Name: Bakery-Style Oatmeal Raisin Cookies : Chewy, Golden & Packed with Flavor
Ingredients: 1 cup (230 g) unsalted butter, softened; 1 ¼ cups (250 g) brown sugar, packed; ½ cup (100 g) granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1 ½ cups (190 g) all-purpose flour; 1 tsp baking soda; 1 ½ tsp ground cinnamon; ½ tsp salt; 3 cups (270 g) old-fashioned rolled oats; 1 ½ cups (210 g) raisins; Optional: ½ cup (60 g) chopped walnuts or pecans

Description

Bakery-Style Oatmeal Raisin Cookies

Ingredients

Scale

1 cup (230 g) unsalted butter, softened
1 ¼ cups (250 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 tsp pure vanilla extract
1 ½ cups (190 g) all-purpose flour
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp salt
3 cups (270 g) old-fashioned rolled oats
1 ½ cups (210 g) raisins
Optional: ½ cup (60 g) chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the butter and sugars together in a large bowl using a hand or stand mixer until light and fluffy (about 2–3 minutes).
Add eggs and vanilla. Beat until well combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Add dry ingredients to the wet mixture. Mix just until combined — don’t overmix.
Stir in oats, raisins, and nuts (if using) with a wooden spoon or spatula until evenly distributed.
Scoop dough using a 2-tablespoon cookie scoop and place on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10–12 minutes, until edges are golden and centers still look slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For chewier cookies, slightly underbake and let them finish setting on the tray.
For crispier cookies, bake 1–2 minutes longer.
You can soak raisins in warm water or rum for 10 minutes before adding for extra plumpness.