Oatmeal Raisin Cookies
Soft-centred oatmeal cookies with chewy raisins, buttery edges and warm cinnamon. A classic, generously sized snack bake. Batch yield: 24 cookies. One serving: 1 cookie, approximately 42 g after baking and cooling. Allow approximately 2 hours 21 minutes from starting to fully cooled cookies. Prep time is non-oven elapsed time: 30 minutes for butter softening, 25 minutes of active preparation and portioning, 30 minutes of mandatory dough chilling, and 30 minutes of final cooling. Preheating overlaps chilling. Cook time covers two sequential 13-minute tray batches. The first batch cools during the second bake and the final cooling period, so its cooling is not added again. Holding the second tray in the refrigerator overlaps the first bake. Colder butter or an oven needing longer baking will extend these estimates. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Digital kitchen scales; Knife; Chopping board; Large mixing bowl; Second mixing bowl; Measuring spoons; Spatula; Two flat baking trays, approximately 40 × 30 cm each; Baking parchment; Wire cooling rack. Allergens: Contains wheat flour, butter, eggs and oats. Oats may also have cross-contact with wheat, barley or rye. Check ingredient packaging for additional allergen warnings. Nutrition is estimated per cookie, with calories calculated from protein, carbohydrate and fat using 4/4/9 kcal per gram. Storage: Once completely cool, store airtight at room temperature for up to 4 days, or refrigerate for up to 7 days. Bring refrigerated cookies to room temperature for a softer texture. Freeze baked cookies in an airtight container, with parchment between layers, for up to 3 months. Thaw covered at room temperature for approximately 1 hour.
115 min
Prep
26 min
Cook
24
Serves
184
Calories
Macros · per serving
3g protein
28g carbs
7g fat
Ingredients
For 24 servings
- 170 g Unsalted butter
- 180 g Light brown sugar
- 70 g Granulated sugar
- 2 eggs Large eggs
- 10 ml Vanilla extract
- 200 g Plain all-purpose flour
- 180 g Old-fashioned rolled oats
- 4 g Ground cinnamon
- 3 g Baking soda
- 3 g Fine salt
- 180 g Raisins
Instructions
- 1
Cut the butter into small cubes and place in a large mixing bowl. Leave at room temperature for about 30 minutes, until easily indented with a finger but not melted or oily. Allow longer in a cold kitchen.
- 2
Add the brown sugar and granulated sugar to the softened butter. Beat with an electric hand mixer on medium speed for 2–3 minutes, until lighter and fluffy. Beat in the eggs one at a time, then the vanilla, scraping down the bowl between additions.
- 3
In a second bowl, stir together the flour, oats, cinnamon, baking soda and salt. Add to the butter mixture and mix on low speed just until no dry flour remains. Fold in the raisins with a spatula. Do not taste the raw dough: uncooked flour and eggs can carry harmful bacteria. Wash hands and utensils after handling it.
- 4
Refrigerate the bowl of dough for 30 minutes. During the final 15 minutes of chilling, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan, with a shelf in the centre.
- 5
Line two flat baking trays, each approximately 40 × 30 cm, with baking parchment. Divide the dough into 24 equal portions, approximately 46 g each. Roll loosely into balls and gently flatten the tops. Arrange 12 on each tray in a four-by-three grid, about 10 cm apart centre to centre. Refrigerate the second tray while the first bakes.
- 6
Bake the first tray on the centre shelf for approximately 13 minutes, until the edges are lightly golden and set. The centres should look softly set rather than shiny or wet; they will firm as they cool. Avoid baking until the centres feel firm, which makes the cookies less soft.
- 7
Remove the first tray and immediately bake the second tray on the same shelf for approximately 13 minutes, checking for the same doneness cues. This gives approximately 26 minutes of sequential oven time; add a minute if your oven requires it.
- 8
Leave each batch on its tray for 5 minutes before carefully transferring to a wire rack. Allow another 25 minutes on the rack to cool completely. Cool the first batch while the second bakes; after the final tray leaves the oven, allow its full 30-minute cooling period before packing.
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