Description
These soft and chewy oatmeal raisin cookies are packed with hearty oats, warm cinnamon, and plump raisins. With a rich, buttery flavor and perfectly chewy texture, they are a nostalgic homemade treat that is easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup raisins
- 3 cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fresh ground nutmeg
- ¾ cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Soak the raisins: Place raisins in a small bowl and cover them with hot water. Let them sit for about 10 minutes to plump up, which keeps them soft and prevents them from drying out in the cookies.
- Mix the dry ingredients: In a large bowl, whisk together the rolled oats, flour, baking soda, salt, cinnamon, and nutmeg. This ensures even distribution of flavors and leavening agents.
- Cream the butter and sugar: In another mixing bowl, beat the softened butter and brown sugar until light and fluffy. This process creates air pockets that contribute to the soft and chewy texture.
- Incorporate the egg and vanilla: Add the egg and vanilla extract to the butter mixture, mixing until well combined. This binds the ingredients together and adds depth to the flavor.
- Combine the wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture, stirring gently to incorporate. Do not overmix, as this can lead to tough cookies.
- Add the raisins: Drain the raisins well, gently press out excess water, and fold them into the dough. Even distribution ensures a perfect bite every time.
- Shape the cookies: Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly press each cookie down to about ½-inch thickness to help them spread evenly.
- Bake the cookies: Place the baking sheets in the oven and bake for 10–15 minutes until the edges turn light golden brown. The centers should still look slightly underbaked, as they will continue to firm up while cooling.
- Cool and serve: Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Notes
- For an extra chewy texture, chill the dough for 30 minutes before baking.
- If you prefer a crispier cookie, bake for an additional 2–3 minutes.
- To make the cookies dairy-free, use coconut oil or a plant-based butter substitute.
- Cookie dough can be frozen in pre-scooped portions and baked directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 19g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 34mg