Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). Line two 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 before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Using a wooden spoon or spatula, fold in the rolled oats and raisins or chocolate chips (if using). Ensure the oats are evenly distributed throughout the dough.
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Do not overbake; this ensures the cookies stay chewy.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.
Notes
Use room temperature butter for easier creaming. Do not overbake to keep cookies chewy. Chill the dough for thicker cookies. Customize add-ins like dried cranberries, nuts, or white chocolate chips for variety.