Soft Oatmeal Raisin Cookies

Plump, soft, and chewy oatmeal raisin cookies. (Not a fan of raisins in my baked goods... however, these cookies are an exception!) They're AMAZING!!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 185kcal

Preheat oven to 350°F. Move oven rack to the center of the oven.
In a medium bowl whisk the flour, baking soda, baking powder, salt, and cinnamon.
In the bowl of a stand mixer cream the butter and sugars together on medium speed for 3 minutes. Scrape down sides of the bowl so everything is evenly combined. Then mix for another 20-30 seconds.
Add the eggs one at a time, beating after each addition. Add vanilla and mix again.
Add dry ingredients to wet ingredients and mix until combined about half way. Add the oats and raisins and mix until everything is incorporated. (Don't overmix the cookie dough). You can stir the oats and raisins in by hand if you wish, but i prefer mixing with my stand mixer because it's so much easier.
Spray a baking sheet with cooking spray or line with parchment paper or a silicone baking mat.
Use a 2 T sized cookie scoop to make dough balls. Place the cookie dough balls on the cookie sheet keeping 2 inches between each ball.
Bake 11-13 minutes. The cracks should still appear under baked, that’s ok! Remove from oven and cool on pan for 5-10 minutes, transfer cookies to wire rack to cool completely.

If you use light brown sugar rather than dark brown sugar, you can add 1/2-1 teaspoon of molasses to the cookie dough batter if you'd like (will add a deeper and richer flavor). Simply add the molasses in when you add the vanilla extract.
Store the cookies in an airtight container.
You can also freeze the cookie dough if you'd like. Place in a freezer safe bag, or airtight container and freeze for 3-4 months.
Or you can freeze the baked cookies, store in a freezer safe ziplock bag or an airtight container. They will last in the freezer for 3-6 months.