Soft, chewy, and spiced with warm cinnamon. The perfect oatmeal raisin cookie that isn't too sweet or too hard.
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11 items
Cream the softened butter, brown sugar, and granulated sugar in a large bowl until fluffy
Add the eggs and vanilla extract to the bowl and beat until combined
Whisk the all purpose flour, cinnamon, baking soda, and salt in a separate bowl
Stir the dry ingredients into the wet mixture until just combined
the rolled oats and raisins until evenly distributed
Chill the dough in the refrigerator for 30 minutes to hydrate the oats
Scoop rounds of dough onto a baking sheet lined with parchment paper
Bake at 350°F (175°C) for 10-12 minutes until edges are golden
Cool on the baking sheet for 5 minutes before transferring to a wire rack
