Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 12 min
Yield: 20 servings
Cuisine: American
Ingredients: unsalted butter 115 g; brown sugar 120 g; sugar 50 g; egg 1 ea; vanilla extract 1 tsp; all-purpose flour 130 g; rolled oats 150 g; ground cinnamon 1 tsp; baking soda 0.5 tsp; raisins 100 g

Quick answer

Active time: 27 min
Waiting: See the steps
Level: Easy
Servings: 20 servings
Ingredients: 10

About this dish

Rolled oats outnumber the flour in this dough and drive the texture: chewy, a little rough, clearly an oat cookie.

Brown sugar and cinnamon give a warm sweetness, and raisins sit through it as soft, juicy bits. Resting the dough in the fridge lets the oats soak up moisture and firms the butter again, which helps the cookies hold their shape as they bake.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Let 115 g unsalted butter soften at room temperature.

If you want plumper raisins, soak 100 g raisins in warm water for 10 minutes, drain well, and pat dry. Preheat the oven to 175°C.
2

Beat the softened butter with 120 g brown sugar and 50 g sugar for 2 to 3 minutes, until the color lightens slightly and the mixture looks creamy. Add 1 egg and 1 teaspoon vanilla extract, then mix until smooth.
3

Sift in 130 g all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon baking soda.

Mix only until most dry streaks disappear, because overmixing can make the cookies tougher instead of chewy.
4

Fold in 150 g rolled oats and the raisins with a spatula, turning the dough until the oats are evenly moistened.

Chill the dough for at least 30 minutes so the oats hydrate and the baked cookies stay dense and chewy.
5

Scoop the chilled dough by the tablespoon onto a baking sheet, leaving space between portions because they spread as they bake.

If the centers look too thick, press them lightly with your fingertips so each cookie bakes evenly.
6

Bake at 175°C for 10 to 12 minutes, until the edges are lightly colored while the centers still look a little soft.

Let the cookies firm on the baking sheet briefly, then move them to a rack to cool completely.