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Chewy Oatmeal Raisin Cookies
Crispy on the edges and impossibly chewy in the center, these classic oatmeal cookies hit all the right notes. A smart mix of butter and shortening keeps the texture tender so they stay soft for days in the cookie jar. You'll love how the warm cinnamon perfectly balances the sweet bursts of raisins. It's a straightforward, one-bowl dough that easily handles whatever mix-ins you're craving.
Ingredients
- ⅔ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup shortening
- 1 teaspoon vanilla
- 2 eggs
- 3 cups quick-cooking or old-fashioned oats
- 1 cup all-purpose flour
- 1 cup raisins, chopped nuts or semisweet chocolate chips, if desired
Instructions
- 1Preheat the oven to 375°F. Combine the granulated sugar, brown sugar, baking soda, ground cinnamon, baking powder, salt, softened butter, shortening, vanilla, and eggs in a large bowl.
- 2Beat the mixture on medium speed until smooth and fully incorporated. Creaming the fats and sugars together creates tiny air pockets for a lighter cookie.
- 3Fold in the oats, all-purpose flour, and raisins until a thick dough forms. Don't overmix here, or the cookies will become tough.
- 4Scoop the dough by rounded tablespoonfuls and arrange the portions on ungreased baking sheets. Leave about two inches of space between each cookie to allow for spreading.
- 5Bake the cookies for 9 to 11 minutes until they turn a light golden brown. Immediately transfer the cookies to wire cooling racks so they don't overbake on the hot pans.
Notes
- Ingredient tip: Quick-cooking and old-fashioned rolled oats are interchangeable here. Don't use instant oatmeal packets, as they'll make the cookies mushy.
- Swap: You can easily substitute chopped nuts or semisweet chocolate chips for the raisins.
- Variation: Create a cranberry version by swapping the raisins for one cup of dried cranberries.
- Variation: Make a white chocolate macadamia cookie by replacing the raisins with white chocolate chunks and chopped macadamia nuts.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.