Oatmeal Raisin Cookies Recipe
User Reviews
5
Oatmeal Raisin Cookies Recipe
Description
The recipe for oatmeal raisin cookies uses a balanced mixture of all-purpose flour, baking soda, cinnamon, nutmeg, and salt sifted together to provide leavening and spice. Butter is creamed with sugars until smooth and fluffy, then combined with egg and vanilla to form a rich base. Rolled oats add chew and texture, while raisins contribute bursts of sweetness throughout the cookie.
Baking at 350°F on parchment or silicone mats creates cookies with soft centers and gentle crisp edges. The spices of cinnamon and nutmeg complement the oats and raisins without overpowering the natural sweetness. The dough can be portioned and stored in the freezer before baking to facilitate advance preparation.
Fruit can be substituted if desired, with options including dried cranberries, currants, nuts, or chocolate chips. Storage in airtight containers keeps the cookies fresh up to one week. To soften cold butter for the dough, cut into pieces and heat briefly at low microwave power. Raisins can be plumped in warm water before use to maintain moisture.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (see note 1)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick, see note 2)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats see note 3, old-fashioned
- 1/2 cup raisins (see note 4)
Instructions
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
- In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
- Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about 1/4 cup at a time) and mix on low speed until just blended. Add the oats and raisins and stir until just combined.
- Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
- Bake until the cookies are golden brown, about 12-15 minutes. Transfer to wire racks and cool completely.
Notes
- Use old-fashioned rolled oats for best chewy texture; instant oats can be substituted but yield less chewiness.
- Soak raisins in warm water if dried out, then pat dry before mixing into dough.
- Softening butter at room temperature takes about 30 minutes; microwave gently at 10% power in 1-minute increments if needed.
- Cookies store well up to one week in airtight containers.
- Freeze dough balls for later baking; bake frozen dough at 350°F for 13 to 16 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 72mg | 3% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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