Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 2 2 cups all-purpose flour; ½ ½ teaspoon baking soda; ½ ½ teaspoon salt; ¾ ¾ cup unsalted butter; 1 1 cup packed brown sugar; ½ ½ cup white sugar; 1 1 teaspoon cinnamon; 1 1 tablespoon pure vanilla extract; 1 1 egg; 1 1 egg yolk; 1 ½ 1 ½ cups old-fashioned oats; 1 1 heaping cup raisins; ½ ½ cup chopped walnuts or pecans

User Reviews

4.7

1,224 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
24 cookies
Course
Dessert, Baked Goods, Others
Cuisine
American

Oatmeal Raisin Cookies

Farrah Morgan

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This Oatmeal Raisin Cookies recipe will surely be your new tried and true oatmeal cookie recipe. It's a good thick old-fashioned cookie with a little cinnamon and raisins.

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Ingredients

Servings

2 2 cups all-purpose flour
½ ½ teaspoon baking soda
½ ½ teaspoon salt
¾ ¾ cup unsalted butter melted (1½ sticks)
1 1 cup packed brown sugar
½ ½ cup white sugar
1 1 teaspoon cinnamon
1 1 tablespoon pure vanilla extract
1 1 egg
1 1 egg yolk
1 ½ 1 ½ cups old-fashioned oats
1 1 heaping cup raisins
½ ½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. You can also do smaller cookies just bake for less time. Remember I'm at sea level so if you aren't you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Notes

Source: The Girl Who Ate Everything
Make sure when you measure your flour that you do NOT pack it into the measuring cups. The proper way is to spoon the flour into your measuring cup. This can make the difference between a fluffy and chewy cookie.