Oatmeal Raisin Cookies
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- 3
In a large bowl, using an electric mixer or by hand, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- 5
Gradually add the flour mixture to the butter mixture, stirring until just combined. Do not overmix.
- 6
Fold in the rolled oats and raisins using a wooden spoon or spatula, mixing until evenly distributed throughout the dough.
- 7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- 8
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. The cookies will continue to firm up as they cool.
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Chef's Note
"The secret to perfectly chewy oatmeal raisin cookies is slightly underbaking them - they should look just set at the edges but still soft in the center when you remove them from the oven. They'll firm up beautifully as they cool, giving you that ideal chewy texture everyone loves."
