Description
These Ritz Carlton Oatmeal Raisin Cookies are irresistibly buttery, soft, and chewy, with a deliciously hearty texture and warm cinnamon flavor. Made with old-fashioned rolled oats, sweet brown sugar, plump raisins, and pure vanilla extract, each bakery-style cookie features lightly golden edges and a wonderfully tender center. The combination of rich butter, fragrant spices, and juicy raisins creates a classic oatmeal cookie that’s both comforting and indulgent. Perfect for holiday cookie trays, homemade gifts, afternoon treats, or enjoying with a cold glass of milk or a warm cup of coffee!
Ingredients
Scale
- For the Ritz Carlton Cookie Base:
- 14 tbsp (7 oz / 198 g / 1 3/4 sticks) unsalted butter, softened to room temperature
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (187 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (150 g) raisins (dark or golden)
Instructions
- Preheat Oven and Line Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats to ensure even heat distribution and easy, non-stick release.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter, packed light or dark brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until smooth, creamy, and completely combined.
- Add Eggs and Vanilla Extract: Beat in the room-temperature eggs one at a time, mixing well after each addition. Add the pure vanilla extract and continue mixing until the mixture is fully incorporated and smooth.
- Combine Dry Flour Base: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon until evenly combined and uniform.
- Incorporate Dry Mix into Wet: Gradually add the prepared dry flour mixture to the creamed butter and sugar base, stirring on low speed just until incorporated. Avoid overmixing to keep the oatmeal raisin cookies tender.
- Fold in Oats and Raisins: Using a sturdy rubber spatula or wooden spoon, gently fold in the 3 cups (240 g) of old-fashioned rolled oats and 1 cup (150 g) of dark or golden raisins until evenly distributed throughout the thick cookie dough.
- Scoop and Portion Cookie Dough: Using a 3-tablespoon cookie scoop, portion the dough into approximately 50 g mounds and arrange them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for controlled spreading during baking.
- Bake Until Golden Edges: Bake at 350°F (175°C) for 13–15 minutes, or until the edges are lightly golden brown and the centers are just set. For smaller 2-tablespoon cookies, reduce the baking time to approximately 9–11 minutes. Avoid overbaking to preserve the soft, chewy centers.
- Cool and Rest: Allow the baked cookies to cool directly on the warm baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. They will continue to firm up as they cool while maintaining their wonderfully soft, chewy centers.
Notes
- Plump Your Raisins First: For ultra-juicy, soft raisins that won’t absorb moisture from the cookie crumb, soak them in warm water for 10 minutes, then drain thoroughly and pat completely dry with paper towels before folding them into the dough.
- Stick to Rolled Oats: Use old-fashioned rolled oats for a hearty, chewy texture. Quick oats break down too quickly and absorb excess moisture, producing a drier, softer cookie with less noticeable oat texture.
- Do Not Overbake: Remove the cookies from the oven as soon as the edges become lightly golden brown and the centers look just set. Carryover heat from the baking sheet will finish the cooking without drying out the soft, tender interiors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg