Soft and Chewy Oatmeal Raisin Cookies
Equipment
- Cookie Sheets
- silicone mats
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Cookie Scooper
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups raisins
Instructions
- Preheat the oven to 350 degrees F. Soften the butter in the microwave (not completly melted). Combine the softened butter with the brown and gradulated sugar. Mix until well combined.
- Add eggs and vanilla extract to your mixer and combine until fully incorporated
- In a separate bowl, combine your dry ingredients. Flour, oats, cinnamon, salt, baking soda. Mix until fully combined.
- With your mixer on a slow speed, slowly add in the dried ingredients to your mix until the dough starts to form.
- Add the raisins to your dough.
- On a baking sheet with parchment paper or a silicone mat, scoop your cookies using a large cookie scooper (I used a muffin scooper). Drop them on the pan about 2 inches apart.
- Bake for about 11-13 minutes. The center of the cookie should be slightly underbaked but not too gooey. Let the cookies cool on the cookie sheet for about 5-10 minutes before you move them to a wire rack to cool completly.
- Stir in an airtight container.
Notes
Nutritional information is an estimate and will vary based on ingredients used.