Best Oatmeal Raisin Cookies

Prep Time: 45 mins

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[Total: 1 Average: 5]

Preheat oven to 350°F.
Using an electric hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Stir in the oats and raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!

Recipe and photography provided by Kim Lee (kimscravings.com)

Freezing oatmeal cookie dough. Scoop out balls of cookie dough. Place the cookie dough in a freezer-safe baggie and freeze the cookie dough for up to 3 months.
Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
Freezing baked cookies.These already-baked chewy oatmeal cookies freeze very well. Store in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!

Preheat oven to 350°F.
Using an electric hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Stir in the oats and raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!

Recipe and photography provided by Kim Lee (kimscravings.com)

Freezing oatmeal cookie dough. Scoop out balls of cookie dough. Place the cookie dough in a freezer-safe baggie and freeze the cookie dough for up to 3 months.
Bake from frozen. Baking from frozen will work just fine. The tops of your cookies may darken a bit more, but they will still be fabulous. Follow all of the cooking instructions, but add a minute or two onto the bake time.
Freezing baked cookies.These already-baked chewy oatmeal cookies freeze very well. Store in a freezer-safe container or baggie and freeze the cookies for up to 3 months.
Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 1 week, but I can’t imagine them lasting that long!