Old-Fashioned Oatmeal Raisin Cookies is seemingly plain but always delicious! They have a slightly crispy exterior, and are nice and soft on the inside.
- ½ cup unsalted butter, softened
- ⅔ cup brown sugar
- 1 large egg, at room temperature
- ½ tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1½ cup old-fashioned oats
- ¾ cup raisins
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter and brown sugar until they are well mixed.
- Add in egg and vanilla and blend well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add the flour mixture to the wet ingredients and stir to combine. Fold in oats and raisins until they are incorporated into the dough.
- Spoon the mixture by heaping tablespoons onto the baking sheets. Bake for 10-15 minutes, or until the edges of the cookies are browned.
- Allow the cookies to cool for 10 minutes. Transfer them to a wire rack to cool completely.
*If you’re baking the cookies on two oven racks, rotate the baking sheets midway through baking for even brownness (front to back, top to bottom, and vice versa)
*Having your egg ready at room temperature is really important. If you add a cold egg right into the butter mixture, the softened butter will firm up again and separate from the egg and sugar. To bring eggs to room temperature, you can take them out of the fridge and leave them on the countertop about 30 minutes before you plan to use them. A quicker way? Place the eggs in a bowl of lukewarm water (not boiling water, because you don’t want to cook them!) and they should be ready for use in 10 minutes.