Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
- In a medium-sized bowl, whisk together the oats, flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy.
- Crack the egg into the butter-sugar mixture and pour in the vanilla extract. Beat until fully combined, ensuring a smooth consistency.
- Crack the egg into the butter-sugar mixture and pour in the vanilla extract. Beat until fully combined, ensuring a smooth consistency. Gently stir in the raisins and, if using, the chopped walnuts.
- Use a tablespoon or cookie scoop to drop portions of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
- Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges turn golden brown. The centers should still look slightly soft.
- Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Start by softening your butter — it blends more easily with sugar and gives the dough a smooth, even texture. Use fresh, plump raisins for the best bite. If they seem dry, soak them in warm water for 10 minutes, then drain and pat dry before mixing in. For even chewier cookies, chill the dough for 30 minutes before baking.
And here’s the key to that perfect texture: don’t overbake. Pull them from the oven when the centers are just set — they’ll continue cooking on the sheet as they cool.