Delicious Oatmeal Raisin Cookies

These addictive oatmeal raisin cookies will have you coming back for more! They're delicious with a glass of warm milk before bed, or even as an on-the-go snack. In addition, the recipe is highly customizable, so if raisins aren't your cup of tea, you can switch them out for other mix-ins that we'll cover down below. Scroll to find out what they are!

Ingredients

1 3/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

2 sticks (1 cup) softened butter

1 cup packed brown sugar

1/4 cup granulated sugar

1 tsp. vanilla extract

2 cups+ rolled oats

1 cup+ raisins (or any other mix-in)

Instructions

1) First, add flour, baking soda, cinnamon, and salt if you're using unsalted butter into a bowl. Whisk to incorporate.

2) Put your softened butter into a large bowl. If using a stand mixer, put the fat into the bowl of your machine.

3) Beat on medium speed for about a minute. You just want to loosen the butter up a little. Then add your two types of sugar.

4) Beat again on medium speed for about 3 minutes. You want the sugar to be mostly dissolved into the butter.

5) Next, add your room temperature eggs into the butter mixture one at a time. The mixture can only absorb so much liquid at a time, so make sure not to rush this process. Also add your vanilla.

6) Soak your raisins in boiling hot water. This step helps the raisins stay plump and juicy throughout the bake. Obviously, skip this step if you aren't using raisins. Drain the water out with a mesh sieve.

7) Add your dry ingredients, in rounds, to your butter mixture, which will prevent flour from going everywhere.

8) Once all your dry ingredients are mixed in, it's time to add your oats. Mix those in, and then add your raisins, or whatever mix-ins you are using. You can even skip mix-ins altogether and make them oat cookies.

9) Chill your cookie dough for about 30 minutes. After the thirty minutes are up, scoop your dough into small balls and place them on a sheet pan lined with parchment paper. Make sure to keep them at least 2 1/2 inches apart.

10) Bake at 375° F (190° C) for 8-12 minutes.

Important Tips To Remember

Make sure to skip the salt if you're using salted butter. You don't want salty cookies, so make sure you check the label of your butter to see what kind it is.

Don't add your eggs too quickly. Adding your eggs to your butter too quickly can result in a curdled looking mess, and more mixing won't help. Butter can only absorb so much liquid at a time, so don't rush.

Chill your dough. Please, please, please don't skip this step. If you don't chill your dough, they will turn into pancakes in the oven. Popping them into the fridge gives them some extra time to firm up.

Pro Tip: After adding your mix ins, you can even freeze this dough for another day! Either put the dough in a plastic bag and defrost when ready, or scoop the balls of dough, put them on a pan, and then freeze. Once they're solid, you can put them in a plastic bag.