I wanted to make some cookies so I turned to my husband and asked “What kind of cookie could you go for right now?” He said “Oatmeal cookies.” Done. 🙂
So what makes an outstanding oatmeal cookie? Obviously, they have to taste great. For me, I think it’s a matter of keeping the cookie simple, using ingredients that my grandma had around the house. Most of the ingredients in an oatmeal cookie are the same basic ingredients as most other kinds of cookies, like sugar, flour, eggs, vanilla extract, and of course lots of butter.
However, these cookies start to become recognizable as oatmeal cookies once you load them up with lots of oats and raisins. When you combine the oats, raisins, and cinnamon together it’s almost like magic that you suddenly have created grandma’s old fashioned oatmeal cookies.
Also, the cookie has to be chewy simply because that’s my favorite cookie texture ever. 🙂
Chewy Oatmeal Raisin Cookies Recipe
(Makes 20 cookies)
- 1/2 cup (equivalent to 1 stick) butter
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and 1/4 cups all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1 cup raisins *
* Sally’s recipe at Sally’s Baking Addiction calls for Raisinets instead, but I was looking for a more traditional oatmeal raisin cookie since that’s what my husband had asked for.
- Preheat the oven to 375 degrees F.
- In a large bowl, cream together the butter, white sugar, and brown sugar.
- Mix in the egg and vanilla extract and set the wet ingredients aside.
- In a large bowl, whisk together the flour, rolled oats, salt, baking powder, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients.
- Gently stir in the raisins.
- Scoop about 1 and 1/2 tablespoons of dough into balls, and place about 2 inches apart on parchment paper or a silicon pad.
- Bake in the preheated oven for 9 to 10 minutes or until the edges of the cookies are slightly brown. The center of the cookies may look under baked but they will set as they cool. Let the cookies rest on the baking sheet for about 3 minutes and then move them to a wire rack to cool completely.
Store the cookies in an air tight container on the counter or in a zip lock bag in the freezer.
These cookies are packed with lots of oats (hence the name, right)! It’s like eating a bowl of oatmeal with lots of sugar and butter.
Make sure you use quick cooking oats for this cookie recipe. Quick cooking oats are mostly pre-cooked and are rolled thin or cut into small pieces, perfect for baking cookies, like these and the Peanut Butter Oatmeal M&M Cookies. As opposed to rolled oats, which are thicker and hold their shape better in the cooking process for goodies like my Homemade Granola.
When it comes time to mix the dry and wet ingredients together, I like to add a little bit of the dry ingredients at a time into the wet ingredients. It helps to make it easier to mix all the ingredients together and you are way less likely to end up with flour all over your kitchen. 😉
You can really customize your oatmeal cookie to include ingredients like chocolate chips, nuts, or other dried fruits. This can be a great way to get rid of some of those left over bits that you don’t have quite enough of to do anything else with.
See those raisins hiding? They are so yummy and are a quintessential part of a classic oatmeal cookie.
These oatmeal cookies are incredibly soft and chewy. I enjoyed mine with a glass of milk, but I like a tall glass of cold milk with all my cookies. 🙂
I know I just made a type of oatmeal cookie, the Peanut Butter Oatmeal M&M Cookies, but these chewy oatmeal raisin cookies are completely different. If you try them both then you’ll see. 😉
Thanks, Sally at Sally’s Baking Addiction, for another great cookie recipe!
Are you a fan of oatmeal cookies, then give these Peanut Butter Oatmeal M&M Cookies a try.
Or perhaps you like your oatmeal in granola form, like this Homemade Granola.