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To make the best classic oatmeal raisin cookies, gather the following ingredients: - 1 cup unsalted butter, softened - 1 cup brown sugar, tightly packed - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon fine salt - 3 cups old-fashioned rolled oats - 1 cup raisins (preferably plump) - 1/2 cup chopped walnuts (optional) Using the right amounts is key. If you need a substitute, here are some tips: - For butter, use coconut oil for a dairy-free option. - Brown sugar can be replaced with coconut sugar for a more natural sweetener. - Use flax eggs instead of regular eggs for vegan cookies. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. - Oats are necessary, but you can swap some for ground nuts if desired. Quality matters in baking. Fresh ingredients make a big difference in taste. Here are some points to consider: - Use real vanilla extract, not imitation. It adds depth to the flavor. - Choose plump raisins for a juicy bite. They blend well with oats. - Old-fashioned rolled oats create the best texture. Instant oats can make your cookies mushy. - The butter should be at room temperature. This helps it blend smoothly with the sugars. For the full recipe, you can visit the link provided. Enjoy your baking! To start, preheat your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper. This keeps the cookies from sticking. In a large bowl, mix together softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until the mix is light and fluffy. This should take around 2 to 3 minutes. Next, add the eggs one by one. Make sure to blend well after each addition. Then, pour in the pure vanilla extract and mix until smooth. In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and fine salt. Once mixed, slowly add this dry blend into the wet ingredients. Mix on low speed until just combined; avoid overmixing! Now, gently fold in old-fashioned rolled oats, plump raisins, and optional chopped walnuts using a spatula. Make sure everything is evenly mixed. Using a tablespoon, drop big mounds of dough onto the lined baking sheets. Leave enough space between each mound for spreading. Now, pop the sheets into your preheated oven. Bake for 10 to 12 minutes. Look for lightly golden edges and set centers. They should still be chewy in the middle. After baking, take the cookies out of the oven. Let them cool on the sheets for 5 minutes. This helps them firm up. Then, transfer the cookies to a wire rack to cool completely. Once cooled, store them in an airtight container. They stay fresh for several days. For more cookie magic, check the Full Recipe! To make soft and chewy oatmeal raisin cookies, focus on mixing. Cream the butter and sugars until fluffy. This step adds air and helps with texture. Mix in the eggs one by one, letting each blend fully. When adding flour, mix just until combined. Overmixing can lead to tough cookies. Many people make the same errors when baking cookies. One common mistake is using cold butter. Always use softened butter for the best results. Another error is not measuring flour correctly. Too much flour can dry out your cookies. Use a spoon to scoop flour into the measuring cup, then level it off. You can easily change the flavors in these cookies. Add chocolate chips or chopped nuts for extra crunch. You can also replace half of the oats with whole wheat flour for a healthier twist. Try adding spices like nutmeg or ginger for a unique taste. If you like coconut, mix in some shredded coconut for a tropical vibe. Check out the Full Recipe for more ideas! {{image_4}} You can make oatmeal raisin cookies healthier. Try using whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and nutrients. You can also swap brown sugar for coconut sugar. This change lowers the glycemic index. For a lower-calorie option, use a sugar substitute like stevia or erythritol. These swaps keep the cookies sweet but trim the calories. Get creative with your cookies! Add chocolate chips for a sweet twist. Use dark chocolate for a richer flavor. If you like texture, toss in some shredded coconut. It adds chewiness and a tropical flair. Nuts like pecans or almonds also work well. They bring extra crunch and taste. Mix and match to find your favorite combo. You can switch up flavors based on the season. In fall, try pumpkin spice oatmeal cookies. Just add pumpkin puree and your favorite spices like nutmeg and ginger. For winter, consider peppermint extract. It gives a fresh taste, perfect for the holidays. Each variation brings new joy and warmth to this classic cookie. For the full recipe, check the link provided. To keep your cookies fresh, place them in an airtight container. This helps avoid moisture loss. You can also add a slice of bread to keep them soft. The bread will absorb excess air, keeping your cookies nice and chewy. You can freeze both the cookie dough and the baked cookies. For cookie dough, scoop mounds onto a baking sheet and freeze until firm. After that, transfer them to a freezer bag. This way, you can bake fresh cookies whenever you want. For baked cookies, let them cool first. Then, place them in a freezer-safe container. They can last up to three months in the freezer. When stored properly, oatmeal raisin cookies can last up to a week at room temperature. If you keep them in the fridge, they may last a bit longer, about two weeks. However, they are best enjoyed fresh. If you want the full flavor, eat them within the first few days. For the full recipe, check out the earlier section to make your delicious cookies! To make your oatmeal raisin cookies chewy, use more brown sugar than white sugar. Brown sugar adds moisture. You should also slightly underbake the cookies. This keeps the centers soft. Let them cool on the sheets for a few minutes before moving them. This helps them firm up without getting too hard. Yes, you can use other fruits instead of raisins. Dried cranberries, cherries, or apricots work well. Chop them into small pieces for even mixing. You can also try fresh fruits, but note that they add moisture. This may change the cookie texture. If your cookies are too dry, check your measurements. Too much flour can cause dryness. You can also add a tablespoon of milk or an extra egg. This adds moisture and helps soften the cookies. You can also store them in an airtight container with a slice of bread. The bread will help keep them soft. For the full recipe, check out Classic Oatmeal Raisin Cookies. This blog post covers the key steps to making oatmeal raisin cookies. We discussed vital ingredients, precise measurements, and the need for quality. You learned the process from preparing the dough to cooling the cookies. Remember the tips for perfect texture while avoiding common mistakes. You can customize flavors or try healthier options. Knowing how to store your cookies is important for keeping them fresh. Now, you’re ready to bake delicious cookies that everyone will enjoy.

Classic Oatmeal Raisin Cookies

Indulge in the warmth of homemade classic oatmeal raisin cookies! Discover the perfect recipe that combines soft, chewy oats with plump raisins and a hint of cinnamon. In just 30 minutes, you can treat yourself and your loved ones to these delightful cookies. Perfect for sharing or savoring with a glass of milk, this recipe is a must-try. Click through now and bake your batch of happiness today!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup brown sugar, tightly packed

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon fine salt

3 cups old-fashioned rolled oats

1 cup raisins (preferably plump)

1/2 cup chopped walnuts (optional, but recommended)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light, fluffy, and creamy, approximately 2-3 minutes.

      Add the eggs to the mixture one at a time, ensuring each is fully incorporated before adding the next. Follow this with the pure vanilla extract and mix until smooth.

        In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt until thoroughly combined.

          Gradually introduce the dry mixture into the wet ingredients, mixing on low speed until just combined—be careful not to overmix.

            Gently fold in the rolled oats, plump raisins, and optional chopped walnuts with a spatula, ensuring everything is evenly distributed throughout the dough.

              Using a tablespoon, drop generous mounds of dough onto the prepared baking sheets. Ensure there is enough space between each cookie to allow for spreading as they bake.

                Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still chewy.

                  Once baked, take the cookies out of the oven and allow them to cool on the baking sheets for 5 minutes. This will help them firm up. Then, gently transfer the cookies to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

                      - Presentation Tips: For an inviting display, arrange the cookies on a tiered dessert stand or a charming rustic wooden platter. Consider dusting them lightly with powdered sugar for an elegant finish before serving. Pair with a tall glass of cold milk for the ultimate treat experience! Enjoy every bite!