Oatmeal Raisin Cookies
Soft, thick, and loaded with oats and raisins, these Oatmeal Raisin Cookies are a fiber-rich, protein-boosted treat. Quick to make, they’re perfect for snacking, breakfast, or dessert, offering wholesome indulgence in every bite.
Equipment
- Large mixing bowl (1)
- Stand mixer with paddle attachment or handheld mixer – 1
- Measuring Cups and Spoons (as needed)
- Parchment paper or silicone baking mats – 2 sheets
- Baking sheets (2)
- Wire rack – 1
- Plastic wrap – 1 roll
- Cookie scoop (1.5 tablespoons) – 1
Ingredients
- 1 cup 125 g all-purpose flour, spooned & leveled
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups 150 g old-fashioned rolled oats
- ½ cup 115 g unsalted butter, softened
- ½ cup 100 g packed light or dark brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 150 g raisins
Instructions
- Prepare Your Dry Ingredients: In a large mixing bowl, combine all-purpose flour, ground cinnamon, baking soda, and salt.Whisk thoroughly to ensure the ingredients are evenly distributed. This creates a uniform base for your cookies, helping them rise evenly and have a consistent flavor. Once mixed, stir in the rolled oats so they are fully coated with the flour mixture. Set this dry mixture aside temporarily while you prepare the wet ingredients.
- Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment—or using a handheld mixer in a large bowl—add softened unsalted butter, brown sugar, and granulated sugar. Beat the mixture on medium speed for 1 to 2 minutes until it becomes light, fluffy, and smooth. This step is crucial because creaming incorporates air, giving your cookies a soft and tender texture.
- Incorporate Egg and Vanilla: Add the egg and pure vanilla extract to the creamed butter and sugar. Mix on medium speed until fully combined. Stop occasionally to scrape down the sides of the bowl with a spatula, ensuring no streaks of butter or sugar remain unmixed. The result should be a smooth, cohesive, and slightly glossy batter ready for the dry ingredients.
- Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredient mixture into the wet mixture. Mix on low speed to avoid overworking the dough, just until combined. The dough should be thick but pliable. Avoid overmixing here, as it can make cookies tough.
- Add the Raisins: Gently fold in raisins using a spatula, ensuring they are evenly distributed throughout the cookie dough.Each cookie should have a good amount of raisins, providing bursts of natural sweetness in every bite.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling solidifies the butter, which helps the cookies hold their shape while baking and enhances their flavor. This step also prevents them from spreading too thin in the oven.
- Preheat Oven and Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures the cookies bake evenly and prevents sticking. Set the prepared baking sheets aside.
- Scoop and Shape the Cookies: Once the dough is chilled, remove it from the refrigerator. Using a 1.5-tablespoon cookie scoop, portion out dough and place each scoop onto the prepared baking sheets, leaving at least 2 inches of space between them.Roll each portion into a ball, then gently press down with your fingers to slightly flatten them. This step ensures even baking and that each cookie spreads just the right amount.
- Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops are set. The centers may appear slightly soft, but they will firm up as the cookies cool. Keep an eye on them to prevent overbaking, which can dry out the cookies.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Cooling ensures the cookies hold their shape and achieve the perfect chewy texture.
- Storage and Freezing (Optional): Once completely cooled, store cookies in an airtight container at room temperature for up to one week. To freeze baked cookies, place them in a freezer-safe bag or container for up to 3 months. To freeze cookie dough, scoop dough onto a lined baking sheet, slightly flatten each ball, freeze 1–2 hours, then transfer to a large freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Notes
- Use old-fashioned rolled oats for a chewier texture; quick oats can be substituted but may alter chewiness.
- Bring your egg to room temperature by placing it in warm water for 5–10 minutes for better mixing and fluffier cookies.
- Chilling the dough is essential to prevent spreading and to develop richer flavor.
- Don’t overmix the dough once flour is added, as it can make cookies dense.
- Adjust raisins or other add-ins like chopped nuts or chocolate chips according to taste.
- Flattening the cookie slightly before baking ensures an even bake and soft center.
