There’s nothing quite like the comforting aroma of oatmeal raisin cookies fresh from the oven. These classic cookies combine the wholesome goodness of oats with the natural sweetness of plump raisins, delivering a chewy, soft texture with every bite. Perfect for snacks, desserts, or sharing with loved ones, this easy-to-follow recipe is a timeless favorite you’ll want to make again and again.
Key Information
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 30 minutes
- Number of Servings: 24 cookies
- Serving Size: 1 cookie
Nutritional Information (Per Serving)
- Calories: 130
- Protein: 2g
- Carbohydrates: 20g
- Fat: 5g
- Fiber: 1g
- Sugar: 11g
Ingredients List
Dry Ingredients:
- 1 ½ cups (120g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- ½ tsp (2g) baking soda
- ½ tsp (2g) baking powder
- ½ tsp (2g) salt
- 1 tsp (3g) ground cinnamon
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 tsp (5ml) pure vanilla extract
Add-Ins:
- ¾ cup (120g) raisins
- Optional: ½ cup (50g) chopped walnuts
Detailed Method of Preparation
- Preheat the Oven: Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in Add-Ins: Using a spatula, gently fold in the raisins (and walnuts, if using) to distribute evenly.
- Shape the Cookies: Scoop dough into 2-tablespoon-sized portions and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Culinary Success
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Plump Your Raisins: Soak raisins in warm water for 10 minutes and drain well to make them extra plump and juicy.
- Experiment with Add-Ins: Try substituting raisins with dried cranberries, chocolate chips, or a mix for a twist on this classic recipe.
- Avoid Overbaking: These cookies will continue to set as they cool, so take them out while the centers are still slightly soft.
Frequently Asked Questions (FAQs)
Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour and ensure your oats are certified gluten-free.
Q: How do I store oatmeal raisin cookies?
A: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Q: Can I use quick oats instead of rolled oats?
A: While quick oats can work, they may alter the texture slightly. Rolled oats provide a chewier, heartier bite.
These soft and chewy oatmeal raisin cookies are a delicious way to enjoy a classic dessert that’s sure to please any crowd. Whether you’re baking for a special occasion or simply treating yourself, this recipe guarantees the perfect balance of flavor and texture. Grab a glass of milk and savor the comforting goodness of homemade cookies!
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