Oatmeal Raisin Cookies
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
26 mins
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Servings
30 Cookies
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Calories
174 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oatmeal Raisin Cookies
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Oatmeal raisin cookies done right—soft, chewy, and simply delicious. This recipe, adapted from one of my mother-in-law’s best-sellers, is the kind of classic treat you'll make again and again no matter the occasion. These cookies are perfect to fill a cookie jar, slide into your kid's lunchbox, or will be requested for your next cookie tray.
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Ingredients
- 1 ¾ cup flour
- 4 cups old fashioned oats also known as rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cups brown sugar
- ½ cup white sugar
- ¾ cup butter
- ¼ cup milk
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- 1 ½ cup raisins plus extra to top the cookies
Instructions
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
- In a medium sized mixing bowl add flour, oats, baking soda and salt. Mix well until combined, then set the dry ingredients to the side.
- Place butter, brown sugar and white sugar in the base of a large mixing bowl. With an electric mixer combine the butter and sugar until smooth and creamy.
- Add milk, beaten egg, and vanilla to the butter and sugar mixture. With an electric mixer combine until fully mixed. This may feel a little liquidy at this step, but it’s ok because the oats will absorb some of that moisture.
- Pour the dry ingredients and add them to the wet ingredients, combining them with an electric mixer until a dough forms. Scrape the bottom of the bowl to make sure any butter mixture at the bottom is fully combined.
- Place raisins into the dough and mix until just combined.
- Scoop the dough into 1 1/2 tablespoon dough balls (if you have a cookie scoop, this is the middle size cookie scoop) and place on the prepared baking sheets, leaving at least two inches between cookies, baking these cookies 8 per pan. Add extra raisins to the top of the cookie dough balls.
- Bake cookie dough balls for 11-12 minutes, they will look a little bumpy, and will just be beginning to brown on the outside. Place cookies on a wire rack to cool, then enjoy!
Notes
- Instant oats can be swapped into this recipe in a pinch, but you'll lose a lot of the chewy texture with instant oats compared to using old fashioned oats.
- Steel cut oats cannot be swapped into this recipe. Steel cut oats will absorb too much moisture and will leave the cookies dry and crumbly.
Nutrition Information
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Calories
174kcal
(9%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
158mg
(7%)
Potassium
123mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
152IU
(3%)
Vitamin C
0.4mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 158mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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