Classic Oatmeal Raisin Cookies
These Mega Delish Classic Oatmeal Raisin Cookies are soft, chewy and slightly crispy (they are ALL THE THINGS). This recipe is a super quick, one-bowl cookie dough that comes together in a pinch. Be sure to check out my Chewy Oatmeal Raisin Chocolate Chip Cookies if you're looking for more oatmeal fun!
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Servings: 20 Cookies
Ingredients
- 8 tablespoons (113 g) unsalted butter, (room temperature)
- 1 cup (220 g) light or dark brown sugar, (packed (I prefer dark with this recipe))
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg, (room temperature)
- 1 large egg yolk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (135 g) all-purpose flour (how to measure flour)
- 1 1/2 cups (120 g) regular old-fashioned oats
- 1 cup (128 g) raisins (or 170 g dark chocolate, chopped)
- Sea salt flakes for the tops (optional)
Instructions
- Preheat your oven to 350℉ (177℃). Line several baking sheets with parchment paper.
- In an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar and vanilla on medium speed for about 5 minutes or until fully incorporated, light and creamy. Scrape the sides and bottom of the bowl. Add the egg, egg yolk, cinnamon, salt, baking powder, baking soda and mix for about 2 minute more or until everything is well blended. Add in the flour and mix on low until barely blended and you still see streaks of flour. Add the oats and raisins and mix on low for about 30 seconds or until everything is evenly distributed throughout the dough.
- Place 2-tablespoon dough balls about 2-inches apart on the prepared baking sheets. Bake in the center of the oven for about 11 minutes. Sprinkle with sea salt flakes fresh from the oven. (See note below about shaping these cookeis.)Allow to cool completely on the baking sheet. Enjoy! xo
Notes
Your Cookie Dough
You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days, if you want to make the oatmeal cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have oatmeal cookies on-demand…just add a minute or two to the bake time.Brown Sugar
I prefer dark brown sugar if you have it!Shaping Cookies
I'm normally a no-fuss cookie nudger after a cookie bakes. Here's what I mean ;).....when a cookie comes out of the oven it often isn't a perfect circle so I use the edge of my spatula to nudge it back into shape. For these cookies, I like to use a round cookie cutter, or biscuit cutter, that is a bit larger than the cookie. Then place it around the cookie and rotate the cutter to create a really round cookie. It gives them a nice edge. Not necessary, but fun if you have a cutter handy!Sea Salt Flakes
Why aren't we putting sea salt flakes on more cookies? The salty bite really draws out all of those awesome oat-y flavors. Let me know what you think! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo