OATMEAL RAISIN COOKIES

Oatmeal raisin cookies

OATMEAL RAISIN COOKIES

#SIAintheKitchen

Gotta love a classic cookie recipe. Anybody else here a fan of oatmeal raisin cookies?

Oatmeal raisin cookies are timeless. Soft, chewy cookies filled with plump raisins, a hint of cinnamon and lots of oats. To me, it has always been a “breakfast” cookie – in fact, I believe it served as the original breakfast cookie. It’s basically like a bowl of oatmeal but in cookie form, right? This is my 10-year old brain speaking.

I feel that it is really hard to fuck this recipe up. The proportions are great, there’s not much spread with the cookies, and the oatmeal to raisin ratio is on point. Really no complaints here except that I would personally love to add some almonds in here – I believe pecans or walnuts would equally be as good, if not better. The only thing I would change is to decrease the amount of sugar in this recipe as I personally found it to be quite sweet.

I used an icecream scoop to portion these out evenly and I came out with mini cookies – great for snacking and sharing with everyone at the office. These would also make great little ice cream sandwiches as well – a seasonal treat or a little pick me up! I hope you’ll enjoy these as much as I did!

OATMEAL RAISIN COOKIES – makes 24 cookies (adapted from AllRecipes)

  • ½ cup unsalted butter, softened at room temperature

  • ½ cup granulated sugar

  • ½ cup golden brown sugar

  • 1 egg

  • ½ tsp madagascar bourbon vanilla extract

  • ½ cup all-purpose flour

  • ½ tsp baking soda

  • ½ tsp ground cinnamon

  • ¼ tsp salt

  • 1 ½ cups rolled oats

  • ½ cup sultana raisins

  1. Preheat the oven to 375F and place the racks in the middle of the oven. Line baking sheets with a non-stick surface or mat and set aside.

  2. Cream together the butter and the sugar together for 3 minutes. Add in the sugars and continuing beating until the mixture doubles in size.

  3. Add in the egg and vanilla and scrape down the sides so that the batter is well-incorporated.

  4. Slowly add in the flour, baking soda, cinnamon and salt. Gradually add in the rolled oats and gently fold in the raisins.

  5. By the cookie scoop, drop balls of dough onto the baking sheet, allowing 1” of space in between each cookie. Bake for 8 – 10 minutes or until the edges are golden brown. Transfer to a cooling rack and consume. Store any leftovers in an airtight container for up to 3 days.

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