Classic Chewy Homemade Oatmeal Raisin Cookie Recipe| This incredible giant size cookie is full of classic ingredients like raisins and walnuts. No spices in this Classic Chewy Homemade Oatmeal Raisin Cookie Recipe just simple ingredients with wholesome old fashioned oats.
I have been making this cookie for years. It’s one of my families favorites. I have sweet memories of coming home from school and being drawn in by the smell of freshly baked oatmeal cookies. So chewy and soft I could of eaten them all! I’ve always been a fan of oatmeal cookies becasue there’s so many different things you can mix into them and they’re always delicious!
Like these cookies! They’re one of my favorite oatmeal cookie recipes….OATMEAL TRASH COOKIES. Not only are they delicious but this recipe gives you the chance to clean out your pantry! As you can see that’s exactly what I did!
No comparison to a store bought oatmeal cookie and better then a bakery cookie this Classic Chewy Homemade Oatmeal Raisin Cookie Recipe is easy to make and perfect for an after school treat, bake sale or family gathering.
Make a batch of dough and keep it in the freezer for a quick last minute dessert or have a batch already baked, defrost and make a great summer treat by putting two together and making a custom ice cream sandwich! It’s clear that whatever way you use this delicious cookie you’ll love it.
Classic Chewy Homemade Oatmeal Raisin Cookie Recipe
- 1 1/4 cups unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspon baking soda
- 1 teaspoon salt
- 3 cups old fashioned oats
- 3/4 cup walnuts, chopped
- 3/4 cup raisins
Preheat oven to 375°. Line 2 cookie sheets with parchment paper.
In a large mixing bowl add the butter, sugars, egg and vanilla. Mix until light and creamy. In a medium bowl whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture. Mix until creamy. Stir in the oats, walnuts and raisins. Using an ice cream scoop add mounds of cookie dough to the prepared cookie sheets (ONLY 6 TO A SHEET). Bake 14 minutes. Slid parchment paper with the cookies onto the counter or a wire rack. Cool completely before removing cookies from the paper.
NOTE: For smaller cookies, this recipe makes 4 1/2 dozen. Bake at same temperature for 8 to 9 minutes.
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