I love a good, big, chewy cookie. And this oatmeal raisin cookie recipe gives me just that. It’s loaded with raisins, soft baked, and has a touch of cinnamon. It’s seriously the best!
These cookies are different than most, in that you soak the raisins in egg and vanilla before making the cookies. It makes a difference, let me tell ya…
Baking cookies is one of my favorite things to do. Especially in the Winter months, when there’s a cozy fire burning in the fireplace, and the skies are overcast. Nothing beats those cookies. I don’t know why, but they’re always the best ones.
These best oatmeal raisin cookies are my husband’s favorite. It’s the top request anytime I mention baking cookies.
What makes these even better is if you “under bake” them, ever so slightly. Obviously, they’ll be thoroughly baked, but you want to pull them out before they set. Once they are starting to turn golden, pull them from the oven and leave them on the baking sheet for about 5 minutes, then transfer to a wire rack. They’ll set up nicely and remain chewy and oh so soft.
Oatmeal Raisin Cookies
Ingredients
- 3 eggs
- 2 cups raisins
- 1 tsp vanilla extract
- 1 cup softened butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups old fashioned oats
Instructions
- Beat eggs in a bowl, add vanilla and raisins. Mix well, cover and refrigerate for at least an hour.
- When ready to start, preheat oven to 350°
- Cream softened butter and both sugars in a mixer (or with a hand mixer).
- Combine dry ingredients in a separate bowl.
- Add flour mixture, one cup at a time, to the mixer until thoroughly combined.
- Add egg mixture to the mixer and beat well.
- Add oats and mix slowly until just combined.
- Scoop onto lined baking sheets, 2 inches apart.
- Bake for 10-12 minutes.
- Cool and store in an air tight container for up to a week.