Classic Oatmeal Raisin Cookies

These soft and chewy oatmeal raisin cookies are loaded with plump raisins and hearty rolled oats. They are buttery with a hint of cinnamon spice and they stay soft for days.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 118

Author Lily Ernst

Ingredients

1 cup (140g) raisins
1 cup (250ml) hot water
2 cups (200g) quick oats
1 & 1/2 cups (190g) all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup (227g) unsalted butter at room temperature
1 cup (220g) packed brown sugar
1 large egg
1 tsp vanilla extract

Instructions

Soak the raisins in the hot water until plump, about 10 minutes, and drain well.
1 cup (140g) raisins, 1 cup (250ml) hot water
Preheat oven to 350F. Line 2-3 baking sheets with parchment paper.
Stir the oats with the flour, cinnamon, baking soda, and salt in a medium bowl. Set aside.
2 cups (200g) quick oats, 1 & 1/2 cups (190g) all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/2 tsp salt
Beat butter with sugar in a large bowl, using an electric mixer for 3 minutes until fluffy.
1 cup (227g) unsalted butter, 1 cup (220g) packed brown sugar
Beat in egg and vanilla. Stir in the oat mixture, using a wooden spoon. Fold in raisins.
1 large egg, 1 tsp vanilla extract
Using a medium cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets.
Bake for 10-12 minutes are until the edges are golden brown and center is still soft. Cool on baking sheet for 5-10 minutes and transfer to a rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week.

Nutrition