These chewy oatmeal raisin cookies are a delightful twist on the classic recipe, offering a perfect balance of sweetness and spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
Use room temperature butter for easier mixing.
Add the eggs and vanilla extract to the creamed mixture and beat until fully combined.
Crack eggs into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
Whisking aerates the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oats and raisins until evenly distributed.
Fold gently to maintain the texture of the dough.
Drop spoonfuls of dough onto a baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps set the cookies.
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