Oatmeal Raisin Cookies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
1 hr
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Total Time
1 hr 27 mins
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Servings
33 cookies
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Calories
928 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Raisin Cookies Recipe
Description
This Oatmeal Raisin Cookies Recipe begins by creaming salted butter with light brown sugar until fluffy, then adding egg and vanilla. A dry mixture of all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon is combined gradually. Finally, old-fashioned oats and raisins are folded into the batter. Chilling the dough for 1-2 hours helps the cookies maintain shape and develop flavor.
Baking at 350°F on parchment or silicone mats, the cookies are dropped with spacing to allow spreading. They bake until lightly browned but still soft in the center. Cooling on the pans briefly before finishing on wire racks promotes even texture throughout. The cookies offer a balance of chewy oats and sweet raisins, complemented by a cinnamon undertone.
These cookies are suitable for snacks or dessert, pairing well with milk or tea. The recipe yields a moderate batch with familiar, classic flavors focused on oatmeal and raisin textures and spices.
Ingredients
- ½ cup butter softened, salted
- 1 cup brown sugar light; firmly packed
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup old-fashioned oats
- 1 cup raisins
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar at medium speed until fluffy (about 3-4 minutes), scraping the sides of the bowl periodically. Add egg and vanilla extract; beat well.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- While the mixer is on low speed, gradually add the flour mixture just until combined. Fold in the oats and raisins. Cover and refrigerate for 1-2 hours.
- Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
- Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
- Bake until cookies are lightly browned, but still slightly soft (about 12 minutes). Let cool on pans for 3 minutes. Remove from pans and let cool completely on wire racks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33cookies
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 92.8kcal | 5% |
| Carbohydrates | 18.1g | 6% |
| Protein | 1.2g | 2% |
| Fat | 3.1g | 5% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 13.1mg | 4% |
| Sodium | 80.7mg | 3% |
| Potassium | 66.4mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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