Chewy Oatmeal Raisin Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 1/2 cups raisins
• 1/2 cup chopped nuts (optional)

Steps

1. 1 Preheat oven to 350°F. Line baking sheets with parchment paper.
2. 2 In a large bowl, beat butter, granulated sugar, brown sugar, and salt until creamy.
3. 3 Stir in baking soda and cinnamon.
4. 4 In another bowl, whisk together flour and baking powder; gradually add to butter mixture.
5. 5 Beat in eggs and vanilla extract.
6. 6 Stir in oats, raisins, and nuts if using.
7. 7 Drop rounded tablespoons of dough onto prepared baking sheets.
8. 8 Bake until edges are golden but centers are still soft, about 12 minutes.
9. 9 Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Tips

• For extra chewy cookies, store them in an airtight container with a slice of bread.
• Chill the dough for 30 minutes before baking for more defined edges.
• Substitute dried cranberries for raisins for a tangy twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for 5 minutes to restore chewiness.

Serving Suggestions

• Serve with a glass of cold milk.
• Pair with a scoop of vanilla ice cream for a warm treat.

FAQ