Classic Oatmeal Raisin Cookies: The Ultimate Cookie Recipe
Introduction to Classic Oatmeal Raisin Cookies
These classic oatmeal raisin cookies are not just a treat; they are a nostalgic journey back to simpler times. Their chewy texture combined with the sweetness of raisins and a hint of spice makes them a beloved choice for cookie lovers everywhere. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are sure to bring a smile to your face.
A Personal Story Behind My Classic Oatmeal Raisin Cookies Journey
I remember baking these cookies with my grandmother on rainy afternoons. The smell of cinnamon and vanilla would fill the kitchen, creating a warm atmosphere that felt like a big hug. She taught me that baking is not just about following a recipe, but about creating memories. Now, every time I make these oatmeal raisin cookies, I’m transported back to those cherished moments, and I hope to share that feeling with you.
What Makes This Classic Oatmeal Raisin Cookies Recipe Special?
What sets this recipe apart is its perfect balance of flavors and textures. The combination of hearty oats, sweet raisins, and warm spices creates a cookie that is both satisfying and comforting. Additionally, this recipe allows for versatility; you can easily add your favorite nuts or even chocolate chips for a delightful twist. Each bite brings a crunch followed by a chewy finish that keeps you coming back for more.
The Full Classic Oatmeal Raisin Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts (optional)
- 3 cups rolled oats (old-fashioned or quick, not instant)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease 2 large cookie sheets or line them with Silpat or parchment paper for easy removal.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter until creamy. Add the packed brown sugar and granulated sugar, and beat until fluffy for about 3 minutes. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Combine dry ingredients: In a separate medium bowl, mix the all-purpose flour, salt, baking soda, ground cinnamon, and freshly grated nutmeg. Gradually stir the dry ingredients into the butter-sugar mixture. Then, fold in the raisins, walnuts (if using), and rolled oats.
- Chill the dough (optional): For a better texture, consider chilling the dough for 2 hours or even up to 2 days in the refrigerator before baking. This step can enhance the flavor and chewiness of the cookies.
- Scoop the dough: Using a large tablespoon, scoop out the dough and place it onto the prepared cookie sheets, leaving at least 2 inches between each cookie to allow for spreading.
- Bake the cookies: Bake in the preheated oven for about 10 to 12 minutes or until the edges are golden brown. If you’re baking two sheets at once, swap their positions halfway through baking. The cookies may appear slightly underdone in the center, but they will firm up as they cool.
- Cool and store: Let the cookies cool for 1 minute on the sheets, then carefully transfer them to a wire rack using a metal spatula. Allow them to cool completely. Store tightly covered at room temperature for up to 5 days.
Serving Suggestions and Variations for Classic Oatmeal Raisin Cookies
These oatmeal raisin cookies are delightful on their own, but you can elevate the experience by serving them warm with a scoop of vanilla ice cream on top. For a fun twist, consider adding chocolate chips or dried cranberries to the dough for an extra burst of flavor. If you prefer a chewier cookie, slightly underbake them and enjoy the gooey texture that results. You can also drizzle them with a light icing for a sweet finish.
Frequently Asked Questions About Classic Oatmeal Raisin Cookies
Can I use quick oats instead of rolled oats?
Yes! Quick oats will work, but they may result in a softer texture. Rolled oats provide more chewiness.
What should I do if my cookies spread too much?
Make sure your butter is softened but not melted. Chilling the dough can also help prevent excessive spreading.
Can I freeze these cookies?
Absolutely! You can freeze the dough before baking or freeze the baked cookies. Just ensure they are stored in an airtight container.
Are these cookies healthy?
While they are a treat, oatmeal raisin cookies do contain wholesome ingredients like oats and raisins, which provide fiber and nutrients. Enjoy them in moderation!
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: 30-35 minutes
- Calories per Serving: 220
- Servings: 24 cookies
Classic Oatmeal Raisin Cookies
Equipment
- Mixing bowl For mixing ingredients.
- Cookie sheets For baking cookies.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon freshly grated nutmeg
- 1.5 cups raisins
- 0.5 cup chopped walnuts (optional)
- 3 cups rolled oats
Instructions
- Preheat your oven to 350°F (175°C). Grease 2 large cookie sheets or line them with Silpat or parchment paper for easy removal.
- In a large mixing bowl, beat the softened butter until creamy. Add the packed brown sugar and granulated sugar, and beat until fluffy for about 3 minutes. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate medium bowl, mix the all-purpose flour, salt, baking soda, ground cinnamon, and freshly grated nutmeg. Gradually stir the dry ingredients into the butter-sugar mixture. Then, fold in the raisins, walnuts (if using), and rolled oats.
- For a better texture, consider chilling the dough for 2 hours or even up to 2 days in the refrigerator before baking. This step can enhance the flavor and chewiness of the cookies.
- Using a large tablespoon, scoop out the dough and place it onto the prepared cookie sheets, leaving at least 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for about 10 to 12 minutes or until the edges are golden brown. If you're baking two sheets at once, swap their positions halfway through baking. The cookies may appear slightly underdone in the center, but they will firm up as they cool.
- Let the cookies cool for 1 minute on the sheets, then carefully transfer them to a wire rack using a metal spatula. Allow them to cool completely. Store tightly covered at room temperature for up to 5 days.