When someone’s favorite cookie is Oatmeal Raisin, I find that they are very particular about it. They want a certain amount of cinnamon, and some people love them crispy, while others require them to be super soft. Well, I have created a recipe for soft and chewy Cinnamon Oatmeal Raisin Cookies, with a slight crunch. Everything you want in a cookie.
I love when cookies have great texture to them, and these Cinnamon Oatmeal Raisin Cookies have a hearty crunch from the old fashioned oats, and a great chewy, and slightly sweet, bite from the raisins. For me, the most important ingredient in a cookie is butter. I don’t want any complaints about how much butter I add to my cookies! That is what makes them good. If you are not a raisin lover, you can always add in some chocolate chips instead. I love the mix of chocolate and raisins together, so you could add BOTH of them in if you like, to make the cookie extra special.
How to make perfect Cinnamon Oatmeal Raisin Cookies
*Make sure your butter and eggs are room temperature!
*Don’t skimp of creaming the butter and sugar together. You want to make sure the butter becomes lighter in color and texture. This creates a light and tender cookie.
*Toss the raisins with a little bit of flour before adding it to the mix to break up any clusters, which allows them to be evenly distributed throughout the dough.
*Don’t forget the salt!! Because we use unsalted butter, you want to make sure to have the slight bite of salt in there to counter balance the sweetness.
*Don’t overmix! Just stir enough so that everything is combined.
*Don’t over bake. These cookies bake at 350 degrees for about 7-9 minutes depending on how large you scoop them out. Be sure to check them around 6 minutes. They are done when the edges of the cookies are starting to become slightly golden
- 1 cup unsalted butter, room temperature
- ¾ cup brown sugar, lightly packed
- ½ cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cup flour
- 1½ cup old fashioned oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoons cinnamon
- 1 cup raisin, tossed in a small amount of flour to break up any clumps
- Preheat the oven to 350 degrees
- Cream the butter and two sugars together until light, fluffy, and pale in color; be sure to scrape the sides of the bowl down to make sure everything is evenly combined
- Stir in the egg and vanilla, and mix until well combined
- In a separate bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon; whisk to combine
- Slowly stir the flour mixture into the butter/sugar mixture until just combined
- Toss the cup of raisins with a little bit of extra flour to break up and clumps, which will allow them to be evenly distributed throughout the dough
- Stir in the raisins into the dough, and mix until just combined, don't over mix
- Use a cookie scoop, or two spoons to scoop out evenly sized amount of dough onto a baking sheet lined with parchment paper; about the size of a heaping tablespoon
- Baking for 7-10 minutes, check on the cookies around 6 minutes, the cooking time with depend on how large you scoop out your cookies
- They are done when the edges are starting to become golden in color
- Place on a cooling rack