Oatmeal Raisin Cookies

Okay, am I the only one who LOVES oatmeal raisin cookies? Honestly, it’s chewy #endofdiscussion! I love raisins and I love oatmeal, so this cookie is a dream come through for me. Now I have had my fair share of oatmeal cookies, some hard, some soft, and some without zero chewy, (side eye) but I wanted to create my own.

This is the very first time I am tackling this recipe and I was very happy with the results. It is a quick and easy recipe that can be whipped up in less than 10 mins and be eaten in 20!

This is a thinner cookie, but it packs a mean punch, if that is your thing then this oatmeal raisin cookie is for you. Now let’s get into this recipe!

Ingredients

240g Flour
200g White Sugar
180g Brown Sugar
5g Salt
100g (2) eggs
210g Unsalted Butter
3g Baking Soda
150g Oats (quick oats)
3g Cinnamon (ground)
140g Raisins ( I used Thompson)

Method

Preheat oven at 375F, line your baking sheet with parchment or a silicone baking mat.
Melt butter and set aside.
Cream butter, sugars and salt together until nice and fluffy add vanilla extract if using here.
Sift all dry ingredients together into a bowl and set aside
Once butter and sugar has been creamed properly, add eggs one at a time and mix until mixture is cohesive.
Once eggs are fully incorporated, add dry ingredients and stir until absorbed.
Add oats in stages and mix after each addition. It may seem like a lot ( it is but totally worth it!)
Add raisins and mix.
Once dough is fully incorporated scoop with your choice scoop or use a regular spoon.
Bake for 8-10 minutes depending on your oven.

Things to Note

If you are short on time, and not able to bake right away just scoop your dough and chill until you are ready to bake.
Cookies will look slightly under baked, but they are not, let them cool before eating.
Make sure there is enough space between cookies on the baking tray, as they do spread a bit during the baking process.
The cookie dough can be frozen and saved for a later baking day. Flatten dough with your palm before placing it into a food saver vacuum pack. I suggest freezing dough in small batches of 6 (or any number that is suitable for your baking style).

Here is a full video on how to make these Oatmeal Raisin Cookies!