Magnolia bakery oatmeal raisin cookies
Magnolia Bakery's oatmeal raisin cookies are a delightful blend of soft, chewy oats and sweet, plump raisins, perfect for any cookie lover. These cookies are renowned for their rich flavor, a hint of cinnamon, and a buttery, homemade texture that makes every bite satisfying. They strike a perfect balance between hearty and sweet, making them a comforting treat for any time of day.
Equipment
- Large Mixing Bowl
- Whisk or electric mixer
- Silicone spatula or wooden spoon
- Sieve
- Ice cream scoop or tablespoon
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingrédients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups (240g) old-fashioned rolled oats
- 1 cup (150g) raisins
Instructions
- Step 1: Preheat Your Oven. Put your oven at 350°F (175°C) and prepare to use two ungreased baking sheets or cookie sheets.
- Step 2: Cream the Butter and Sugars. Preheat the oven to 350°F, and in a large bowl, beat the butter with granulated and brown sugar at room temperature until it becomes light and fluffy. Taking this step guarantees that the cookies are soft after they have been baked.
- Step 3: Add Wet Ingredients Whisk the eggs first, then add the vanilla extract to the mixture. Mix until fully combined.
- Step 4: Combine Dry Ingredients In a different bowl, add the flour, baking soda, salt, and cinnamon and mix all the contents well. Gradually start mixing the dry ingredients into the wet ones until everything is just incorporated.
- Step 5: Stir in Oats and Raisins. Stir in the rolled oats and raisins so that we can distribute the ingredients evenly on the dough.
- Step 6: Scoop and Bake Dropping rounded balls of dough onto the lined baking sheets, using a cookie scoop or tablespoon, leaving about 2-inch space in between each. Bake for 10-12 min or until lightly golden brown on the sides and still slightly soft in the centers.
- Step 7: Cool and Serve. Place the cookies immediately onto a wire rack and let the cookies cool on the baking sheet for 5 minutes. Take your meal warm, or if you prefer to have it at a later time, you can have it like this!