Chewy Oat and Raisin Cookies

Chewy Oatmeal Raisin Cookies. Packed with plump raisins and a perfect hint of cinnamon, these cookies are a treat for any occasion. They are quick to whip up, ideal for sharing, and guaranteed to satisfy your sweet tooth. Get ready to fall in love with a classic all over again!

5 from 9 votes

Print Pin

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: Cookies

Author: Deborah Rainford

Ingredients

185 g (¾ cups) butter , softened
175 g (¾ cups) light brown sugar
100 g (½ cups) caster sugar
2 (2) eggs, room temperature
2 teaspoon (2 teaspoon) vanilla
175 g (1 ⅓ cups) cups plain/all-purpose flour
½ teaspoon (½ teaspoon) baking soda
½ teaspoon (½ teaspoon) salt
1 teaspoon (1 teaspoon) cinnamon
225 g (2 ⅝ cups) rolled oats
170 g (1 cups) raisins

Instructions

Preparation of the Dough

In a medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats.
In a separate larger bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy. This should take about 2-3 minutes with an electric mixer.

Incorporating the Ingredients

Add the egg and vanilla extract to your butter and sugar mixture. Beat until they are well incorporated.
Gradually add your dry ingredients to the wet mixture. Mix until just combined to avoid over-mixing, which can lead to tough cookies.
Fold in the raisins, ensuring they're evenly distributed throughout the dough.

Chilling and Baking

Cover your dough and chill in the refrigerator for at least 30 minutes. This will prevent the cookies from spreading too much during baking.
Preheat your oven to 180°C (350°F). Line your baking sheets with parchment paper.
Using a cookie scoop or a tablespoon, portion the dough onto the baking sheets. Flatten each ball of dough slightly with the back of a spoon.
Bake the cookies for 10-12 minutes or until golden brown on the edges.

Cooling and Storing

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store your cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.

Notes

Soaking your raisins in warm water for 10 minutes before adding them to the dough can make them extra juicy and plump.
These cookies can be frozen before or after baking. For unbaked cookies, shape the dough into balls and freeze on a lined baking sheet before transferring to a freezer bag.
Bake from frozen, adding an extra minute or two to the baking time.
For a slightly healthier variation, replace half of the all-purpose flour with whole wheat flour.
Cookies can be reheated in a microwave for a few seconds or in a warm oven for a few minutes to regain their fresh-baked warmth and texture.

Nutrition

Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!