Oatmeal Raisin Cookies
Oatmeal raisin cookies done right—soft, chewy, and simply delicious. This recipe, adapted from one of my mother-in-law’s best-sellers, is the kind of classic treat you'll make again and again no matter the occasion. These cookies are perfect to fill a cookie jar, slide into your kid's lunchbox, or will be requested for your next cookie tray.
Ingredients
- 1 ¾ cup flour
- 4 cups old fashioned oats also known as rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cups brown sugar
- ½ cup white sugar
- ¾ cup butter
- ¼ cup milk
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- 1 ½ cup raisins plus extra to top the cookies
Instructions
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper.
- In a medium sized mixing bowl add flour, oats, baking soda and salt. Mix well until combined, then set the dry ingredients to the side.
- Place butter, brown sugar and white sugar in the base of a large mixing bowl. With an electric mixer combine the butter and sugar until smooth and creamy.
- Add milk, beaten egg, and vanilla to the butter and sugar mixture. With an electric mixer combine until fully mixed. This may feel a little liquidy at this step, but it’s ok because the oats will absorb some of that moisture.
- Pour the dry ingredients and add them to the wet ingredients, combining them with an electric mixer until a dough forms. Scrape the bottom of the bowl to make sure any butter mixture at the bottom is fully combined.
- Place raisins into the dough and mix until just combined.
- Scoop the dough into 1 1/2 tablespoon dough balls (if you have a cookie scoop, this is the middle size cookie scoop) and place on the prepared baking sheets, leaving at least two inches between cookies, baking these cookies 8 per pan. Add extra raisins to the top of the cookie dough balls.
- Bake cookie dough balls for 11-12 minutes, they will look a little bumpy, and will just be beginning to brown on the outside. Place cookies on a wire rack to cool, then enjoy!
Notes
Instant oats can be swapped into this recipe in a pinch, but you'll lose a lot of the chewy texture with instant oats compared to using old fashioned oats.
Steel cut oats cannot be swapped into this recipe. Steel cut oats will absorb too much moisture and will leave the cookies dry and crumbly.
Nutrition
Calories: 174kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 158mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 152IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg