F 8-10 min | cool |
| 1 cup firmly packed light brown sugar | |||||||
| 1/2 cup granulated sugar | |||||||
| 2 large eggs | |||||||
| 1 teaspoon vanilla extract | |||||||
| 1 1/2 cups all-purpose flour | whisk dry ingredients | ||||||
| 1 teaspoon baking soda | |||||||
| 1/2 teaspoon kosher salt | |||||||
| 3 cups rolled oats, quick-cooking or old-fashioned | |||||||
| 1 cup raisins |
1 cream 3 ingredients
Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed until pale, fluffy, and creamy.
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
2 beat in eggs 2 ingredients
Beat in the eggs one at a time, then mix in the vanilla until the batter is smooth.
From: cream
- 2 large eggs
- 1 teaspoon vanilla extract
3 whisk dry ingredients 3 ingredients
Whisk the flour, baking soda, and salt together in a separate bowl.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
4 mix dough
Add the dry mixture to the butter mixture and stir only until no dry flour remains.
From: beat in eggs, whisk dry ingredients
5 fold in 2 ingredients
Fold the oats and raisins into the dough until evenly distributed.
From: mix dough
- 3 cups rolled oats, quick-cooking or old-fashioned
- 1 cup raisins
6 portion
Drop rounded tablespoonfuls of dough onto the ungreased baking sheets, leaving about 2 inches between portions.
From: fold in
7 bake 350 F 8-10 min
Bake for 8 to 10 minutes, until the cookies are golden around the edges and set on top.
From: portion
8 cool
Let the cookies rest on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
From: bake 350 F 8-10 min
- 1
cream
Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed until pale, fluffy, and creamy.
1/2 cup unsalted butter, softened; 1 cup firmly packed light brown sugar; 1/2 cup granulated sugar
- 2
beat in eggs
Beat in the eggs one at a time, then mix in the vanilla until the batter is smooth.
2 large eggs; 1 teaspoon vanilla extract
- 3
whisk dry ingredients
Whisk the flour, baking soda, and salt together in a separate bowl.
1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt
- 4
mix dough
Add the dry mixture to the butter mixture and stir only until no dry flour remains.
- 5
fold in
Fold the oats and raisins into the dough until evenly distributed.
3 cups rolled oats, quick-cooking or old-fashioned; 1 cup raisins
- 6
portion
Drop rounded tablespoonfuls of dough onto the ungreased baking sheets, leaving about 2 inches between portions.
- 7
bake 350 F 8-10 min
Bake for 8 to 10 minutes, until the cookies are golden around the edges and set on top.
- 8
cool
Let the cookies rest on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
Text instructions
Preheat the oven to 350 F.
Leave baking sheets ungreased.
Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed until pale, fluffy, and creamy.
Beat in the eggs one at a time, then mix in the vanilla until the batter is smooth.
Whisk the flour, baking soda, and salt together in a separate bowl.
Add the dry mixture to the butter mixture and stir only until no dry flour remains.
Fold the oats and raisins into the dough until evenly distributed.
Drop rounded tablespoonfuls of dough onto the ungreased baking sheets, leaving about 2 inches between portions.
Bake for 8 to 10 minutes, until the cookies are golden around the edges and set on top.
Let the cookies rest on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
Recipe from Cookbook Hub - www.cookbookhub.org