Oatmeal Raisin Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
14 mins
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Total Time
29 mins
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Servings
42 cookies
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Course
Baked Goods
Oatmeal Raisin Cookies
Description
This recipe blends softened unsalted butter with brown and granulated sugars, creating a creamy base for the oatmeal raisin cookies. Eggs and vanilla add moisture and flavor, while the dry mix of flour, baking soda, pumpkin pie spice, and salt builds structure and warmth. Incorporating old-fashioned oats imparts a substantial chewiness and rustic texture. Plump raisinets provide bursts of fruity sweetness throughout.
The cookies bake at 350 degrees Fahrenheit until edges turn golden brown, encouraging a slightly crisp exterior that contrasts with a softer, chewy middle. The scoop method ensures uniform size and consistent baking. Cooling on the cookie sheet briefly aids in setting the shape before moving to a wire rack.
These cookies are versatile snacks suitable for lunchboxes, dessert, or casual gatherings. The spices and oats lend a familiar, comforting flavor profile reminiscent of traditional oatmeal raisin treats.
Store cookies in an airtight container at room temperature for up to five days to maintain freshness.Raisinets can be substituted with raisins, dried cranberries, or chocolate chips for variation.Softening butter to room temperature is important for proper creaming and texture.Brown sugar can be substituted with a homemade version if needed.
Ingredients
- 1 cup butter room temperature, unsalted
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 egg room temperature, large
- 1 ½ teaspoons vanilla extract pure
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice homemade
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 ½ cups raisinets
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Stir in oats and Raisinets and mix until incorporated.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 12-14 minutes or until golden brown. Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
- Raisinets can be substituted with raisins, dried cranberries, or chocolate chips for variation.
- Softening butter to room temperature is important for proper creaming and texture.
- Brown sugar can be substituted with a homemade version if needed.
User Reviews
Overall Rating
5
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