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Chewy oatmeal raisin cookies with rolled oats and raisins
Vagner Carvalho

Chewy Oatmeal Raisin Cookies

These oatmeal raisin cookies combine chewy rolled oats, warm cinnamon, and pockets of soft fruit. A short chill gives the flour and oats time to absorb moisture, so the cookies spread more evenly.
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Prep Time 20 minutes
Cook Time 24 minutes
Resting, Chilling or Cooling 35 minutes
Total Time 1 hour 19 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter softened
  • 100 g light brown sugar packed
  • 50 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 150 g old-fashioned rolled oats
  • 120 g raisins

Method
 

  1. Cream the softened butter and both sugars for 2 to 3 minutes. Beat in the egg and vanilla, scraping the bowl.
  2. Whisk flour, baking soda, cinnamon, and salt separately. Mix into the butter mixture just until combined. Fold in oats and raisins; cover and chill 30 minutes.
  3. Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Divide dough into 24 portions, about 34 g each. Space 2 inches apart and flatten slightly.
  4. Bake one tray at a time for 11 to 13 minutes, until golden at the edges and just set in the center. Use a cool baking sheet for each batch.
  5. Cool on the tray 5 minutes, then transfer to a rack.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.