Chewy Oatmeal Raisin Cookies
Thick, chewy oatmeal cookies with plump raisins, brown sugar and warm cinnamon. Chilling the dough keeps them soft in the center with crisp, golden edges.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 24
Pull the cookies out while the centers still look a little underbaked, since they finish setting on the hot pan and stay chewy. If your raisins are dry, soak them in hot water for 10 minutes and drain well before folding them in. Baked cookies keep in an airtight container for 5 days, and the unbaked dough balls freeze for up to 3 months.
Method
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Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer for , until light and fluffy.
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Beat in the eggs one at a time, then the vanilla.
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Whisk the flour, baking soda, cinnamon and salt together in a medium bowl. Add to the butter mixture and mix on low until just combined.
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Stir in the oats and raisins by hand until evenly distributed.
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Cover the bowl and chill the dough for at least , until firm.
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Heat the oven to 350 F and line two baking sheets with parchment paper.
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Roll the dough into 2-tablespoon balls and place them 2 inches apart on the baking sheets.
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Bake for , until the edges are golden and the centers still look slightly soft.
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Cool on the baking sheets for , then move to a wire rack.
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