Soft & Chewy Oatmeal Raisin Cookies

Instructions

1. 1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even browning. Set aside.
   2. Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium speed for about 2–3 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air for a softer texture.
   3. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth. Scrape down the sides of the bowl as needed to blend evenly.
   4. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. This ensures even distribution of leavening and spice throughout the dough.
   5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together and no dry patches remain. Avoid overmixing to keep the cookies tender.
2. Stir in oats and raisins: Using a spatula or wooden spoon, fold in the rolled oats and raisins. Stir just until evenly distributed, making sure the raisins are well-dispersed for balanced flavor in every bite.
3. Portion the dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow room for spreading. For consistent size, use a cookie scoop if available.
4. Bake: Place the cookies in the preheated oven and bake for 10–12 minutes, or until the edges are golden and set, but the centers still appear slightly soft and underbaked. They will continue to cook as they cool on the tray.
5. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up without becoming dry.

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