4.7 from 76 votes
Cinnamon Oatmeal Raisin Cookies
These cinnamon-spiced oatmeal raisin cookies blend soft butter and sugars with a hearty mixture of oats, raisins, and walnuts. The dough can soak raisins beforehand to keep them plump, yielding a chewy cookie with a hint of warmth from cinnamon. Slightly crisp edges and tender centers make these satisfying treats. Optional coarse sugar topping provides a subtle crunch and sweetness.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
36
Calories:
161 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup butter room temperature, salted
- 1 cup brown sugar 220 grams, packed
- 1/2 cup granulated sugar 100 grams
- 2 large egg
- 1 teaspoon vanilla extract 6 grams
- 1 1/2 cups all-purpose flour 195 grams
- 1 teaspoon baking soda 5 grams
- 1 1/2 teaspoons ground cinnamon 5 grams
- 1/2 teaspoon salt 3 grams
- 3 cups rolled oats 312 grams
- 1 cup raisins 148 grams
- 1 cup walnuts 119 grams, chopped
- sugar optional, coarse, for topping
Instructions
- Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
- Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
- In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
- Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
- Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
- Mix in the oats, raisins and walnuts.
- Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
- Sprinkle the tops with coarse sugar if desired.
- Bake 10 minutes. Don't overbake them.
- Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.
Cup of Yum
Notes
- Soaking raisins in hot water for 15 minutes before adding to dough helps keep them plump and moist.
- Use room temperature salted butter for easier creaming and enhanced flavor.
- Flatten cookies slightly before baking if you prefer a thinner, crisper texture.
- Store baked cookies in an airtight container to maintain freshness.
Nutrition Information
Calories
161kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
23mg
(8%)
Sodium
115mg
(5%)
Potassium
91mg
(2%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
175IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
18mg
(2%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 36 Serving
Amount Per Serving
Calories 161
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 115mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.