Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
How to Make Oatmeal Raisin Cookies
1. In a large bowl whisk together the dry ingredients. Remember, sugar actually counts as a wet ingredient!
2. Cream the butter then add the two sugars and mix until lighter in color and fluffy.
3. Add the egg, mix and scrape the bowl down.
4. Add in the dry mixture and mix until almost combined.
5. Add the oats and raisins then mix for a few seconds.
6. Scrape the bowl down and finish folding the mixture together so the raisins and oats are distributed. Cover and chill the dough.
7. Use a small ice cream scoop to gather the dough. You can also use a heaping tablespoon or just eyeball enough for a 1.5 inch ball.
8. Give the dough balls a quick roll in the palms of your hands and place on a baking sheet lined with parchment or a silicone mat and bake.
Pro Tips for this recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it makes a cookie that spreads out less, concentrates the flavor, and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either.
Frequently Asked Questions
How long can you store the cookie dough for?
You might want to only bake up a partial batch of cookies and save some dough for later. Excellent idea! Wrap the dough well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer. When you’re ready to bake, the refrigerated dough can get scooped up and placed right on the baking sheet. Frozen dough needs to warm up a bit so transfer to the fridge for a few hours or overnight before scooping.
How long will Oatmeal Raisin Cookies Keep For?
Properly stored in an airtight container the cookies will keep for up to two weeks. If frozen then the cookies will be good for two months. Like most cookies, these taste best straight out of the oven though!
What’s the Best Butter to use?
You’ll notice recipes generally call for unsalted butter but then have you add salt back into the recipe! Seems odd but the reason is simple. Different brands of butter add different amounts of salt to their product so recipe makers ask for unsalted butter so the amount of salt can be controlled and consistent.
Why are specific types of salt called for in recipes?
If you’re wondering why some specific types of salt are called for it’s because different salts have grains that are smaller or larger SO a teaspoon of salt might be more salty or less depending on the type used. In addition, iodized salt has a sharper taste than sea salt.
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Oatmeal Raisin Cookies
Ingredients
INGREDIENTS
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 5g
- 1 tsp corn starch
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter room temperature, 100g
- 1/2 cup brown sugar 65g, packed
- 1/3 cup granulated sugar 66g
- 1 1/2 tsp vanilla extract 7mL
- 1 large egg
- 1 1/2 cups rolled oats 150g
- 1 cup raisins
Instructions
- In a medium bowl, whisk together the flour, cinnamon, corn starch, and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats, and raisings. Cover and chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.
