Description
These classic oatmeal raisin cookies are deliciously soft, chewy, and packed with warm cinnamon and vanilla flavors. Perfectly balanced with the rustic texture of rolled oats and sweet raisins, these cookies make a comforting treat or a delightful snack anytime.
Ingredients
Scale
Wet Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla extract (optional)
Dry Ingredients
- 150 g plain flour
- 150 g rolled oats
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon (optional)
Add-ins
- 200 g raisins
Instructions
- Cream Butter and Sugars: Add the unsalted butter, light brown sugar, and white granulated sugar to a bowl and beat together until the mixture becomes creamy and smooth.
- Add Egg and Flavorings: Incorporate the medium egg into the mixture and beat well. If using vanilla extract and ground cinnamon, add them now and mix thoroughly to evenly distribute the flavors.
- Combine Dry Ingredients: Add the plain flour, rolled oats, baking powder, bicarbonate of soda, sea salt, and ground cinnamon (if using) to the bowl. Beat the mixture until a soft cookie dough forms.
- Mix in Raisins: Fold in or beat the raisins until they are evenly distributed throughout the dough.
- Form Cookie Dough Balls: Weigh out the dough into approximately ten balls, each about 85g. You may adjust the size to smaller (60g) or larger (120g) if preferred. Roll the dough gently into balls, avoiding over-tightening to allow proper spreading during baking.
- Chill the Dough: Place the cookie dough balls in the freezer for at least 30 minutes or refrigerate for about an hour to firm up the dough before baking.
- Preheat Oven: While chilling, preheat your oven to 200ºC (180ºC fan). If your oven runs hot, set the temperature between 160ºC and 170ºC.
- Prepare for Baking: Remove the cookie dough from the freezer or fridge and place the balls onto a lined baking tray, spacing about five cookies per tray.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until golden and set around the edges.
- Cool Cookies: Allow the cookies to cool on the baking tray for at least 30 minutes to let them firm up completely as they continue to bake slightly from residual heat.
- Enjoy: Serve and enjoy your warm, chewy, and flavorful oatmeal raisin cookies!
Notes
- These cookies are best enjoyed soft and chewy but will firm up even more after cooling.
- Rolling cookie dough balls loosely helps them spread properly for the ideal chewy texture.
- Optional vanilla and cinnamon enhance the flavor but can be skipped if preferred.
- Chilling the dough before baking is essential to prevent excessive spreading and enhances texture.
- Store cookies in an airtight container to maintain freshness for several days.
- For a gluten-free version, substitute plain flour with gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie (approx. 85g)
- Calories: 330 kcal
- Sugar: 17 g
- Sodium: 191 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 27 mg
