The classic oatmeal raisin cookie is for sure one of North America’s favorite cookies. This delicious chewy cookie has its origin in Scotland, descending from the oatcake. With a bake time of 10 minutes, you’re family and guests will be enjoying these chewy oatmeal raisin cookies in no time! Even if you’re not a big fan of oatmeal raisin cookies, customize this simple recipe by substituting chocolate chips instead of the plump raisins. Also you can use a hint of ground cinnamon instead of pumpkin spice and you’ll still get lots of flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- 3½ cups quick oats
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup of raisins
Equipment
- Large baking sheets / cookie sheet
- Parchment paper
- Large bowl
- Hand mixer or stand mixer
- Glass or small bowl for pressing
- Plastic wrap
- Wooden spoon
Instructions
- Pre heat oven to 375°F and line a large, rimmed ungreased cookie sheet with parchment paper or a Silpat® baking mat. Set aside.
- Cream the butter with the brown and granulated sugar in a large mixing bowl.
- Add in eggs and vanilla to the butter mixture, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients (flour mixture), and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
- Cover with plastic wrap and chill dough in the refrigerator for 30 minutes before baking.
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between dough balls. Press balls down with the bottom of a glass or bottom of the bowl.
- Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving, or serve at room temperature. Enjoy!
Cooking Tips
- To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
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Classic Oatmeal Raisin Cookies
The classic oatmeal raisin cookie is for sure one of North America's favorite cookies. This delicious chewy cookie has its origin in Scotland, descending from the oatcake. With a bake time of 10 minutes, you're family and guests will be enjoying these chewy oatmeal raisin cookies in no time! Even if you're not a big fan of oatmeal raisin cookies, customize this simple recipe by substituting chocolate chips instead of the plump raisins. Also you can use a hint of ground cinnamon instead of pumpkin spice and you'll still get lots of flavor.
To keep the dough from sticking to the glass, wet the bottom of the glass before pressing down on the dough.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- 3½ cups quick oats
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup of raisins
Instructions
- Pre heat oven to 375°F and line a large, rimmed ungreased cookie sheet with parchment paper or a Silpat® baking mat. Set aside.
- Cream the butter with the brown and granulated sugar in a large mixing bowl.
- Add in eggs and vanilla to the butter mixture, and mix on low speed to combine.
- In a separate bowl, combine the dry ingredients (flour mixture), and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined.
- Cover with plastic wrap and chill dough in the refrigerator for 30 minutes before baking.
- Divide the dough into 24 equal-sized balls. Arrange on the prepared baking sheet with 1-2 inches between dough balls. Press balls down with the bottom of a glass or bottom of the bowl.
- Place in the pre-heated oven and bake for 8-10 minutes, or until golden brown and cooked through. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving, or serve at room temperature. Enjoy!