Get ready to embark on a nostalgic culinary journey with these irresistible Rewind Oatmeal Raisin Cookies that promise to transport you back to grandma's kitchen! Imagine biting into a perfectly balanced cookie that's crisp on the edges, chewy in the center, and packed with wholesome rolled oats and sweet, plump raisins. Whether you're a cookie connoisseur or a baking novice, this recipe is your ticket to creating bakery-worthy treats that will have everyone begging for seconds – and the recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve a nice golden color.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add in 2 large eggs, one at a time, mixing well after each addition. Then, incorporate 1 teaspoon of vanilla extract and continue mixing until everything is well combined.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in 3 cups of rolled oats and 1 cup of raisins using a spatula or wooden spoon. Ensure that the oats and raisins are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set and makes it easier to transfer them.
- After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool completely. Enjoy your delicious Rewind Oatmeal Raisin Cookies with a glass of milk or your favorite beverage!
Tips
- Butter Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and prevent toughness.
- Raisin Pro Tip: Soak raisins in warm water for 10 minutes before adding to the dough. This plumps them up and prevents them from burning during baking.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly. This ensures each cookie looks professional and cooks perfectly.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. This helps them set and develop the perfect texture.
- Storage Hack: Store in an airtight container with a slice of bread to keep cookies soft and fresh for days!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
