Easy Oatmeal Raisin Cookies
These perfectly soft and chewy oatmeal raisin cookies are simple to make and my daughter usually makes them! They have the perfect balance of brown sugar sweetness and cinnamon flavour and are amazing when eating warm from the oven. The raisins are optional but they add an extra chewy texture to the cookies.
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) of light or dark brown sugar
- 1/4 (50g) cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract/powder
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 (240g) cups oats
- 1 (140g) cup raisins (optional)
How to make:
- Using a hand mixer, combine butter and sugar until smooth and creamy.
- Add the eggs and mix on high speed until fully blended, about 1 minute, then add vanilla.
- In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Then combine with the wet ingredients and mix on low speed.
- Beat the oats and raisins (if including them) on low speed. The dough should be thick and sticky.
- Chill the dough in the refrigerator for 30-60 minutes.
- Preheat oven to 350 degrees F (117 degrees C). Grease two large baking trays or line them with parchment paper.
- Roll balls of dough (about one and a half tablespoons of dough per cookie) and place them 2 inches apart.
- Bake for 10 minutes until they are very lightly browned on the sides. The centres are suppose to look very soft and underdone.
- Let the cookies cool for 10 minutes
Recipe inspired by: http://sallysbakingaddiction.com/2014/07/24/soft-chewy-oatmeal-raisin-cookies/