5 from 4 votes
Oatmeal Raisin Cookies
These chewy oatmeal raisin cookies have soft centres and crispy edges. Flavoured with cinnamon and vanilla, they are wonderfully buttery and packed with juicy raisins.
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
Servings:
30
cookies
Calories:
171 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 225 g butter 1 cup, softened, salted or unsalted (see notes below)
- 200 g granulated sugar 1 cup
- 210 g light brown sugar 1 cup
- 2 medium or large egg room temperature
- 1 teaspoon vanilla
- 180 g all-purpose flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 240 g oats 3 cups, quick cook
- 130 g raisins 1 cup
Instructions
- Preheat oven to 190℃ Fan/375℉ and line a baking sheet with parchment paper.
- Soak 130 g raisins in a small bowl of hot water and set aside (soaking raisins before using is recommended, see notes below).
- In a medium mixing bowl blend 225 g butter with 200 g granulated sugar and 210 g light brown sugar till creamy. Next blend in 2 medium or large eggs, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
- Sift in 180 g all purpose flour and 1 teaspoon baking soda then stir to mix well.
- Drain the raisins and pat dry then add to the mixture with 240 g quick cook oats stirring to mix well.
- Dampen hands and roll cookie mixture into small balls and arrange 2 inches apart on the baking sheet as they will spread during cooking. Gently press each cookie ball to flatten and bake for 12-13 minutes or till golden with slightly browned edges. Cookies will feel soft to touch but will firm up on cooling. Allow the cookies to cool before serving.
Cup of Yum
Notes
- Chilling the dough - You can chill the cookie dough from 30 mins to overnight before baking which makes the cookie dough a little less sticky and gives richer, chewier cookies. Chilling the dough before baking will make them spread less while baking.
- Raisins - can be soaked in hot water, back/green tea, coffee, fruit juices or maple syrup/honey and water for extra flavour.
- Butter - we usually use salted butter, if using unsalted butter add ⅛ teaspoon salt to enhance the flavours.
- Storing instructions - Store baked cookies in an airtight container and keep in a cool place for up to a week or in the freezer for up to 3 months, thaw and bring to room temperature before serving.
- To freeze the cookie dough either roll into a log and wrap in plastic wrap or shape into cookies and arrange in a container with parchment paper between the layers. The cookies can be baked from frozen adding 2 more minutes to the baking time.
Nutrition Information
Calories
171kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
16mg
(5%)
Sodium
88mg
(4%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
188IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 171
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 88mg | 4% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.