Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins (optional, or substitute chocolate chips)
Instructions:
- Preheat: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add oats and raisins: Stir in the oats and raisins (if using) until evenly distributed throughout the dough.
- Shape cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly underdone.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Grandma’s Tips:
- Don’t overbake—they’ll continue to firm up as they cool
- For chewier cookies, slightly underbake them
- Store in an airtight container with a slice of bread to keep them soft
- These freeze beautifully for up to 3 months
Makes about 4 dozen cookies.
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