Description
These classic oatmeal raisin cookies are soft, chewy, and packed with warm cinnamon and sweet raisins. Perfect as a comforting treat, they feature a delightful blend of rolled oats, brown and white sugar, and a hint of vanilla. Easy to prepare and bake, these cookies are ideal for sharing or enjoying with a cup of tea.
Ingredients
Scale
Butter & Sugars
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
Wet Ingredients
- 1 medium egg
- 1 tsp vanilla (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
- Prepare the Butter and Sugars: Add the unsalted butter, light brown sugar, and white granulated sugar to a bowl. Beat them together until the mixture is smooth and creamy, ensuring the sugars are fully incorporated.
- Add Egg and Flavorings: Crack in the medium egg and beat again until combined. If you are using vanilla and ground cinnamon, add them now to infuse the mixture with warm and aromatic notes.
- Combine Dry Ingredients: Gradually add the plain flour, rolled oats, baking powder, bicarbonate of soda, and sea salt to the wet ingredients. Beat the mixture well until it forms a consistent cookie dough, with all dry ingredients fully integrated.
- Incorporate Raisins: Fold in the 200 g of raisins applying gentle mixing to distribute them evenly throughout the dough without crushing them.
- Shape the Cookies: Weigh out the cookie dough into ten equal balls, each about 85 g. Alternatively, you can make them smaller (~60 g) or larger (~120 g) to suit your preference. Roll each dough ball loosely—avoid tight rolling to allow proper spreading while baking.
- Chill the Dough: Place the shaped dough balls into the freezer for at least 30 minutes or refrigerate for around one hour. Chilling helps the cookies hold their shape and enhances texture during baking.
- Preheat the Oven: While chilling, preheat your oven to 200ºC (180ºC fan). If your oven tends to run hot, adjust the temperature to 160ºC–170ºC for optimal results.
- Bake the Cookies: Remove the chilled cookie dough balls and arrange them spaced evenly on a baking tray lined with parchment paper. Bake in the preheated oven for 10 to 12 minutes until golden around the edges but still soft inside.
- Cool the Cookies: After baking, leave the cookies to cool on the baking tray for at least 30 minutes. This resting time allows residual heat to finish baking them gently, ensuring a chewy texture.
- Enjoy: Your deliciously soft and chewy oatmeal raisin cookies are ready to be served. Perfect with a glass of milk or a warm drink!
Notes
- These cookies are deliciously soft and chewy with a perfect balance of sweetness from the brown sugar and raisins.
- Chilling the dough is essential for preventing excessive spreading and developing rich flavors.
- Adjust the size of the cookies according to your preference; baking time may vary slightly.
- For a gluten-free version, substitute plain flour with a gluten-free blend.
- The cinnamon and vanilla are optional but recommended for added warmth and flavor depth.
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
