Oatmeal Raisin Cookies are a classic. They were a cookie that often graced the shelves of my childhood home. They make me think of riding my bike with training wheels, water balloon fights with the other kids on our street, our woodshed where I would play “pioneers”, and our old swing set. They also make me think of the other foods I loved as a child: Cheese Whiz and Pizza Pops. (EWWW!)
This recipe is for Chewy Oatmeal Raisin Cookies that are perfectly spiced with cinnamon and will fill your house with warm aromas. Curl-a-blanket-around-yourself aromas. Too soon? I know, I know, it’s not Fall yet! But we’ve had some cool nights lately, and I can’t help but think about all the amazing smells and tastes of Fall.
The trick to making these cookies chewy is to not over-bake them. Pull them out of the oven as soon as the edges are set and the middles still look a little gooey. Another nice alternative would be adding a half chocolate chips and half raisins. I’ll try that for my next batch. Because there will be a next and a next and a next… ;)
- 1/2 cup butter, softened
- 2/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (95 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups rolled oats
- 1/2 cup raisins
- Preheat oven to 350 degrees F.
- In a large bowl, beat together the butter and sugar until creamy. Add the egg and vanilla and again mix until incorporated. Add the flour, baking soda, and cinnamon, and stir together. Then add oats. Lastly, mix in the raisins.
- If you have time, throw the bowl of batter in the fridge for at least a half hour to 1 hour. This will help to make the cookies extra chewy! If not, don't worry about it and proceed to baking.
- Drop cookies onto greased cookie sheets and bake for 10-12 minutes. Cookies are done when edges are set and middles are slightly gooey-looking.
- Recipe yields 2 dozen small-ish cookies. If you're looking to make more, I suggest doubling the recipe.