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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
- 2 baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand mixer
- Whisk
- Wooden spoon or spatula
- 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.
- Don't overbake these cookies—they'll continue to firm up as they cool on the baking sheet.
- For chewier cookies, slightly underbake them and remove when centers still look soft.
- You can substitute raisins with dried cranberries, chocolate chips, or chopped nuts if desired.
Instructions
-
Preheat your oven to 350°F and line two baking sheets with parchment paper.
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In a large bowl, beat together the softened butter, brown sugar, and granulated sugar 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 medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
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Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
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Stir in the oats and raisins with a wooden spoon or spatula until evenly distributed throughout the dough.
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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.
Cookie dough can be refrigerated for up to 3 days or frozen for later baking.
For uniform cookies, use a cookie scoop to portion the dough.
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