Desserts > Cookies > Drop Cookies > Oatmeal Raisin Cookies Recipe

Classic Oatmeal Raisin Cookies

A timeless classic, these oatmeal raisin cookies are soft, chewy, and packed with comforting flavors. This recipe uses simple ingredients and techniques to deliver perfect cookies every time. Enjoy the warmth of cinnamon and the sweetness of raisins in every bite!

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Packed brown sugar
  • 1/2 cup Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 3 cups Rolled oats
  • 1 cup Raisins
  • 1/2 teaspoon Ground cinnamon

Getting Started

Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.

Combining Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Whisking ensures that the baking soda and salt are evenly distributed, which is crucial for proper leavening and flavor.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming incorporates air into the butter and sugar, resulting in a tender cookie.

Adding Egg and Vanilla

Beat in the egg and vanilla extract until well combined. Ensure the egg is fully incorporated before moving on to the next step.

Mixing in Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as the flour disappears.

Adding Oats and Raisins

Stir in the rolled oats and raisins until evenly distributed throughout the dough. Make sure the oats and raisins are well incorporated for the best texture and flavor in every cookie.

Dropping and Baking

Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cooling

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up.

Nutrition Facts Estimated per 100g of product

Calories: 450kcal; Carbohydrates: 60g; Protein: 6g; Fat: 22g; Fiber: 4g. Note: These values are approximate and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

Consider reducing the amount of sugar used for a healthier cookie. You can also substitute some of the all-purpose flour with whole wheat flour to increase the fiber content. Enjoy these cookies in moderation as part of a balanced diet.

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FAQ

  • Can I use quick oats instead of rolled oats?

    Yes, but the texture of the cookies will be slightly different. Quick oats will result in a finer, more delicate cookie.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Drop the dough by rounded tablespoons onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
  • How do I store these cookies?

    Store the cooled cookies in an airtight container at room temperature for up to 5 days.