When you're not being tricked into thinking they're chocolate chip, oatmeal raisin cookies are actually quite delicious! Plump raisins are baked inside slightly sweet, slightly chewy cookies for a satisfying combination of flavor and texture. These cookies are a crowd-pleaser for any gathering and, with their fiber and fruit, are a bit healthier than chocolate chip and other sugary varieties.
This is a traditional recipe for oatmeal raisin cookies, but feel free to add more or fewer raisins according to your taste. Purple raisins are traditionally used, but white or golden raisins work, too. Even picky eaters such as kids will enjoy these sweet treats for birthday parties and school events.
Classic Oatmeal Raisin Cookies
30-36 cookies
15 minutes
10 minutes
30 minutes
3/4 cup unsalted butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
½ teaspoon salt
2¾ cups rolled oats
1 cup raisins
Preheat the oven to 375 F, and lightly grease a large baking sheet with nonstick cooking spray.
In a large mixing bowl, combine the butter, white sugar and brown sugar using a whisk or electric mixer. Cream until smooth.
Add the eggs one at a time, whisking continuously until blended. Add vanilla extract and stir.
In another mixing bowl, combine the flour, baking soda, cinnamon and salt until blended. Slowly pour the flour mixture into the butter mixture, stirring constantly until a dough is formed.
Add oats and raisins to the bowl, and mix until evenly dispersed.
Using a teaspoon, drop approximately 1-inch balls of dough onto the baking sheet in a single layer.
Bake until the cookies are firm and slightly browned on the edges, 8-10 minutes.
Remove cookies from the oven, and cool on a rack for about 5 minutes.
Tip: Add more raisins for a fruit-filled bite, or use fewer raisins to taste more of the cinnamon and oats.