Description
These classic Oatmeal Raisin Cookies are soft, chewy, and packed with wholesome oats and sweet raisins. Perfect for a comforting snack, they combine the warmth of cinnamon and the richness of vanilla in a delightful homemade treat.
Ingredients
Scale
Cookie Dough
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla (optional)
- 1 tsp ground cinnamon (optional)
- 150 g plain flour
- 150 g rolled oats
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 200 g raisins
Instructions
- Prepare the Butter and Sugars: Add the unsalted butter, light brown sugar, and white granulated sugar to a bowl. Beat them together until the mixture becomes creamy and smooth, forming the base for your cookie dough.
- Add Egg and Flavors: Incorporate the medium egg into the creamed mixture and beat again until fully combined. If you choose to use vanilla and cinnamon, add them at this stage to infuse the dough with warm, aromatic flavor notes.
- Mix Dry Ingredients: Stir in the plain flour, rolled oats, baking powder, bicarbonate of soda, and sea salt. Beat the mixture until it forms a uniform cookie dough, ensuring all dry ingredients are well incorporated.
- Add Raisins: Fold in the raisins and beat the dough until they are evenly distributed throughout, contributing sweetness and texture.
- Shape the Dough: Weigh the dough and divide it into ten portions of approximately 85g each (you can make smaller or larger cookies ranging from 60g to 120g if desired). Roll each portion gently into balls, avoiding tight rolling to allow proper spreading during baking.
- Chill the Dough: Place the cookie dough balls in the freezer for at least 30 minutes or refrigerate for about 1 hour. Chilling helps the cookies maintain their shape and improves texture.
- Preheat the Oven: While chilling the dough, preheat your oven to 200ºC (or 180ºC fan). If your oven runs hot, adjust the temperature between 160ºC and 170ºC to prevent burning.
- Arrange and Bake: Remove the dough balls from the freezer or fridge and place them on a lined baking tray, spacing them evenly (about five per tray). Bake in the preheated oven for 10-12 minutes until golden around the edges.
- Cool the Cookies: Once baked, leave the cookies on the baking tray to cool for at least 30 minutes. They will continue baking slightly from residual heat and will firm up during this time.
- Serve and Enjoy: Once cooled, enjoy these deliciously soft and chewy oatmeal raisin cookies as a snack or dessert.
Notes
- These cookies are best enjoyed soft and chewy—avoid over-baking for optimum texture.
- Freezing or refrigerating the dough helps the cookies hold their shape and improves flavor development.
- You can adjust the size of cookies by changing the dough portion size between 60g and 120g.
- Optional additions like vanilla extract and cinnamon enhance the flavor but can be omitted if preferred.
Nutrition
- Serving Size: 1 cookie (approx. 85g)
- Calories: 330 kcal
- Sugar: 17 g
- Sodium: 191 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 27 mg
