Oatmeal Raisin Cookie (Soft & Chewy)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
16 - 18
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Calories
265 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Raisin Cookie (Soft & Chewy)
Description
This recipe yields soft and chewy oatmeal raisin cookies made with rolled oats, cinnamon, raisins, and a balanced mix of brown and white sugar creamed into room-temperature unsalted butter. The dry ingredients include all-purpose flour, salt, baking powder, and cinnamon, sifted to ensure even distribution. Eggs at room temperature are added to the creamed butter and sugars to create a uniform dough. Raisins can be soaked briefly in hot water to plump them before adding, enhancing their texture.
The dough is portioned into approximately 4cm balls, spaced on parchment-lined trays, and slightly pressed to flatten before baking at 350°F. Baking on two trays swapped midway ensures even cooking and browning on multiple oven shelves. The result is cookies with chewy interiors and slight firmness on the outside.
Careful attention to butter temperature prevents excessive spreading by avoiding overly soft or greasy butter. Eggs warmed to room temperature mix smoothly, promoting proper texture. The rolled oats offer a hearty chew, balanced by sweet, tender raisins. These cookies store well in airtight containers for up to a week.
Ingredients
- 1 1/2 cups raisins (Note 1)
- 1 1/2 cups all-purpose flour aka plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 250g / 8 oz (2 sticks) butter at room temperature (Note 2, unsalted
- 1 cup brown sugar (packed)
- 1 cup white sugar (granulated. Superfine/caster also ok)
- 2 egg at room temperature (Note 3, large
- 3 cups rolled oats (Note 4)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
- Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
- Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
- Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
- Add eggs: Beat in eggs one at a time until incorporated.
- Mix in flour: Use a wooden spoon to stir the flour mixture in.
- Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
- Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
- Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
- Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Notes
- Measure raisins packed tightly, then separate with fingers to achieve the correct amount.
- Use butter at about 18°C (64°F) for best creaming results; avoid too-soft butter to prevent cookie spreading.
- Warm eggs to room temperature by placing them in warm (not hot) water for 5 minutes before using.
- Standard large eggs weigh about 50-55g; adjust quantities if using significantly different sizes.
- Use traditional rolled oats, not steel-cut oats; quick oats can be used but alter texture.
- Cookies keep fresh in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16- 18
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 66g | |
| Calories | 265cal | 13% |
| Carbohydrates | 41.3g | 14% |
| Protein | 3.6g | 7% |
| Fat | 10.6g | 16% |
| Saturated Fat | 6.1g | 31% |
| Polyunsaturated Fat | 4.5g | 26% |
| Cholesterol | 41mg | 14% |
| Sodium | 168mg | 7% |
| Fiber | 1.9g | 8% |
| Sugar | 23.7g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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