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!
- 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)
- 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!