Get ready to transform your kitchen into a bakery of pure delight with these mind-blowing Crunchy Oatmeal Raisin Cookies that are about to become your new obsession! Imagine biting into a perfectly crisp cookie that's packed with wholesome rolled oats, sweet bursts of plump raisins, and a golden, buttery crunch that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating bakery-quality cookies that will have everyone asking, "Who taught you to bake like this?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in rolled oats and raisins using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until edges are golden brown and centers are set but still slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, keep layers separated with parchment paper.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect creamy base for your cookies.
- Don't skip creaming the butter and sugars thoroughly; this incorporates air and creates a lighter texture.
- Use room temperature eggs for better incorporation and smoother batter.
- Avoid overmixing the dough after adding flour to prevent tough cookies.
- For extra chewiness, soak your raisins in warm water for 10 minutes before adding them to the dough.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely on the wire rack to develop their signature crunch.
- Store in an airtight container with parchment between layers to maintain texture.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
