Ingredients

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) light brown sugar, packed

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2½ cups (≈312 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• 3 cups (≈255 g) old-fashioned rolled oats

• 1 cup (≈140 g) raisins

• Optional: ½ cup (≈64 g) chopped toasted walnuts
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the rolled oats, raisins, and optional walnuts until evenly mixed.

7. Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are slightly soft.

9. Cool the cookies on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
   
   

Chefify Tips

• Use old-fashioned rolled oats (not quick oats) for the best chewy texture.

• For plumper raisins, soak them in warm water for 10 minutes, drain, and pat dry before adding.

• Don’t overbake — the centers should look slightly underdone when removed; they’ll firm up as they cool.

• Add chopped toasted walnuts or swap raisins for dried cranberries or cherries for a flavor twist.

• Store cookies in an airtight container at room temperature to keep them soft and chewy.