Best Ever Cinnamon Oatmeal Raisin Cookies
These classic, homemade Cinnamon Oatmeal Raisin Cookies are truly the best! So soft and chewy, these golden buttery cookies with warm cinnamon, tender, plump raisins, and a pop of oats are guaranteed to make everyone a fan.
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Servings: 6 dozen cookies
Ingredients
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup raisins
- 2 sticks real butter, room temperature -see notes about flat cookies
- 1 cup brown sugar
- ¾ cup white granulated sugar
- 2.5 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old fashioned oats, or rolled oats
- ½ cup chopped walnuts or pecans (optional)
Instructions
- In a large measuring cup, beat eggs and vanilla well. Stir in raisins, coating each raisin well. Cover and refrigerate overnight.
- Preheat oven to 350° Fahrenheit. Line baking, or cookie, sheets with a silicone baking mats or parchment paper. Remove raisin & egg mixture from the refridgerator to come close to room temperature while prepping the other ingredients.
- In a large bowl with an electric mixer or with a stand mixer, mix butter and sugars on medium speed, just until creamy, careful not to over beat the butter.
- Sift flour, baking soda, salt and cinnamon together. Gradually add flour mixture to the butter and sugars. Use a rubber spatula to clean the sides and make sure all of the ingredients are mixed.
- Blend in egg & raisin mixture. Fold in oatmeal (and nuts, if desired). DOUGH WILL BE VERY STIFF. Cover and chill for 20-30 minutes.
- Scoop cookie dough into 2 inch balls (about 1.5-2 tablespoons, or use a cookie scoop) and place onto a lined baking sheet about 2 inches apart. Bake for 10- 12 minutes or until golden brown. Centers will continue to cook and set while cooling. Don't overbake.
- Remove from oven. Let cool about 5 minutes. Move cookies to wire cooling racks to cool completely. Store in an airtight container for up to 1 week.