Oatmeal Raisin Cookie Recipe
User Reviews
5
Oatmeal Raisin Cookie Recipe
Description
The recipe starts with browning butter until it develops a nutty aroma, which enriches the cookie dough's flavor profile. Sugars and oil are mixed in, followed by eggs, vanilla, and a blend of all-purpose flour, salt, baking soda, and cinnamon for spiced warmth. Rolled oats and raisins provide chewiness and bursts of sweetness.
The cookies are scooped onto prepared baking sheets and gently pressed down before baking at 375°F. They bake until the edges set but centers remain soft, giving a tender bite. Cooling briefly on the sheets before transferring to racks helps them hold their shape.
This versatile dough allows substitution of other dried fruits like cranberries or even chocolate chips. Properly measuring flour, ideally by weight, ensures consistent texture. The cookies store well and make practical treats for lunchboxes or tea time.
Ingredients
- 1/4 cup butter
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg large
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- 1 cup+ 2 tablespoons all-purpose flour properly measured2
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 ¾ cups rolled oats old-fashioned
- 1/2 cup raisin
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt butter in a small saucepan over medium-high heat, stirring occasionally, until the butter turns amber brown and smells nutty, about 2 minutes.
- Pour the butter and any browned bits into a large, heatproof bowl.
- Stir in the brown sugar, granulated sugar, and oil until combined.
- Add the egg, egg yolk, and vanilla. Whisk in until combined.
- Add flour, salt, baking soda, and cinnamon. Stir in just until combined.
- Stir in oats and raisins.
- Scoop dough by 1.5 tablespoon (medium cookie scoop) and place dough scoops 2 inches apart on prepared baking sheet.
- Gently press the dough down slightly.
- Bake 7-10 minutes, or until the edges of the cookies are set and the centers are soft.
- Let cookies cool on sheet for 5 minutes.
- Transfer to a wire cooling rack to cool completely.
Notes
- Using light brown sugar instead of dark is possible but yields a milder flavor.
- Weigh flour for accuracy; alternatively, lightly spoon and level it to avoid dense cookies.
- Other dried fruits or chocolate chips can replace raisins to vary the cookies.
- Cookies have soft centers and set edges when baked properly; adjust baking time for desired texture.
- Nutrition values are approximate and should be considered estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 227kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 114mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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