Description
These soft and chewy oatmeal raisin cookies are a timeless treat featuring plump raisins, cinnamon-spiced oats, and a perfect balance of brown and white sugars. The cookies are slightly crisp on the edges with a tender, chewy center, making them ideal for snack time or a comforting dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon powder
- 3 cups rolled oats
- 1 1/2 cups raisins
Wet Ingredients
- 250g / 8 oz (2 sticks) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 cup white granulated sugar
- 2 large eggs, at room temperature
Instructions
- Preheat oven: Preheat your oven to 180°C/350°F (160°C fan). Adjust the oven racks to the middle and lower positions, ensuring there is about 4 inches (10cm) between each rack. Line two baking trays with parchment or baking paper.
- Prepare raisins (optional): Soak the raisins in boiled water for 10 minutes to plump them up. Drain and pat dry thoroughly before using.
- Sift dry ingredients: In a bowl, sift together the all purpose flour, salt, baking powder, and cinnamon powder. Set aside.
- Cream butter and sugars: Using a stand mixer or electric mixer, beat the unsalted butter until creamy. Gradually add the brown sugar and white sugar, beating until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in dry flour mixture: Using a wooden spoon, gently stir the sifted dry ingredients into the creamed butter and sugar mixture until just combined.
- Incorporate oats and raisins: Stir in the rolled oats and prepared raisins. This step requires some effort as the dough will become firm and thick.
- Shape cookies: Form approximately 18 balls of dough about 4cm (1.6 inches) in diameter, using an ice cream scoop for uniformity. Place them on the lined baking trays, spacing them about 4 inches (10cm) apart. Slightly flatten each ball into a thick disc shape.
- Bake: Bake the cookies for 11 minutes initially. Then, swap the trays between the middle and lower racks and turn them around to ensure even baking. Continue baking for an additional 11 to 14 minutes, or until the cookies are golden around the edges and lightly golden on the surface.
- Cool: Let the cookies cool on the baking trays for 5 minutes before transferring them to a cooling rack. Allow them to cool completely for about 30 minutes before serving.
Notes
- Soaking the raisins is optional but recommended to make them plumper and juicier in the cookies.
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Using a wooden spoon to mix preserves the cookie’s chewy texture by avoiding overmixing.
- Flattening the cookie balls slightly helps them bake evenly and develop the signature chewy edge.
- Swapping and turning trays halfway through baking ensures even color and doneness on all cookies.
