Description
These classic oatmeal raisin cookies are soft, chewy, and packed with warm cinnamon and sweet raisins. Perfect as a comforting treat.
Ingredients
Scale
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla (optional)
- 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)
- 200 g raisins
Instructions
- Add the unsalted butter, light brown sugar, and white granulated sugar to a bowl. Beat until smooth and creamy.
- Crack in the medium egg and beat again until combined. Add vanilla and ground cinnamon if using.
- Gradually add plain flour, rolled oats, baking powder, bicarbonate of soda, and sea salt. Beat until it forms a consistent cookie dough.
- Fold in the raisins gently to distribute evenly throughout the dough.
- Weigh out the cookie dough into ten equal balls, each about 85 g. Roll loosely.
- Place the dough balls in the freezer for at least 30 minutes or refrigerate for one hour.
- Preheat your oven to 200ºC (180ºC fan) or adjust to 160ºC–170ºC if necessary.
- Remove the chilled dough balls and arrange them on a baking tray lined with parchment paper. Bake for 10 to 12 minutes.
- Leave the cookies to cool on the baking tray for at least 30 minutes.
- Serve the soft and chewy oatmeal raisin cookies with a glass of milk or a warm drink.
Notes
- Chilling the dough helps maintain shape and texture.
- Adjust baking time based on your oven’s performance.
- Enjoy with or without vanilla and cinnamon based on your preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 330
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg