Oatmeal Raisin Cookies
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
23 mins
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Servings
30 cookies
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Calories
171 kcal
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Course
Baked Goods
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Cuisine
International
Oatmeal Raisin Cookies
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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.
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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 eggs room temperature
- 1 teaspoon vanilla
- 180 g all purpose flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 240 g quick cook oats 3 cups
- 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.
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
Show Details
Calories
171kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
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: 30cookies
Amount Per Serving
Calories 171 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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