Oatmeal Raisin Cookies

Quick answer

Total time: 27 min
Level: Easy
Servings: 20 servings
Ingredients: 10

About this dish

Oatmeal raisin cookies combine rolled oats, raisins, cinnamon, and two sugars in a butter-based dough that is chilled before baking.

Soften the butter at room temperature and cream it with the brown and white sugars until the color lightens slightly. Mix in the egg and vanilla, then add sifted flour, cinnamon, and baking soda. Stop when most dry streaks have disappeared and fold in the rolled oats and raisins without prolonged mixing. If the raisins were soaked in warm water, drain and dry their surfaces thoroughly so they do not bring loose moisture into the dough. During the refrigerated rest, the oats absorb moisture from the surrounding batter while the butter firms again. Scoop the cold dough into similar portions with enough space between them, and flatten any unusually thick center gently so the cookies bake evenly. Remove them when the edges have light color but the centers still look slightly soft. A brief rest on the hot tray allows the cookies to set before they move to a rack. Once cool, the rolled oats provide a distinct chew while the raisins remain distributed as moist, sweet pockets and cinnamon runs through the crumb.

Ingredients

servings

IngredientAmountUnit

unsalted butter115 gg

brown sugar120 gg

sugar50 gg

egg1 eaea

vanilla extract1 tsptsp

all-purpose flour130 gg

rolled oats150 gg

ground cinnamon1 tsptsp

baking soda½ tsptsp

raisins100 gg

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Season

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

Heat

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

Heat

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

Heat

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Brown and white sugars are creamed with softened butter to build the dough
Finish cue: Bake at 175°C for 10 to 12 minutes, until the edges are lightly colored while the centers still look a little soft.
Avoid this: If the raisins were soaked in warm water, drain and dry their surfaces thoroughly so they do not bring loose moisture into the dough.
Storage and reheating: During the refrigerated rest, the oats absorb moisture from the surrounding batter while the butter firms again.