Classic Oatmeal Raisin Cookies

There's a certain comfort in a classic oatmeal raisin cookie – the chewy texture, the warm spice, the sweet bursts of raisin nestled within wholesome oats. This recipe captures that timeless appeal, guiding you through the simple steps to create a batch of soft and satisfying cookies that evoke feelings of home and tradition. Get ready to enjoy the familiar and delightful flavors of these quintessential treats, perfect for a cozy afternoon or a sweet anytime snack.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups rolled oats (not instant)
• 1 cup raisins

Instructions:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
   
   
2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the melted and slightly cooled butter, brown sugar, and granulated sugar until well combined and smooth.
   
   
3. Beat in Egg and Vanilla: Beat in the egg and vanilla extract until just combined. Be careful not to overmix at this stage.
   
   
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
   
   
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix. Overmixing can develop the gluten and make the cookies tough.
   
   
6. Stir in Oats and Raisins: Gently fold in the rolled oats and raisins until they are evenly distributed throughout the dough.
   
   
7. Scoop onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
   
   
8. Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers still look slightly soft. They will continue to set up as they cool.
   
   
9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.