Bakery Style Oatmeal Raisin Cookies
My cookie of choice at a bakery is always a soft and chewy oatmeal raisin cookie. I recreate that bakery-style magic with these large sized, chewy centered, lightly crisp on the edges cookies. Perfect for after-school snacks, school bake sales, or a holiday cookie exchange.
Ingredients
- 1 cup butter (unsalted, softened)
- 1 cup brown sugar (light or dark)
- ¼ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 ⅔ cup flour
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp salt
- 3 cups old fashion oats
- 1½ cups raisins
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a large bowl, beat 1 cup unsalted butter, 1 cup packed brown sugar, and ¼ cup sugar on medium until light and fluffy, about 2–3 minutes.
- Beat in 2 eggs and 2 tsp vanilla extract.
- Add in 1 ⅔ cups flour, 1 tsp baking soda, 1½ tsp ground cinnamon, and ¾ tsp salt. Mix just until no dry spots remain.
- Stir in 3 cups rolled oats and 1½ cups raisins until evenly distributed. The dough will be thick and a little sticky.
- For the large, bakery style cookies, use a 4-Tbsp cookie scoop. Be sure to leave 4-5 inches between each cookie as they will spread as they bake. Note: for smaller cookies, use a smaller, 2- Tbsp cookies scoop.
- Bake at 350°F for 12 -13 minutes until edges are set and lightly golden but centers look a touch soft. They’ll finish setting as they cool.
- Let cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool. Note: this recipe makes approx 14 large bakery style cookies or 28 smaller cookies.
Nutrition
Calories: 367kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 326mgPotassium: 243mgFiber: 3gSugar: 19gVitamin A: 440IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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