Classic Oatmeal Raisin Cookies
This recipe may be basic, but the flavor & texture will have you making them over & over again. After 40 years, I still love them as much as I did the first time I made them! Browning the butter gives them an even richer flavor, but that is optional. They are delicious either way.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup butter (optional 1/2 of it browned)
- 2 eggs
- 1 tsp vanilla
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups oatmeal
- 2-2-1/2 cups all purpose flour
- 1-1/2 cups raisins
- Brown 1/2 cup butter if desired. Place butter in pan (light colored works best) on medium heat on stovetop. Stir constantly until it turns a golden brown. Cool in refrigerator for about half an hour, or brown up to several days in advance & store in refrigerator. Let it soften at room temperature before using.
- Using electric mixer, combine butter & sugars until well blended
- Add eggs & vanilla, blend well
- Add dry ingredients & 2 cups of the flour
- Stir in raisins by hand & add enough additional flour so the dough isn't sticky when you handle it
- Refrigerate dough for an hour (optional). Cooling the dough helps prevent the cookies from becoming too flat.
- Preheat oven to 350°
- Make 1 test cookie. Roll desired amount into a ball, dip in sugar & place on cookie sheet lined with parchment paper or baking mat. Flatten slightly
- Bake on bottom rack for approximately 4 minutes & move to middle rack for an additional 8-10 minutes.
- If test cookie spreads too much & is flat, add additional flour
- Bake remaining cookies. Let cool for a few minutes before removing from cookie sheet, & then place on wire cookie rack for complete cool down.
This recipe contains affiliate links. Should you make a purchase using a link, we may earn a small commission at no cost to you. I usually like cinnamon with all things raisin, but for whatever reason I have always made these without. But, adding cinnamon or nuts is a nice option. I love them loaded with raisins, but you can decrease the amount if you prefer. The key with most cookies is to not overbake them. That's why it's nice to make a test cookie. That will also give you a better idea for baking time. If they still end up spreading a little too much, use a small rubber scraper & gently push in around the perimeter of the cookies. This must be done quickly & immediately after you pull them out of the oven. Let me know how you like them!
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