Ingredients You’ll Need
Makes 24–30 cookies
- 1 cup unsalted butter , softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs , room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats (not instant)
- 1 cup raisins
- Optional : 1 cup chopped walnuts or pecans for added crunch
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C) . Line baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Step 3: Add Eggs and Vanilla
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in the rolled oats, raisins, and optional nuts by hand using a spatula or wooden spoon.
Step 6: Scoop and Bake
- Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes , or until the edges are golden brown and the centers look slightly underbaked (they’ll firm up as they cool).
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
