Best Soft and Chewy Oatmeal-Raisin Cookies | No Chill, No-Mixer, and Make-Ahead

Home-made cookies are the best! This is one of my favorite easy dessert or sweat treat recipes in any time.  I hope you try my recipe and let me know how yours turns out. 

You can substitute raison with other dry fruits like cranberry or cherry. If you like to add something crunchy, e.g., nuts. chopped walnut or pecan would work very well. 

This Oatmeal Raisin Cookie is also Make-Ahead Cookie Dough.  You make your cookie dough per instructions in the recipe below and then simply scoop onto the parchment paper. Please your prepared dough in your freezer until the dough is solid frozen. When frozen, transfer all of dough balls to an airtight container or bag.  You do not need to thaw the frozen dough balls when baking. Just add a couple of additional minutes when baking.

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Ingredients

1 and 1/2 cups (225 g) all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (113g) unsalted butter( soften, not melt) 

1 cup (210g)  brown sugar

1/4 cup (52g) granulated sugar

2 eggs

1-2 teaspoon vanilla extract

1 and 1/2 cups( 157g) old-fashioned rolled oats

2 teaspoon Cinnamon

1/2 cup raisins


Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. 

2. Add brown sugar and granulated sugar to bowl with soften butter and whisk until combined. Add eggs vanilla and whisk until mixture is smooth. 

3.Whisk flour, cinnamon, salt, and baking soda together in medium bowl and using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute 

4. Add oats and then  raisins, and stir until evenly distributed (mixture will be stiff).

5. Divide dough into each about 3 tablespoons (or use a ice cream scoop if you have one). Arrange dough balls 2 inches apart on prepared sheets. Do Not press down the cookie dough

5. Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 10-15 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for  5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.


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