These classic, moist, cookies with their crispy edges and soft chewy middles, taste like they came from the bakery. Who can resist Classic Oatmeal Cookies that are big, buttery and packed with golden raisins, chocolate chips, nuts, dried cherries or any other goodies that you desire. A classic cookie that will stand the test of time for your collection of favorite family recipes.
Servings: 24 big cookies
Cook Time: 10-12 minutes
Temperature: 375 degrees F.
- 1 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar ( dark brown sugar can be substituted for a richer molasses flavor)
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tbs. pure vanilla extract
- 1 3/4 cups of non-bleached all-purpose flour
- 2 tsp. cornstarch
- 2 tsp. baking soda
- 1 tsp. fine Kosher salt ( fine sea salt or table salt can be substituted)
- 1 tsp. cinnamon
- 3 cups of old fashioned rolled oats
- 1 1/2 to 2 cups of raisens ( I prefer the golden raisins, but any type of raisin will work)
- NOTE: I have substituted dried cherries for the raisins
- NOTE: You can add chocolate chips, chocolate chips and nuts, white chocolate chips, white chocolate chips and dried cherries, peanut butter chips, chocolate and peanut butter chips, toffee chips, coconut or any additional goodies that you would like to add. 🙂
- Whisk together the flour, baking soda, cinnamon, corn starch and salt. Set aside
On medium speed, beat the butter for 30 seconds to 1 minute.
Add the sugars to the butter and beat on medium speed for 2 to 3 minutes until light and fluffy. Scrap down the sides and bottom of the bowl as needed.
Lower the mixing speed and add in the vanilla and eggs one at a time. Raise the speed to medium and beat eggs into the butter mixture for about 1 minute until eggs are incorporated into the dough.
Lower the speed and slowly add in the flour. Scrape down the sides and bottom of the bowl making sure that most of the flour is incorporated.
Add the oats in dough.
If using raisins, chocolate or other additional goodies, add them to the mixing bowl. Mix briefly with the paddle attachment or by hand.
Cover and chill the dough for at least 30 minutes to an hour.
Pre-heat oven to 375 degrees F.
Prepare your baking sheets by lining them with parchment paper
Use a large scoop (4 Tbs.) or (an ice-cream scoop) to form large cookie balls.
You can also make smaller cookie balls. Be sure to adjust the cooking time for smaller balls to 8-10 minutes.
Place 6 cookie balls on a baking sheet by staggering them. Leave at least 2 inches between each cookie.
Gently use the back of a wooden spoon or the bottom of a glass to gently press down on the cookie ball to flatten it slightly.
Bake for 10-12 minutes at 375 degrees F. The edges will be turning golden brown and look set. The middles will look slightly under cooked, and appear set
Allow cookies to finish cooking on the baking sheet for 2 to 3 minutes after being removed from the oven. Then, transfer the cookies to a wire rack to finish cooling.
Store the cookies in an airtight container at room temperature. Cookies will keep for up to 4 days. They also freeze well.
There you have it! Big, moist, chewy Classic Oatmeal Cookies packed with juicy golden raisins. From our kitchen to yours, a family favorite that is sure to be enjoyed for years to come.