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!

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