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- Rolled oats - All-purpose flour - Baking soda - Salt - Ground cinnamon - Unsalted butter - Brown sugar - Granulated sugar - Egg - Vanilla extract - Raisins - Walnuts (optional) For this oatmeal raisin cookie recipe, here are the specific amounts you need: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup raisins - 1/2 cup chopped walnuts (optional) You can swap some ingredients to fit your needs and tastes. - For a gluten-free version, use almond or oat flour instead of all-purpose flour. - If you're vegan, replace the egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). - Use coconut oil in place of butter for a dairy-free option. - You can switch raisins with dried cranberries or chocolate chips for a fun twist. These changes keep the flavor while catering to dietary needs. For the full recipe, check the detailed steps! First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, prepare your baking sheet by lining it with parchment paper. This will help your cookies not stick and make cleanup easy. Now, grab a medium-sized bowl to mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Stir well until everything is evenly mixed. Set this bowl aside for later. In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a hand mixer or whisk to beat the mixture until it is light and fluffy. This process takes about 2-3 minutes. Next, add in 1 large egg and 1 teaspoon of pure vanilla extract. Beat these into the butter and sugar mixture until it is smooth and well combined. Now, it's time to bring the dry and wet mixtures together. Gradually add the dry mix to the wet mix. Use a spatula to stir gently until just combined. Avoid overmixing; the dough should remain slightly sticky. Finally, fold in 1 cup of raisins and, if you wish, 1/2 cup of chopped walnuts. Make sure the raisins and walnuts are evenly spread throughout the dough. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie. This space allows them to spread as they bake. Place the baking sheet in your preheated oven. Bake for 10-12 minutes. The edges should turn golden brown, while the centers should remain soft and slightly underbaked. Once baked, remove the sheet from the oven. Let the cookies cool for 5 minutes on the sheet. After that, transfer them to wire racks to cool completely. For the full joy of this recipe, try serving these cookies fresh with a tall glass of cold milk. To get chewy cookies, use rolled oats. They give a great texture. Make sure to measure your ingredients carefully. Too much flour can make your cookies dry. Mix until just combined for the best chew. Overmixing can lead to tough cookies. Add spices like nutmeg or ginger for extra warmth. These spices pair well with cinnamon. You can also try adding a touch of maple syrup for depth. Always use fresh ingredients. Fresh spices and quality butter can make a big difference in taste. Choose a light-colored baking sheet. It helps cookies bake evenly. Use parchment paper to prevent sticking. This makes cleanup easy too. For scooping dough, a cookie scoop works best. It helps create uniform cookies that bake evenly. A tablespoon also works if you don’t have a scoop. For the full recipe, check out the Chewy Oatmeal Raisin Delight 🥮! {{image_4}} You can easily change the taste of your cookies. Adding chocolate chips makes them rich and sweet. You might also want to try different nuts. Pecans or almonds add a nice crunch. Dried fruits can bring a twist too. Try cranberries or apricots for extra flavor. Each choice adds a new layer of taste to the classic oatmeal raisin cookie. If you need gluten-free cookies, swap all-purpose flour for almond flour or oat flour. These options keep the cookies tasty while meeting dietary needs. For a vegan version, use coconut oil for butter and a flaxseed egg instead of a regular egg. These swaps keep the cookie soft and chewy, just like the original recipe. You can make cookies in different sizes. For mini cookies, use a teaspoon to scoop the dough. Bake them for about 8-10 minutes. Larger cookies need more time. Use a tablespoon and bake them for 12-14 minutes. Keep an eye on the edges. They should be golden brown, while the centers stay soft and slightly underbaked. To keep your cookies fresh, store them in an airtight container. This prevents air from making them dry. You can also add a slice of bread inside. The moisture from the bread helps keep the cookies soft. Use a container that fits the number of cookies you have. A small jar works well for a few cookies. A larger container is great for a big batch. You can freeze both cookie dough and baked cookies. For the dough, scoop it onto a baking sheet lined with parchment paper. Freeze the dough balls until they are solid. Then, transfer them to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, let them cool completely first. Place them in an airtight container or freezer bag. To thaw, leave them at room temperature for a few hours. You can also warm them in the oven for a few minutes. When stored properly, cookies can last about one week at room temperature. If you freeze them, they can last up to three months. Check for signs of staleness. If the cookies feel hard or taste bland, they may be past their prime. Fresh cookies should be soft and chewy with a rich flavor. Enjoy your cookies while they’re still at their best! Oatmeal raisin cookies will last about one week at room temperature. Store them in an airtight container. This keeps them fresh and soft. You can also freeze them for up to three months. Just make sure to wrap them well in plastic wrap. Thaw them at room temperature when ready to eat. Yes, you can use quick oats. They cook faster and have a finer texture. This will make your cookies softer and less chewy. Rolled oats give a nice chewy bite. If you like a heartier cookie, stick with rolled oats. Both types will still taste great! You have a few good options for egg substitutes. You can use 1/4 cup unsweetened applesauce for each egg. Mashed banana works too, but it will add flavor. Another option is using 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Let it sit for a few minutes to thicken. This works well for binding in cookies. This article covered all you need to know for perfect oatmeal raisin cookies. We looked at key ingredients, their measurements, and possible substitutes. You learned step-by-step instructions for mixing, baking, and achieving great texture. We also shared tips for flavor, equipment, and storage. Now you can bake delicious cookies that fit your taste and diet. Enjoy your baking journey with these simple recipes!

Classic Oatmeal Raisin Cookies

Indulge in the deliciousness of Chewy Oatmeal Raisin Delight with this easy recipe! Whip up soft, chewy cookies packed with wholesome oats, sweet raisins, and optional walnuts to add a delightful crunch. Perfect for snacking or sharing, these treats are ready in just 30 minutes. Follow our simple step-by-step instructions and explore the joy of baking. Click through to discover the full recipe and start creating your new favorite cookie!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup raisins

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon. Stir well to evenly distribute all the dry ingredients. Set this mixture aside.

      Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or a whisk to cream together the softened butter, packed brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and well combined, about 2-3 minutes.

        Incorporate Eggs and Vanilla: Add the egg and the vanilla extract to the butter-sugar mixture. Beat until thoroughly mixed and smooth.

          Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix. The dough should be slightly sticky.

            Add Raisins and Walnuts: Fold in the raisins and chopped walnuts (if using) gently, making sure they are evenly distributed throughout the cookie dough.

              Scoop Dough onto Baking Sheet: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for spreading during baking.

                Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked.

                  Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Afterward, transfer the cookies to wire racks to cool completely.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                      - Presentation Tips: For a delightful presentation, arrange the cookies on a decorative platter and lightly dust with powdered sugar for an elegant touch. Enjoy them fresh with a tall glass of cold milk for the perfect pairing!