Easy Oatmeal Raisin Cookies
User Reviews
5.0
3 reviews
Excellent
Easy Oatmeal Raisin Cookies
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This classic oatmeal raisin cookie recipe is a winner for everyone. Packed with chewy rolled oats, plump raisins bursting with sweetness, and a hint of cinnamon for an extra warm touch, these cookies are sure to bring back happy childhood memories. Kids will love the satisfying texture and fruity bursts in every bite, making them the perfect lunchbox companion or after-school pick-me-up. For adults, enjoying a warm, soft oatmeal raisin cookie alongside a steaming cup of coffee makes a delicious and familiar pairing that can't be beat.For more Oatmeal-Inspired Cookies, check out these recipes: Oatmeal Cookies with Coconut and Perfect Oatmeal Cookies with Chocolate Chips.
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Ingredients
- 125 g all-purpose flour , spooned & leveled
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 113 g unsalted butter , cold
- 100 g light brown sugar , firmly packed
- 100 g granulated sugar
- 1 large egg , cold
- ½ tablespoon pure vanilla extract
- 150 g old-fashioned rolled oats or quick oats
- 150 g raisins or dried cranberries
Instructions
- Whisk flour, oats, cinnamon, baking soda, and baking powder in a large bowl.
- In a stand mixer, mix butter, brown sugar, granulated sugar, and salt until a crumbly texture forms. Add the raisins and mix until well distributed.
- Add the flour mixture and mix until a crumbly texture forms. Scrape down the sides of the bowl.
- Lightly beat the eggs and vanilla extract, add them to the mixer, and mix until the cookie dough comes together—don't overmix!
- Cover the dough with plastic wrap and freeze for 15 minutes.
- Scoop 50 g portions of dough, roll into balls, and place in an airtight container. Freeze for at least 2 hours or overnight.
- Preheat oven to 350°F and set a rack in the center position of the oven. Line two large baking sheets with parchment paper. Place cookies on the prepared baking sheets, leaving enough space to expand.
- Bake for 11-14 minutes until the edges are golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Equipments used:
Notes
- How to Store
- Store the cookies in an airtight container at room temperature. They will stay fresh for up to 3 days.
- How to Freeze
- The cookie dough can be frozen for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag, removing as much air as possible. Bake directly from the freezer, adding 1-2 minutes to the baking time.
- To freeze baked cookies, let them cool completely, then store in an airtight container with parchment paper or aluminum foil between layers. Before serving, let the cookies come to room temperature.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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