I have a confession to make…I like raisins and I love Oatmeal Raisin cookies! I feel like you either love raisins or you hate them and my husband, who is the main taste-tester around our house, doesn’t like them. I guess that’s just more proof that opposites attract.
I’ve been craving Oatmeal Raisin Cookies for months and the raisins that have been sitting in my pantry have been mocking me. I finally had the chance to make some over the weekend and I’m kicking myself for waiting so long. The recipe for these cookies is based off of an Oatmeal Cookies recipe from my husband’s mom. I changed up a few of the ingredients and added the raisins.
These cookies are very chewy and the raisins help keep them soft, even on day 2. I love the hints of brown sugar and cinnamon that just adds to their flavor. Now if you aren’t a raisin lover you can leave them out and just enjoy these as Oatmeal Cookies, but I must warn you that you will be missing out.
Are you a raisin lover or a hater?
Oatmeal Raisin Cookies
1 cup unsalted butter, softened to room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
3 cups old fashioned oats
1 cup raisins
- Preheat oven to 350. Line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla and beat until light and fluffy.
- In a separate bowl, combine the flour, soda, powder, salt, and cinnamon until combined. Gradually add the flour mixture to the butter/sugar and mix until just combined.
- Add the oatmeal and raisins and mix until combined.
- Drop dough onto prepared pans by 1 1/2 tablespoons. (I use a medium cookie scoop).
- Bake for 10-12 minutes, until cookies the edges are browned and the centers are set.
- Allow cookies to cool on cookie sheet slightly before transferring to a wire rack to cool completely.
Recipe is adapted from my mother-in-law.