This oatmeal raisin cookies recipe is a chewy oat cookie with raisins, not a crisp sugar cookie. It is not a snickerdoodle or a chocolate chip cookie.
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Oatmeal Raisin Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Oatmeal Raisin Cookies. From Alissa.
Ingredients
- 1 cup (226g) butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups (180g) flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups (240g) old-fashioned oats
- 1 cup (150g) raisins
Instructions
- Heat the oven to 350°F (175°C). Line two sheets with parchment.
- Cream the butter and both sugars. Beat in the eggs and vanilla.
- Stir in the flour, baking soda, cinnamon, and salt, then the oats and raisins.
- Scoop 2-tablespoon mounds 2 inches apart. Bake 11 to 13 minutes, until the edges are set and the centers still look soft.
Notes
Old-fashioned oats, not instant. Instant oats turn the cookie sandy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Oats
Rolled oats keep a chew. Quick oats disappear into the dough.
Raisins
A 10-minute soak in hot water, then a drain, keeps them from scorching.
Spread
Too much butter left soft in a hot room makes thin cookies. Cool the dough 15 minutes if it feels greasy.
Texture
The center should wrinkle as it cools. That wrinkle is the chew.
Nutrition (estimated)
About 160 calories per serving. Estimate only, not a lab test.
FAQ
Why are my cookies dry?
Instant oats and an extra minute in the oven both dry them. Use rolled oats and pull them while the centers look pale.
Can I skip the raisins?
Yes. The dough still needs the oats. Dried cherries are the closest swap.
Chill the dough?
Not required. A 20-minute chill makes thicker cookies if your kitchen is hot.
How do I store them?
Airtight for 4 days. They soften as they sit, which is the point.