Oatmeal Raisin Cookies

Home bakery feels!

Oatmeal raisin cookies are so underrated. Wouldn’t you agree?

My guess is that oatmeal raisin non-believers are so stuck on the “raisin” part, that they fail to recognize what this cookie’s all about: warmth, a subtle nuttiness, and a little bit of *spice*. The best part is that despite being simple, they carry this innate depth of flavor and texture. 

Crisp edges, a chewy interior, and a buttery brown sugar cinnamon flavor complemented by tart raisins—everyone, even the raisin haters, just needs to give this recipe a try.

I hope it becomes a classic in your home just as it has become in mine.

P.S. Check out this TikTok for a quick tutorial!

INGREDIENTS

• 160g all-purpose flour
• 200g rolled oats (not instant)
• 3g baking powder
• 2g baking soda
• 3g fine salt
• 4g cinnamon powder
  

• 225g unsalted butter, softened
• 50g granulated white sugar
• 150g brown sugar
• 100g whole eggs, beaten
• 5-10g vanilla extract or paste

• 120g raisins, soaked in 40g Cointreau, rum, or warm water
• Sea salt  for sprinkling, optional

METHOD

1. MIX DRY. In a medium bowl, whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon. Add rolled oats and mix until combined. Set aside.
2. CREAM. In a large bowl or in the bowl of your stand mixer, add unsalted butter, granulated sugar, and brown sugar. Cream together by mixing on medium-high speed until light and aerated, about 5 minutes.
3. MIX WET. While mixing on low speed, add eggs very gradually—making sure it emulsifies between each addition. Once well-incorporated, mix in vanilla.
4. FOLD. Fold ⅓ of the dry mixture onto the wet mixture. Fold in the next ⅓, followed by the last ⅓—just until there are no dry patches. Do not overmix. See tips.
5. RAISINS. Drain raisins to remove excess liquid. Fold into the batter until distributed.
6. CHILL. Cover with cling wrap and chill for at least 1 hour.
7. PREHEAT. Preheat the oven 180°C and line baking trays with parchment.
8. SCOOP. Scoop balls of cookie dough onto the parchment, spaced at least 3 inches apart. (If baking in batches, keep remaining cookie dough in the refrigerator, or store in the freezer to bake on another day.)
9. BAKE. Bake for 12-15 minutes or until the edges are golden brown and set. After removing from the oven, keep cookies on the tray for 5 minutes and *lightly* add sea salt if desired.
10. COOL. Transfer cookies to a wire rack and allow to cool completely for at least 30 minutes before serving. Enjoy!

TIPS

*Never* overmix.
Fold your batter just until incorporated, a.k.a. until you can no longer see any dry patches. Overmixing can lead to gluten development, which can make your cookies tough and dense.

Adjust baking time as needed.
Total baking time is affected by your oven, your cookie portion sizes, and how cold your cookie dough is before scooping. To know when they’re done, it’s best to go by color (golden brown edges!) and not by time.

Make your cookies rounder!
If you want round, bakery-style cookies, use a large spatula to push in uneven edges. You can do this on the last 2 minutes of baking, or right when they come out of the oven.

Customize if you want!
Feel free to add your faves like chocolate chips, walnuts, pecans, and more.

Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!