Description
This Bakery-Style Oatmeal Cookie Recipe with Raisins delivers a chewy, hearty treat perfect for family snack time or dessert. Made with simple ingredients, these cookies promise bakery-quality results without the fuss, filling your home with a cozy aroma.
Ingredients
- 2.5 cups old-fashioned rolled oats
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 cup unsalted butter, softened
- 1.5 cups plump raisins
- 1.5 cups all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 0.25 teaspoon nutmeg (optional)
Instructions
- Preheat Oven And Prep Pans: Preheat your oven to 375F (190C) and line baking sheets with parchment paper.
- Cream Butter And Sugars: In a large bowl, cream together softened butter and both sugars using an electric mixer until the mixture is light and fluffy (about 3-5 minutes).
- Add Eggs And Vanilla: Beat in eggs one at a time, watching for full incorporation, then stir in vanilla until just combined and smooth. (If mixture looks separated, beat another minute; it will come together!)
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, rolled oats, baking soda, salt, and any desired spices like cinnamon or nutmeg until uniform.
- Combine Wet And Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Stop when no streaks of flour remain to avoid overmixing.
- Fold In Raisins: Gently fold in the raisins using a spatula until they are evenly distributed throughout the dough.
- Scoop Dough: Use a 1.5-inch cookie scoop to drop rounded tablespoons of dough onto prepared sheets. Leave about 2 inches between cookies (filling a standard sheet pan with 12).
- Bake Cookies: Bake 10-12 minutes until edges are golden and centers look soft; cookies will be lightly puffed.
Notes
Ensure butter and eggs are at room temperature for proper creaming and a smooth batter. For a healthier twist, swap half the all-purpose flour for whole wheat pastry flour, reduce sugar slightly by 0.25 cup, or use unsweetened applesauce for up to half the butter. For plant-based needs, use a good quality vegan butter substitute and a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). For gluten-free, use certified gluten-free rolled oats and a 1:1 gluten-free all-purpose flour blend. Use a cookie scoop for uniform cookies. Dough does not require chilling if in a hurry.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx 65 g)
- Calories: 200 calories
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: bakery-style, oatmeal cookies, raisins, chewy, homemade, easy dessert, classic, baking, comfort food, snack