Big Chewy Oatmeal Raisin Cookies
Sink your teeth into these Big Chewy Oatmeal Raisin Cookies, a classic treat that strikes the perfect harmony between hearty and sweet. Made with wholesome old-fashioned rolled oats, plump raisins, and a warm hint of cinnamon, these cookies boast a soft, chewy texture that will satisfy any sweet tooth. Their rich buttery base, paired with a touch of vanilla, creates a depth of flavor that’s simply irresistible. Ready in under 30 minutes, these cookies are ideal for an afternoon snack, lunchbox treat, or cozy dessert. With their golden-brown edges and irresistibly tender centers, they’re sure to become your go-to recipe for homemade oatmeal raisin cookies. Perfectly nostalgic and packed with flavor, these crowd-pleasers store beautifully for fresh-baked enjoyment all week long!
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Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Raisins
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Step 4
In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Using a wooden spoon or rubber spatula, fold in the rolled oats and raisins until evenly distributed throughout the dough.
Step 7
Scoop out dough using a cookie scoop or tablespoon, and drop rounded balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown and just set in the center. Do not overbake.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
Step 10
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (1264.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5151.4 |
| Total Fat 222.5g | 0% |
| Saturated Fat 128.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 888.7mg | 0% |
| Sodium 2714.3mg | 0% |
| Total Carbohydrate 751.4g | 0% |
| Dietary Fiber 39.0g | 0% |
| Total Sugars 405.8g | |
| Protein 71.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 559.7mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 2799.8mg | 0% |
Source of Calories