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Chef Ava

Old-Fashioned Oatmeal Raisin Cookies

These soft, chewy oatmeal raisin cookies are filled with warm cinnamon and sweet raisins, just like the comforting homemade treats that made Grandma’s kitchen smell wonderful.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins

Equipment

  • baking sheets Two, lined with parchment paper.
  • electric mixer For creaming the butter and sugars.
  • wire rack For cooling the cookies completely.

Method
 

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
  4. Add the eggs and vanilla extract, beating well after each addition until smooth.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the rolled oats and raisins until evenly distributed.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Enjoy warm or at room temperature with a glass of milk, coffee, or tea. Store cooled cookies in an airtight container.

Notes

Mix the dry ingredients into the butter mixture until just combined. Bake until the edges are lightly golden and the centers still look slightly soft, then cool on the baking sheet for 5 minutes before moving to a wire rack. Store cooled cookies in an airtight container.