Oatmeal Raisin Cookies
An oatmeal raisin cookie that rivals any bakery. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Servings: 48 cookies (or 20-22 large)
Calories: 108kcal
Ingredients
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (100 g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (200 g) old-fashioned oats
- 1 1/2 cups (234 g) raisins
Instructions
- If baking right away: Position a rack in the center of your oven, and preheat the oven to 350°F/177°C. Prepare a cookie sheet with parchment paper (or you can use a silicon baking mat)
- Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside.
- Combine wet and dry ingredients. In a second bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
- Combine wet and dry mixtures.. Add in your dry ingredients, and with a wooden spoon or spatula stir to combine. Be careful to not overmix.
- Add oats and raisins. Stir in your oats, and raisins with a rubber spatula or wooden spoon.
- Refrigerate dough. I prefer to chill my dough for 24 hours. Simply cover the bowl and refrigerate the cookie dough for 24 hours. When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easy scooping.
- Bake. When ready to bake, pre-heat your oven to 350°F (177°C). For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Place 6-8 onto prepared baking sheet about 2 inches apart.For smaller (regular sized) cookies: Use a 1-inch (small) scoop (or about 1 1/2 tablespoonful) and place 12 cookies about 2 inches apart onto a cookie sheet. Bake on the middle rack for 15-18 minutes for large cookies, or 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft.
- Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
Notes
- Storage: Store these cookies, covered at room temperature, for up to 4 days. Any longer and I would freeze them.
- Freeze: Scoop the cookies onto a cookie sheet, and freeze solid, about 1 hour, then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time. Or to freeze baked cookies, Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
- Oats: You can use either old-fashioned oats or quick oats, but I prefer the texture of old-fashioned.
- Raisins: You can swap out the raisins for another mix-in like chocolate chips or dried cranberries.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 78mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg