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Oatmeal-Raisin Cookies
These classic baked treats deliver a comforting blend of chewy oats, sweet raisins, and warm cinnamon. Using a mix of butter and shortening creates a tender texture that stays soft for days. They come together quickly in a single bowl, making them an ideal choice for a casual weeknight dessert or a weekend baking project. The dough adapts easily to different mix-ins, allowing you to customize the flavors to your liking.
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. Beat the mixture on medium speed until smooth and fully incorporated. Fold in the oats, all-purpose flour, and raisins until a thick dough forms.
- 2Scoop 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.
- 3Bake the cookies for 9 to 11 minutes until they turn a light golden brown. Remove them from the oven and immediately transfer the cookies to wire cooling racks.
- 4Create a cranberry variation by swapping the raisins for one cup of dried cranberries.
- 5Make a white chocolate macadamia version by replacing the raisins with white chocolate chunks and chopped macadamia nuts.