Oatmeal Raisin Cookies
User Reviews
5.0
180 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 1 min
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Servings
30 cookies
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Calories
186 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oatmeal Raisin Cookies
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This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required! Recipe includes a how-to video.
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Ingredients
- 1 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 1 1 cup dark brown sugar firmly packed
- ½ ½ cup granulated sugar
- ¾ ¾ teaspoon ground cinnamon
- 2 2 large eggs room temperature preferred
- 1 1 Tablespoon molasses use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand
- 1 1 Tablespoon vanilla extract
- 2 2 cups all-purpose flour
- 1 1 Tablespoon cornstarch
- 1 1 teaspoon baking soda
- ¾ ¾ teaspoon table salt
- 3 3 cups old-fashioned rolled oats
- 1 ½ 1 ½ cups raisins
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Instructions
- In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
- Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
- Gradually stir dry ingredients into butter mixture until completely combined.
- Add oats and raisins and stir until oats and raisins are uniformly distributed.
- Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
- Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 ½-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Equipments used:
Notes
- This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
- Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
186kcal
(9%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
105mg
(4%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
205IU
(4%)
Vitamin C
1mg
(1%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 186kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 105mg | 4% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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