Oatmeal Raisin Cookies
Best Oatmeal Raisin Cookies are soft and chewy, fully loaded with rolled oats and raisins. These cookies are just like what grandma used to make.
Servings: 4 dozen
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup salted butter
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups rolled oats not the instant kind friends
- 1 1/2 cups raisins
Preheat oven to 350°.
In a medium mixing bowl whisk together all of the dry ingredients; set aside.
In a large mixing bowl, using a hand mixer or stand mixer, combine wet ingredients with a hand mixer on low. Mix until well combined, then increase mixer speed to high and beat until light and fluffy.
Turn the mixer down to low and stir in the flour mixture into the creamed mixture until no flour is visible, be sure not to over mix you will get a stiff cookie, you want a chewy one.Stir in the oats and raisins until incorporated, don't use the mixer for this. Using a cookie scoop, scoop dough and place on pan.Drop 2-inches apart onto baking sheet sprayed with nonstick spray.If you don't have a cookie dough scoop, make cookies with about 2 tablespoons of dough. Bake 11-12 minutes in preheated oven. The cookies will look like they need another minute or two, they don't. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
*Baking Tip* make sure to set your cookie sheet on the center rack of your oven, I say this only because my husband doesn't always to this.
Recipe adapted from Live Well, Bake Often.