Oatmeal Raisin Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
11 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
Description
This recipe for Oatmeal Raisin Cookies starts with melted butter combined with dark brown and granulated sugar and cinnamon, creating a spiced, sweet base. Eggs, molasses, and vanilla add moisture and depth. The dry mix includes all-purpose flour, cornstarch for tenderness, baking soda for leavening, and salt for balance. Incorporating rolled oats and a good amount of raisins gives the cookies texture and chewiness.
Chilling the dough before baking helps the flavors meld and prevents spreading during baking, yielding cookies with a soft center and slightly crisp edges. Baking at 350°F for 10 to 12 minutes results in cookies that appear slightly underbaked in the middle yet firm up as they cool.
These cookies serve well as a classic home-baked snack or dessert, suitable for enjoying fresh or packing for later. Their hearty oats and sweetness make them a comforting choice for various occasions.
Dough can be made up to five days ahead or frozen for up to three months for convenience. If the dough becomes firm, let it come to room temperature before scooping. Store baked cookies in an airtight container at room temperature to maintain freshness for at least five days.
Ingredients
- 1 cup butter melted and cooled until no longer warm to the touch, unsalted
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 2 egg room temperature preferred, large
- 1 Tablespoon molasses use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 3 cups rolled oats old-fashioned
- 1 ½ cups raisins
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.
Notes
- Cookie dough can be refrigerated up to 5 days before baking; allow to soften at room temperature if too firm.
- Dough balls can be frozen in an airtight container for up to 3 months for later baking.
- Baked cookies store well at room temperature in an airtight container for at least 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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