Oatmeal Raisin Cookies

Oatmeal Raisin Cookies might just be my new favorite cookie. If you know me, you know that I’m not the biggest raisin lover but I don’t hate raisins…but raisins in these oatmeal cookies have become my new best friend!

Course Cookies

Cuisine American

Keyword chewy oatmeal cookies, oatmeal cookies, oatmeal raisin cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 232kcal

Author Jennifer

Ingredients

½ cup unsalted butter, softened 1 stick
½ cup shortening
1 cup light brown sugar packed
1 cup granulated sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 Tablespoon vanilla extract
2 ¼ cup all-purpose flour
2 cups old fashioned oats
1 cup raisins

Instructions

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, using an electric or stand mixer, cream together the granulated sugar, light brown sugar, butter, and shortening.
Add eggs one at a time, mixing between each egg.
Add baking soda, salt, baking powder and vanilla extract.
Add flour and old fashioned oats until just combined. DO NOT OVERMIX!
Fold in raisins.
Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet. Place baking sheet with cookie dough balls in the freezer for 10 minutes. Once chilled, slightly press down the cookie dough balls and place back onto prepared cookie sheet.
Bake for 10-12 minutes or until edges are lightly browned. Let cool for 5 minutes on baking sheet before moving them to a wire rack.

Notes

Store cookies covered at room temperature for up to 1 week. Rolled cookie dough balls and baked cookies can be frozen for up to 3 months.

Nutrition