These chewy oatmeal raisin cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the creamed mixture and mix until well combined.
Mix until the egg is fully incorporated for a smooth batter.
In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
Whisking the dry ingredients ensures even distribution of leavening agents.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the instant oats and raisins until evenly distributed.
Ensure the oats and raisins are evenly mixed for consistent cookies.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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