Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 3 cups old-fashioned rolled oats; 1 cup raisins

27 min 24 cookies Easy

All Recipes

Chewy and soft oatmeal raisin cookies, perfect for a sweet snack or dessert.

Prep

15 min

Cook

12 min

Total

27 min

Servings

Difficulty

Easy

Oatmeal raisin cookies are a classic treat beloved for their chewy texture and comforting flavours. The combination of hearty oats and sweet raisins makes them a timeless favourite, perfect for any occasion. These cookies are not only delicious but also simple to prepare. With a few pantry staples, you can whip up a batch of these delightful cookies in no time, filling your kitchen with the warm aroma of baked goods.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter and Sugars

In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 3 minutes with an electric mixer.

Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine with Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pro tip: Avoid overmixing to keep the cookies tender.

Add Oats and Raisins

Stir in the oats and raisins until evenly distributed throughout the dough.

Pro tip: Soak raisins in warm water for 10 minutes before adding to make them plumper.

Shape the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Pro tip: Chill the dough for 30 minutes if it's too soft to handle.

Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centres are set but still soft.

Pro tip: Do not overbake for a chewy texture.

Cool and Serve

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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Tips & Tricks

For the chewiest cookies, do not overbake; they should be soft in the centre when removed from the oven.
Soaking raisins in warm water for 10 minutes before adding to the dough makes them plumper.
Use old-fashioned rolled oats for the best texture.
Chill the dough for at least 30 minutes to prevent spreading.

Frequently Asked Questions

Comment faire des cookies moelleux?

Pour obtenir des cookies moelleux, ne les faites pas trop cuire. Retirez-les du four quand ils sont encore légèrement mous au centre.

Faut-il tremper les raisins?

Oui, faire tremper les raisins dans de l'eau tiède pendant 10 minutes les rend plus dodus et juteux.

Quel type d'avoine utiliser?

Utilisez des flocons d'avoine à l'ancienne pour obtenir la meilleure texture.

Peut-on congeler la pâte à biscuits?

Oui, vous pouvez congeler la pâte en portions individuelles et les cuire selon vos besoins.

Combien de temps se conservent les biscuits?

Les biscuits se conservent dans un contenant hermétique à température ambiante jusqu'à une semaine.

Peut-on ajouter des noix?

Oui, vous pouvez ajouter des noix hachées pour une texture supplémentaire et une saveur de noix.

Serving Suggestions

Serve these oatmeal raisin cookies with a glass of cold milk or a warm cup of tea for a perfect afternoon snack. They also pair wonderfully with vanilla ice cream for a delicious dessert. To make ahead, you can freeze the dough in scoop-sized portions and bake as needed. Store baked cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.