Perfect Oatmeal Raisin Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20
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Course
Dessert
Perfect Oatmeal Raisin Cookies
Description
The Perfect Oatmeal Raisin Cookies use a blend of all-purpose flour, oats, raisins, and spices with coconut oil or butter to create a moist, chewy texture complemented by cinnamon and a hint of salt. The dough incorporates both whole eggs and egg yolks for richness, while baking soda and powder provide lift and tenderness. After mixing dry and wet ingredients, the dough rests or chills to improve consistency and manage stickiness.
Baking at 350°F produces cookies that are set around the edges but slightly underbaked in the center, offering a soft bite once cooled. Rolling the dough into uniform balls ensures consistent size and even baking. Optional walnuts add crunch and nutty flavor when included.
These cookies are suited for snacking or dessert, pairing well with milk or tea. Their texture and flavor make them approachable for everyday baking without complex techniques.
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup coconut oil melted, or unsalted butter
- 3/4 cup brown sugar packed
- 1 egg large
- 1 egg large, yolk
- 2 teaspoons vanilla
- 1 1/2 cup rolled oats whole
- 3/4 cup raisins
- 1/2 cup walnuts optional, chopped
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
- Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
- Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
User Reviews
Overall Rating
4.8
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