Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.
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For optimum results, bake one sheet of cookies at a time. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees.In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter until smooth. Prepare baking sheets by lining them with parchment paper. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. Preheat your oven to 375 degrees Fahrenheit. Thats okay, they will firm up as they cool. Note that the cookies will seem underdone and lightly colored everywhere but the edges. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. For optimum results, bake one sheet of cookies at a time.Always preheat your oven and load your cookies in the center of the oven.In addition to that, your cookies will not bake together. Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Use old-fashioned oats, not quick oats, for a good chewy cookie.They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference.For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Bake in a preheated oven for about 10-12 minutes or until lightly browned.
![soft chewy oatmeal raisin cookie recipe soft chewy oatmeal raisin cookie recipe](https://www.recipetineats.com/wp-content/uploads/2016/07/Oatmeal-Raisin-Cookies_1.jpg)
Add in eggs one at a time, beating well after each addition.
![soft chewy oatmeal raisin cookie recipe soft chewy oatmeal raisin cookie recipe](https://i.pinimg.com/736x/78/fb/61/78fb61e3aa2123aa80d7adbced228e72.jpg)
Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. To make the oatmeal cookie dough, using a hand mixer or using a stand mixer with a paddle attachment cream together butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes in a large mixing bowl. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined. Scrape the sides of the bowl and beater down as needed. Cover with plastic wrap and microwave for 30 seconds then allow to sit covered until needed. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined. In a small microwave-safe bowl add the raisins along with ¼ c.