Classic Chewy Oatmeal Raisin Cookies

Why This Recipe Works:
This recipe yields perfectly chewy oatmeal raisin cookies that are a timeless favorite for many. With the right combination of ingredients and techniques, these cookies have a soft texture with just the right amount of sweetness from the raisins and brown sugar.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup raisins

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs and vanilla extract to the bowl, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the oats and raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):
Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, you can use quick oats, but keep in mind that they may result in a slightly different texture. Old-fashioned oats provide a chewier texture in the cookies.

Q: Can I substitute the raisins with other dried fruits or nuts?
A: Absolutely! Feel free to customize the cookies with your favorite mix-ins such as dried cranberries, chopped nuts, or chocolate chips.

Expert Tips:

• For extra flavor, toast the oats in the oven for a few minutes before adding them to the cookie dough.
• Don’t overmix the dough once you add the dry ingredients, as this can lead to tough cookies.
• For softer cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

How to Store This Recipe:
Store the cooled cookies in an airtight container at room temperature for up to 5 days for optimal freshness. You can also freeze the baked cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Frozen cookies can be reheated in the oven or microwave before serving.