Chewy Oatmeal Raisin Cookies
User Reviews
5
Chewy Oatmeal Raisin Cookies
Description
Chewy Oatmeal Raisin Cookies feature a blend of butter, brown sugar, and granulated sugar creamed together to form a fluffy base. Incorporating rolled oats and raisins into the batter adds chewy texture and bursts of fruity sweetness, while cinnamon offers a warm undertone. Baking at 350°F, the cookies develop a golden exterior and maintain a tender chew inside.
The cookies are portioned using a cookie scoop and baked on parchment-lined sheets for even cooking and easy cleanup. Their texture makes them suitable for enjoying with a glass of milk or as a portable snack. Cooling them on the pan briefly before transferring ensures they hold their shape.
For storage, keep cookies in an airtight container at room temperature or refrigerate for up to a week. Freeze dough balls initially on a tray before bagging to maintain freshness for about a month. This recipe allows substitution of gluten-free flour blends if needed, though almond or coconut flour alone have not been tested here.
Ingredients
- ½ cup butter at room temperature, 1 stick, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup raisins
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add the egg and vanilla and mix for 1-2 minutes.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats and raisins and mix at low speed for about 1 minute, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 3 inches apart. Bake for about 10-12 minutes, or until the cookies are golden brown.
- Let cool on the pans for 5 minutes, then transfer to a cooling rack until completely cool.
Notes
- Store leftover cookies in an airtight container for up to 7 days at room temperature or in the fridge.
- Freeze cookie dough balls on a baking sheet until solid before transferring to a sealed bag; store up to 1 month for best flavor.
- The recipe supports gluten-free baking using a suitable all-purpose gluten-free flour blend, but almond or coconut flour alone have not been tested.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 128kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 54mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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