These Oatmeal Raisin Cookies are soft, chewy and have an amazing flavor. Just plain and simple wholesome and nothing complicated.
- 1/2 cup (4 ounces) butter, softened
- 2/3 cup light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins
- 1/4 cup walnuts, chopped
- Preheat oven to 350 degrees
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.
- In a separate small bowl, whisk the flour, baking soda, cinnamon and salt together.
- Add the dry mixture into the butter/sugar mixture and with the electric mixer cream little bit more until mixed well.
- Using a spatula, fold in the oats, raisins and walnuts and mix well.
- Chill the dough covered in the fridge for about two hours prior to baking.
- Scoop 2 tbsp of dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.
- Bake for about 10-12 minutes (start checking at the 10 minute mark since all ovens are different). The cookies are done when the edges are golden but the center looks a little undercooked.
- Remove from oven and keep on baking sheet for about 5 minutes prior to transferring them to a cooling rack.
- To store place in an air tight container or a ziplock bag with a small piece of bread. The bread will absorb the moisture and will keep the cookies fresh longer. Store for up to 5 days.
Cookie dough can be frozen for up to 3 months. Roll into balls prior to freezing for easy thawing.
- Serving Size: 1 cookie
- Calories: 143
- Sugar: 13 g
- Sodium: 54 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
Keywords: oatmeal raisin, soft, chewy, classic, easy, traditional, rolled oats.