Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using an electric mixer on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture is light, fluffy, and well-combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add this flour mixture to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
- Using a large spoon or a sturdy spatula, fold in the rolled oats and the raisins by hand. Ensure the oats and raisins are distributed evenly throughout the cookie dough.
- Drop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes
- Diet: Vegetarian