Ingredients
Units
Scale
- 1/2 cup (113 grams) butter, softened
- 1 large egg, room temperature
- 1/2 cup (100 grams) packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (136 grams) all purpose flour
- 1 cup (90 grams) Old Fashioned Oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup (70 grams) raisins (or chocolate chips)
Instructions
- Preheat oven to 350 F
- In a large mixing bowl cream butter and sugar: use a hand or stand mixer to cream the softened butter with sugar until smooth, about 2 minutes on medium speed. Add egg and vanilla then mix on high for about 1 minute until incorporated. In a separate bowl combine dry ingredients: flour, baking soda, cinnamon, and salt stir to combine. Pour dry ingredients into the wet ingredients. Combine together on low speed. Add the extras: Beat in the oats and raisins (or chocolate chips) on low speed. Dough will be a little thick and sticky.
- Refrigerate the cookie dough for 30-60 minutes and up to 24 hours.
- Roll cookie dough into balls and place on a lined baking sheet (use parchment paper). Roll balls of dough (about 2 !/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I use a soup spoon or a cookie medium size scoop.
- Bake the cookies at 350°F (177°C) for 10-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!
Notes
- Freeze up to 1 one month
- Store dough in fridge up to 5 days before baking
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Sweet/ Dessert
- Method: American
- Cuisine: American