Teresa's Recipes
Classic Oatmeal Raisin Cookies
Indulge in the warm, comforting aroma of freshly baked oatmeal raisin cookies. These delightful treats boast a perfect balance of chewy oats and sweet raisins, all wrapped in a rich buttery dough with a hint of cinnamon. A timeless favorite, these cookies evoke memories of cozy kitchens and family gatherings, making them a beloved staple in homes across the world. Enjoy them with a glass of milk or a cup of tea for the ultimate comfort experience.
Ingredients
- 1 cup, softened Unsalted butter
- 3/4 cup Granulated sugar
- 3/4 cup, packed Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
- 2 cups Old-fashioned rolled oats
- 1 cup Raisins
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Calories: 150
- Fat: 7g
- Carbs: 22g
- Protein: 2g
- Sodium: 75mg
- Sugar: 10g
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the rolled oats and raisins until evenly distributed throughout the dough.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For a nuttier flavor, consider adding 1/2 cup of chopped walnuts or pecans to the dough.
- If you prefer a chewier cookie, slightly underbake them and allow them to cool on the baking sheet.
- For a twist, substitute half of the raisins with chocolate chips for a decadent variation.