Oatmeal Raisin Cookies are an easy baking recipe for a delicious homemade treat. Try them this weekend – they bake up so soft and make your home smell amazing!
I absolutely love oatmeal cookies, and as much as I love-love oatmeal chocolate chip cookies – I do also love a good oatmeal raisin cookie.
Sorry, raisin haters, this one isn’t for you 😉
Oatmeal Raisin Cookies
So basically, if you’re a raisin hater… Just add anything you like. Cranberries. M&Ms. Whatever you roll with.
I love this particular recipe for many reasons, but here’s my top 3:
- Butter and sugar is lower than you’d commonly find in cookie recipes – but they still taste amazing. A great snack cookie!
- They are eeeeeasy to make
- They don’t require a long chilling time
Basically, a perfect cookie 😉
My best tips for foolproof Oatmeal Raisin Cookies
These are easy (like pretty much all of my recipes!), but let me just give you a few pointers:
Don’t overmix the egg. A quick mix until combined is enough or you’ll have tough cookies
Don’t skip the chilling. These only need a quick chill, but they do need it. Do the dishes and wipe your counter while you wait. Or at least that’s what I do to feel like a domestic superhero.
Use a cookie scoop. It really makes portioning out cookie dough so much easier and faster
Leave enough space the baking sheet. Bake in batches if necessary. Otherwise you’ll end up with one big oatmeal bar.
Can you freeze oatmeal cookies?
I don’t recommend freezing the baked cookies, but you can certainly freeze the raw dough.
I find it’s easiest to portion out the cookies and freeze them in a single layer for about 6 hours (either on the lined cookie sheet or, if you don’t have the freezer space, on a plate lined with baking parchment.
- then, bag them in bags or containers suitable for freezing.
- label with the name and use-by date (freeze for up to 3 months)
- bake straight from frozen as directed I’m the recipe, adding a few extra minutes to the baking time
- make sure the cookies are no longer frozen in the middle and piping hot all the way through
Grab the printable recipe here:
- 1 1/4 cups whole wheat flour
- 1 cup rolled oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter softened
- 1/2 cup white sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 - 1 cup raisins (depending on how many you like in your cookies)
- Mix dry ingredients: Add all dry ingredients to a medium bowl and mix well.
- Mix wet ingredients: Cream butter in a separate bowl until soft (use a stand mixer with the paddle or a handheld mixer with beaters). Add both sugars and cream well for 3-4 minutes. Add egg and vanilla and mix until incorporated, about 1 minute or less.
- Make dough: Add dry ingredients to wet and stir well until combined.
- Chill: Chill the dough in the fridge for 15 minutes. Preheat the oven to 360°F. Line a cookie sheet with baking parchment or a silicon baking mat.
- Scoop & bake: Using a cookie scoop, scoop cookies and place on the prepared cookie sheet. Leave enough space between the cookies to allow for some spreading. Bake for 12-15 minutes, until lightly browned and crisp on the bottom.
- Cool: Cool on the cookie sheet for 5 minutes, then remove to a cooling rack.
OXO Good Grips Medium Cookie Scoop
Wilton Perfect Results Non-Stick Mega Large Cookie Pan, 15 x 21-Inch
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.