Oatmeal Raisin Cookie's
Oatmeal Raisin Cookie's
Introduction
These oatmeal raisin cookies are chewy, lightly spiced,
and perfect for school lunchboxes or a cozy snack with tea
.
The recipe below makes about 24 medium cookies (≈2 tablespoons dough per cookie).
Prep + bake time: ~22–25 minutes total.
Ingredients
1½ cups (180 g) all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 tsp ground cinnamon
½ cup (113 g) unsalted butter, softened
1 cup (220 g) packed brown sugar
½ cup (100 g) granulated sugar
1 large egg (about 50 g)
1 tsp vanilla extract
3 cups (≈255 g) old-fashioned oats (rolled oats)
1 cup (≈150 g) raisins
Optional: ½ cup (60 g) chopped walnuts or pecans
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Method — Step by step
1. Preheat & prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients: In a medium bowl whisk together 1½ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon. Set aside.
3. Cream butter & sugars: In a large bowl (or stand mixer with paddle) beat ½ cup softened butter with 1 cup brown sugar and ½ cup granulated sugar until smooth and slightly fluffy — about 1–2 minutes.
4. Add egg & vanilla: Beat in the egg and 1 tsp vanilla until combined.
5. Combine with dry: Add the flour mixture to the butter mixture and mix just until mostly incorporated — don’t overmix.
6. Fold in oats & raisins: Stir in 3 cups oats and 1 cup raisins (and nuts, if using) until evenly distributed.
7. Portion cookies: Using a spoon or small cookie scoop (about 2 tablespoons per cookie), drop dough onto prepared baking sheets about 2 inches apart. For uniform cookies, gently press slightly to flatten.
8. Bake: Bake at 350°F (175°C) for 10–12 minutes — cookies should be golden at the edges but still soft in the center. (Ovens vary: check at 10 minutes.)
9. Cool: Let cookies rest on the baking sheet 4–5 minutes to set, then transfer to a wire rack to cool completely.
Yield & timing
Makes ≈24 medium cookies
Prep: 10 minutes | Bake: 10–12 minutes | Finish/cool: 5–8 minutes
Total time: ~22–25 minutes
Nutrition estimate (approximate)
> Notes: These are estimates based on common ingredient nutrition values and the ingredient weights listed above. Actual values vary by brand, exact measurements, and cookie size.
Batch total (all 24 cookies): ≈ 4,215 kcal
Per cookie (1 of 24):
Calories: ≈ 176 kcal
Carbohydrates: ≈ 30.8 g
Protein: ≈ 3.1 g
Fat: ≈ 4.9 g
Fiber: ≈ 1.6 g
Sodium: ≈ 104 mg
(If you add ½ cup chopped walnuts, calories and fat will increase — roughly +40–50 kcal per cookie depending on final distribution.)
Helpful baking tips
Don’t overbake. Oatmeal cookies continue to cook a little on the
hot baking sheet; pull them when edges are set and
centers still look slightly soft. That yields chewy cookies.
Use old-fashioned (rolled) oats for
the best chewy texture. Quick oats make a softer, less textured cookie.
Chill the dough (optional). If your dough is soft
or spreading too much, chill 20–30 minutes. Chilling can improve shape and flavor.
Make cookies uniform. Use a 2-Tbsp scoop for consistent size and baking time.
Raisins swap: Try chopped dried cranberries, chopped dates, or chocolate chips for variations.
Vegan version: Replace butter with ½ cup coconut oil (or vegan butter)
and use a flax egg (1 Tbsp ground flax + 3 Tbsp water, chilled) — texture will differ slightly.
Storage: Keep at room temperature in an airtight container for up to 4 days,
or freeze baked cookies for up to 2 months.
You can also freeze raw cookie dough balls on a tray,
then store in a bag; bake from frozen adding 1–2 minutes.
Boost fiber & nutrition:
Add 2 Tbsp ground flaxseed, or swap ¼ cup of flour for almond flour for a nuttier flavor
(adjust moisture if needed).
Make ahead: Dough keeps in fridge up to 48 hours; flavors deepen with time.
Serving ideas
Warm cookie with a pat of butter or a scoop of vanilla ice cream.
Crumble over Greek yogurt with honey for a dessert parfait.
Pack two with a paper towel in between for the lunchbox — the towel keeps them from getting too soft.
