Oatmeal Raisin Cookies
Chewy oatmeal cookies with plump raisins, brown sugar and a hint of cinnamon, with crisp edges and soft, thick centers.
- Makes
- 24 cookies
- Prep
- 15 min
- Cook
- 24 min
- Total
- 1 hr 10 min
- Oven
- 350°F175°C
Ingredients
Equipment
- 2 baking sheets
- Parchment paper
- Mixer or sturdy spoon
Instructions
Cover the raisins with hot water for 10 minutes to plump them, then drain and pat dry. Heat the oven to 350°F and line the baking sheets.Cover the raisins with hot water for 10 minutes to plump them, then drain and pat dry. Heat the oven to 175°C and line the baking sheets.
Whisk the flour, baking soda, cinnamon and salt in a bowl.
Beat the butter with both sugars until creamy, 2 minutes. Beat in the eggs and vanilla.
Mix in the flour mixture, then the oats and raisins, until evenly combined.
Scoop rounded 2-tablespoon balls onto the sheets with a 2-inch gap between them. Bake one sheet at a time until the edges are golden but the centers still look soft, 11–13 minutes.Scoop rounded 2-tablespoon balls onto the sheets with a 5 cm gap between them. Bake one sheet at a time until the edges are golden but the centers still look soft, 11–13 minutes.
Cool on the sheet for 5 minutes before moving to a rack; they firm up as they cool.
Notes
- Chill the dough for 30 minutes for thicker cookies that spread less.
- Keeps 5 days in an airtight tin.
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Nutrition estimate
- Calories
- 185
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 7 g
Per cookie, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
