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Oatmeal Raisin Cookies
Chewy, cinnamon-scented oatmeal cookies with plump raisins.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup unsalted butter, softened | 226 g |
| 1 cup packed brown sugar | 213 g |
| 1/2 cup granulated sugar | 99 g |
| 2 large eggs | 100 g |
| 1 tsp vanilla extract | 4.7 g |
| 1 1/2 cups all-purpose flour | 180 g |
| 1 tsp baking soda | 6 g |
| 1 tsp ground cinnamon | — |
| 1/2 tsp table salt | 3 g |
| 3 cups old-fashioned oats | 267 g |
| 1 cup raisins | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and line baking sheets with parchment.
- Beat the butter and sugars until creamy, then beat in the eggs and vanilla.
- Mix in the flour, baking soda, cinnamon and salt, then stir in the oats and raisins.
- Drop rounded tablespoons 2 inches apart.
- Bake 10–12 minutes, until golden at the edges but soft in the middle. Cool 2 minutes on the sheet, then move to a rack.
Tips
- Soak the raisins in hot water for 10 minutes and pat dry for extra plumpness.
- Chill the dough 30 minutes for thicker cookies.
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