Oatmeal Raisin Cookies

Perfect golden brown, crisped around the eges and chewy in the middle oatmeal raisin cookies. Sometimes you just want the classics, and for good reason!

This is a very quick and easy cookie recipe to whip up, with no required refrigeration prior to baking. I do like to keep the unused dough in the fridge between batches, but it's not an absolute necessity. 

 

Oatmeal cookies are probably my go to "favorite". Usually with chocolate chips, but I had some raisins leftover from a trailmix and thought they would be perfect in some cookies, and that they were! Everyone in my house loves these - and they always disappear very quickly!  

Oatmeal Raisin Cookies

Ingredients

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

1 cup (2 sticks) salted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 tsp. vanilla extract

2 large eggs

3 cups old-fashioned rolled oats

1/3 - 1/2 cup raisins (I usually go light on raisins, as we enjoy them, but like to taste the oatmeal cookie most)!

Directions

1. Preheat oven to 350 degrees. Line a baking tray with a silicone baking mat and set aside. In a bowl, combine dry ingredients: flour, baking soda, cinnamon, and salt. Whisk to combine and set aside.
2. In the bowl of a stand mixer, add the room temperature butter, brown and granulated sugars. Whip until creamy on medium to medium-high speed (about 3 minutes). Turn the speed back down to low and add in the vanilla extract then eggs, 1 at a time. Slowly add in the dry ingredients, just until combined.
3. On low speed add in the oats and raisins and mix just until combined. 
4. Use a cookie scoop and place rounded mounds of cookie dough on tray (12 per baking tray).
5. Bake in preheated oven for 11 - 12 minutes, or until cookies are lightly golden brown around edges. Allow to rest on tray about 5 minutes before moving to a cooling rack to complete cooling. 
6. Repeat until all dough has been used up. 
7. Stash the cookie dough in the refrigerator between batches.

Recipe adapted from Pioneer Woman