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Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies for a Cozy Homemade Treat

Delicious Oatmeal Raisin Cookies that are chewy, comforting, and perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 16 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend for gluten-free cookies.
  • 1 teaspoon Baking Soda Essential for cookie rise.
  • 1 teaspoon Baking Powder Helps maintain softness in your Oatmeal Raisin Cookies.
  • 1 teaspoon Ground Cinnamon Optional nutmeg for added warmth.
  • 1/2 teaspoon Fine Sea Salt Essential for flavor enhancement.
  • 1 cup Unsalted Butter Always use room temperature for best consistency.
  • 1 cup Light Brown Sugar Dark brown sugar offers a deeper flavor hint.
  • 1/2 cup Granulated Sugar Can decrease for a less sweet treat.
  • 1 large Egg Make sure it's room temperature for better mixing.
  • 1 teaspoon Pure Vanilla Extract Essential for depth in sweetness.
  • 3 cups Old-Fashioned Rolled Oats Do not use instant oats for the best texture.
  • 1 cup Raisins Soak in water for a plumper texture.
  • 1/2 cup Semisweet Chocolate Chips Can omit for a traditional oatmeal raisin feel.

Equipment

  • Oven
  • Mixing Bowl
  • Stand Mixer
  • Baking Sheets
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 350˚F and line two baking sheets with parchment paper. To get those juicy raisins, soak them in warm water for 15 minutes, then drain.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and fine sea salt.
  3. In a stand mixer, beat the unsalted butter and both sugars together until fluffy, about 3-5 minutes. Add the egg and vanilla extract, mixing until well combined.
  4. Gradually incorporate the dry ingredients, then gently fold in the rolled oats, soaked raisins, and semisweet chocolate chips (if using).
  5. Scoop and shape the dough into 16 equal portions and flatten each slightly. Place them on the prepared baking sheets.
  6. Bake for 12-14 minutes until the edges are lightly golden and the centers are still soft.
  7. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Optional: Drizzle with a touch of honey or maple syrup for added sweetness. Store with a slice of bread in an airtight container to maintain their soft texture for days.

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