American
Oatmeal Raisin Cookies
Chewy oatmeal cookies with raisins, cinnamon, and enough salt that they do not taste only of sugar.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 20
- Difficulty
- Easy
Photo: Vegan Feast Catering (CC BY). Source
Why you’ll love it
- Old-fashioned oats, not instant.
- 350°F.
- Pull them when the centers still look soft.
- Raisins plump in the dough if you give them 10 minutes in hot water. Optional.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Beat butter and both sugars. Beat in the egg and vanilla.
- 2
Stir in flour, baking soda, cinnamon, and salt, then oats and raisins.
- 3
Scoop tablespoon mounds onto a sheet, 2 inches apart.
- 4
Bake 10 to 12 minutes, until the edges are gold. Cool 5 minutes on the sheet.
Pro tips
- If the raisins are very dry, soak them in hot water for 10 minutes and drain.
- Do not use quick oats. The cookie turns pasty.
- A pinch more salt is better than a sweeter dough.
Easy substitutions
- Raisins
- Dried cranberries
- Butter
- Coconut oil
Storage and reheating
Storage
Covered at room temperature up to 4 days.
Reheating
Warm one cookie for a few minutes in a 300°F oven.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 140
- Protein
- 2 g
- Carbs
- 20 g
- Fat
- 6 g
- Fiber
- 1 g
Budget friendly · Oven · Vegetarian
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A half-sheet pan
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