Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the rolled oats and raisins or chocolate chips (if using) until evenly distributed. The dough will be thick and slightly sticky.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set. Avoid overbaking to keep them chewy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
Notes
Use room temperature butter for a lighter texture. Do not overmix the dough to avoid tough cookies. Customize add-ins like dried cranberries, nuts, or white chocolate chips for variety. Chill the dough for 30 minutes before baking for thicker cookies.