These delightfully chewy Oatmeal Raisin Cookies are loaded with healthy rolled oats and sweet raisins with delicate caramel and vanilla flavors.
Golden brown with a crisp edge on the outside but buttery and soft inside. These homemade cookies are so easy to make and delicious that you will never go back to buying them again.
Best Oatmeal Raisin Cookies
This classic drop dough cookie recipe is, without a doubt, one of the easiest and healthiest out there. Using oats and raisins makes them rich in fiber, vitamins, and proteins.
Which makes them the best treats to keep in your cookie jar. Aside from their nutritional value, they are also absolutely yummy!
It's like having your favorite morning meal in the form of a baked treat that you can enjoy any time of the day and bring with you anywhere. You can also try my Cornflake Cookies for more breakfast-inspired treats!
And if you are a raisin fan like I am, who is to stop you from adding a bit more of these chewy goodies into the cookie batter?
So, if you have not tried it before, then now is the perfect time to do it. I guarantee that it will quickly turn into one of your favorite cookies.
Why We Love This Oatmeal Cookie Recipe
HEALTHY - These chewy oatmeal cookies are healthier than most cookies.
STAPLES - And they require just a handful of ingredients you already have in your fridge and pantry!
TIME - A quick cookie recipe that is done in less than 20 minutes! Just mix all the ingredients, drop the batter on the baking sheet and bake. Easy peasy!
TREATS They are perfect for potlucks, bake sales, and picnics. You can also make a batch to give as a holiday gift to your friends and family.
VERSATILITY - It is pretty easy to swap or omit the ingredients used to fit your personal preferences or dietary requirements.
BUTTER- I used unsalted butter in this recipe. Aside from adding a great flavor, it also helps to form cookies into perfect shapes.
BROWN SUGAR - has more moisture content than white sugar and will give the cookies a caramel-like taste after baking.
EGG - binds the dough and makes the cookies extra moist and chewy!
VANILLA EXTRACT - this is where the cookies get their delicate flavor and amazing aroma.
FLOUR - I used all-purpose flour to make the dough. It is suitable for making chewy cookies like this one.
BAKING POWDER & BAKING SODA - are used to make the dough rise and make them softer.
SALT - a little salt in the dough will enhance the flavors and richness of the cookies.
ROLLED OATS- it is quite easy to turn this healthy breakfast food into a sweet treat. Old-fashioned oats are thicker and turn chewier as they bake compared to instant oats.
RAISINS - give the cookies a sweet and fruity flavor to the cookies. For plump raisins, hydrate them in warm water for a few minutes before adding to the dough.
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CINNAMON - you can give these cookies a flair of fall flavors by adding warm and fragrant cinnamon powder to the dough.
NUTS - some chopped pecans or almonds will give the cookies additional flavor and crunch. Raisins and walnuts are a fabulous combination.
DRIED FRUIT - if you are not fond of raisins, dried cranberries or apricots, or currants will do. Or you can also swap them with chocolate chips.
OATMEAL RAISIN COOKIE BARS - instead of placing balls of cookie dough on the baking sheet, spread it evenly into the pan and bake until golden brown.
MAKE IT VEGAN - by using dairy-free butter and a flax egg instead. To make a flax egg combine 3 tablespoons of water with a tablespoon of flaxseed.
How To Make Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are one of those recipes everyone gets excited about. Here's a quick rundown of how you can make them yourself in no time.
- Cream butter and dark brown sugar and add egg and vanilla and whisk until creamy.
- Add dry ingredients, then stir in the oats and raisins.
- Drop dough onto two baking sheets with parchment paper and bake cookies for 12-15 minutes.
Dos and Don't
- DO make sure that the butter is softened before using it.
- Don't use salted butter. Always, always, always use unsalted butter for all of your baking.
- DO measure your flour correctly. Too much flour on the dough will prevent it from spreading and make the cookies dry and tough.
- DO bake the dough right away after mixing; otherwise, refrigerate them first. The texture of the cookies depends on the temperature of the dough upon baking. Warm dough will result in flatter cookies, while chilled dough will make a softer and chewy cookie.
- DO use a measuring spoon or large cookie scoop consistently to make uniform-sized cookies so they bake evenly.
- Don't place the dough balls too near each other. They will flatten and expand in the oven, so space them at least 2 inches apart.
- Do let the cookies rest on a wire rack for a few minutes to set before serving.
How To Store and Keep This Recipe
Store cookies in an airtight container or jar and place them in a cool, dry place. You can enjoy them fresh, soft, and chewy for a week.
If you want them to last longer, freeze them for up to 3 months. The same applies to frozen oatmeal cookie dough.
Then, just reheat or bake in the oven directly without any thawing needed.
If You Like This Recipe, You Might Like These
Spekulatius - Classic German Spiced Cookies
Vanillekipferl - Crescent Shaped Vanilla Almond Cookies
Thumbprint Cookies - simple Sugar Cookies with a jam-filled center
Key Lime Cookies - sweet and lightly tangy cookies
Chai Cookies - the ultimate fall treat for a hot cup of coffee or tea
Did you try our Oatmeal Raising Cookies? Please take a moment to rate the recipe below!
Oatmeal Raisin Cookies
- ½ cup butter unsalted, room temperature
- 1 cup brown sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups rolled oats
- 1 cup raisins
- Preheat the oven to 350º Fahrenheit. Line a baking sheet with parchment paper.
- Beat brown sugar and butter in a large bowl until well blended. Add egg and vanilla extract and continue to beat until well combined.
- Add flour, baking powder, baking soda, and salt.
- Stir in oats and raisins into the dough.
- Use a tablespoon or cookie scoop to place the dough on the baking sheet. Space about 2 inches apart. Bake for 12-15 minutes.
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