Chewy Oatmeal Raisin Cookies

You know when you just need a cookie that feels like a hug from grandma? That’s where these Chewy Oatmeal Raisin Cookies come in. These babies are the perfect mix of chewy and soft, with a hint of vanilla that wraps around those sweet raisins like a cozy blanket. Trust me, you’re going to want a plate of these by your side on a rainy day or whenever life gets a bit bumpy.

These cookies have won over my little crew, big time. My husband, who generally leans towards anything with chocolate (I know, how dare he!), even found himself sneaking these when he thought no one was looking. My kids? Well, if they could, they’d swap dinner for these cookies. It’s become a ritual in our house to bake these on lazy Sunday afternoons, filling the kitchen with that homey smell that’s like a time machine to childhood.

Why You’ll Love This Chewy Oatmeal Raisin Cookies

– They’re like the trusty cardigan of cookies — simple, comforting, and they go with everything.
– Got a crazy sweet tooth? These will satisfy thanks to the sweet-tangy raisins.
– No fancy tools needed; just a spoon, a bowl, and some good vibes.

How to Make It

Alright, so grab your biggest mixing bowl ’cause things are about to get delicious. You start by creaming together that sugar and butter until they’re besties. Add in your eggs and vanilla — don’t stress if you spill a little; the kitchen is like Vegas: what happens here, stays here. Stir in your flour. Now, don’t overdo it. You want a happy marriage of ingredients, not a tough doughball. Fold in those oats and raisins with some gentle love. Scoop ’em, drop ’em on a baking sheet, and let your oven do its magic. Just try not to scarf one down before they’re cool — learn from my scars and burnt tongue.

Ingredient Notes

– Oats: Go for the old-fashioned kind; they hold up better. Quick oats can make it mushy, and nobody wants mushy cookies.
– Raisins: Plump, delicious little gems of sweetness, but dates or cranberries work too if you ran out and need a quick save.
– Vanilla Extract: This stuff is like the little black dress of your baking drawer — don’t skip it!

**Recipe Steps:**

1. Cream the butter and sugar until soft and fluffy.
2. Beat in eggs and vanilla, mixing well.
3. Add flour, stirring until just combined.
4. Gently fold in oats and raisins.
5. Drop dough onto baking sheet in spoonfuls.
6. Bake in preheated oven and let your home smell like heaven.

What to Serve It With

Tips & Mistakes

Honestly, they’re fantastic with a glass of milk or a side of coffee. But if you’re feeling fancy, these make an awesome cookie sandwich with ice cream stuffed in the middle.

Storage Tips

Okay, so most of these will be gone before they even hit the cooling rack, but say you have some self-control. Store them in an airtight container, and they’ll last a week. Ha! Who are we kidding — they’ll be eaten way before that. And for those who’ve braved the cold cookie route, they’re oddly satisfying alongside breakfast oats. No judgement here!

Variations and Substitutions

Been there, rummaged through my kitchen and realized I was missing half the ingredients. Swap out raisins for dates or cranberries if needed. No brown sugar? White sugar does the trick, though your cookie might lose its chewy charm a bit. Sometimes, I sneak in a handful of choc chips if I’m looking to surprise the kids — it’s like finding treasure.

Frequently Asked Questions

Chewy Oatmeal Raisin Cookies

These chewy oatmeal raisin cookies are packed with plump raisins and warm spices for a deliciously soft and satisfying treat.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened to room temperature
• ▢ 0.75 cup brown sugar
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs 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 cup raisins plump and juicy

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the rolled oats and raisins evenly throughout the dough.
• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
• Bake in the preheated oven for 12 minutes or until the edges are golden brown but the centers remain soft.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container for up to one week or freeze for longer shelf life.