Oatmeal Raisin Cookies (Soft & Chewy)
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 8 Tbsp unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup raisins
- 1 cup semisweet chocolate chips
Instructions
- 1
Prep: Preheat the oven to 350˚F with a rack in the center of the oven. Line 2 baking sheets with parchment paper and set aside. Set raisins in a bowl of warm water and soak for 15 minutes then drain well and pat dry with paper towels.
15 min - 2
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
- 3
In a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Beat in egg and vanilla, mixing to fully incorporate. With the mixer on, gradually beat in flour mixture, mixing until just combined.
2 min - 4
Add oats, raisins, and chocolate and mix until just incorporated. The dough will be thick.
- 5
Divide into 16 dough balls (2‑inch diameter) using a 3‑Tbsp or 2 oz cookie scoop for even portioned cookies. Flatten each ball slightly with the back of a measuring cup.
- 6
Bake one baking sheet at a time for 12-14 minutes or until edges are slightly golden then remove from the oven right away. Do not over‑bake. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
12 min
Nutrition
Per serving (based on 16 servings)
