Oatmeal Raisin Cookies
User Reviews
4.9
Oatmeal Raisin Cookies
Description
This oatmeal raisin cookie recipe mixes all-purpose flour with baking soda, salt, and cinnamon, then combines with creamed butter and sugars, followed by vanilla and an egg. Rolled oats and raisins are stirred in last. The dough is chilled to reduce spreading and enhance flavor before scooping. Cookies are baked on parchment-lined sheets until edges brown but centers remain soft, then cooled on racks.
The cinnamon adds warmth; the oats provide chew and texture, while raisins lend sweetness and moisture. Baking until just golden preserves a tender center. Spacing cookies about 2 inches apart ensures even baking and enough room to spread without merging. The recipe suggests soaking raisins to make them plumper as an option.
These cookies store well in airtight containers and can be frozen baked or unbaked. Measuring flour properly using a scale or spoon-and-level method prevents dryness and tough texture. Butter should be at room temperature, not melted, to shape cookies correctly.
Additional mix-ins like chopped nuts or chocolate chips can be added but will alter the texture and flavor profile. Chilling the dough longer is optional but recommended for better shape and flavor concentration.
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (5g)
- 1/2 tsp cinnamon
- 1/2 cup butter room temperature, (113g, unsalted
- 1/2 cup brown sugar packed (65g)
- 1/3 cup granulated sugar (66g)
- 1 1/2 tsp vanilla extract (7mL)
- 1 egg large
- 1 1/2 cups rolled oats (150g)
- 1 cup raisins
Instructions
- In a medium bowl, whisk together the flour, cinnamon, and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats, and raisings. Cover and chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a cookie scoop (two tablespoons) to drop balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure flour accurately using a scale or fluff and spoon method to avoid dense or tough cookies.
- Room temperature butter helps maintain cookie shape and texture during baking.
- Optionally soak raisins in warm water for 10 minutes and pat dry to make them juicier.
- Chilling the dough for at least 1 hour improves flavor and reduces spreading but is not mandatory.
- If dough is too firm after chilling, let it sit at room temperature for about 10 minutes before scooping.
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Toasted walnuts or pecans (½ to 1 cup) can be added for crunch and flavor.
- Chocolate chips or chunks (½ to 1 cup) can be substituted for nuts for a different taste.
- For more cinnamon flavor, increase to 1 teaspoon cinnamon.
- Place cookies 2 inches apart for proper spreading.
- Cookies are done when edges brown slightly; centers will firm up as they cool.
- Refrigerate raw dough up to 2 days or freeze up to 2 months; baked cookies store in airtight containers for 2 weeks or freeze up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 104kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 130IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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