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Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups raisins
Before you start
Equipment You'll Need
- Two baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or wooden spoon
- Whisk
- Measuring cups and spoons
- Tablespoon or cookie scoop
- Wire cooling rack
Safety Tips & Important Notes
Follow these for best results and safety.
- Make sure your butter is softened to room temperature for easier mixing and better texture.
- Do not overbake these cookies; they will continue to cook on the hot baking sheet after removing from the oven.
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- You can soak the raisins in warm water for 10 minutes before adding to make them plumper and more tender.
Instructions
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Preheat your oven to 350°F and line two baking sheets with parchment paper.
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In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
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Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Gradually add the flour mixture to the butter mixture, stirring until just combined.
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Stir in the oats until evenly distributed throughout the dough.
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Fold in the raisins until they are evenly dispersed.
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Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10 to 12 minutes, until the edges are golden brown but the centers still look slightly underdone.
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Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef's notes
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well for up to 3 months; thaw at room temperature before serving.
For variety, try substituting dried cranberries or chopped dates for half the raisins.
Cookie dough can be refrigerated for up to 3 days before baking.
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