This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. This recipe calls for very few ingredients and is made without baking powder or baking soda.
Oatmeal Raisin Cookies Overview
Skill Level: Beginner
Simply perfect oatmeal raisin cookies really only need very few ingredients. Butter and sugar is mixed together with an egg, some oats, flour, and raisins to create a cookie that is slightly crispy on the outside and moist and chewy in the center.
You may be surprised to see that this recipe is made without baking powder or baking soda. The creaming process of the butter and sugar along with the addition of the egg make the cookie rise without the need for any other leavening. This results in an easy oatmeal raisin cookie with very few ingredients!
Tips, Tricks, and Techniques
- Soaking your raisins overnight (or for 15 minutes in hot liquid) will soften them and create a more desirable texture in your cookies. Raisins can simply be soaked in water, or try bourbon, spiced rum, or coffee liquor for even more flavor!
- If you did not have time to plan ahead and bring your butter and egg to room temperature, you can do it quickly by heating the butter in very short burts in the microwave and by covering the egg in warm water. Check out this article for more details on quickly bringing butter and eggs to room temperature.
- This recipe can also be seen as sort of a base recipe for chewy oatmeal cookies. Swap out the raisins for chocolate chips, dried cherries, nuts, or any other mix-ins you enjoy in your oatmeal cookies.
- Butter: Butter adds richness and flavor to the cookies. The process of creaming the butter and sugar also helps leaven the cookies. Real unsalted butter is definitely preferred in this recipe, but non-dairy butter can be substituted for a vegan option. Salted butter can also be used, but omit the added salt in the recipe.
- Sugar: Brown sugar is used as the sweet component in these cookies because it creates a more chewy cookie and also adds more depth of flavor. Use light or dark brown sugar. Dark brown sugar will add even more chew.
- Egg: The egg will help leaven and bind the cookies. These cookies have also been successfully tested with Ener-G egg replacer as a vegan option.
- Flour: The flour provides the main structure for the cookies. All-purpose flour is preferred, but in this particular recipe self-rising flour can also be substituted if the salt is omitted.
- 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature (*see note for substitution)
- 3/4 cup (6 oz, 168 gr) light or dark brown sugar, lightly packed
- 1 large egg (*see note for vegan option)
- 1/2 tsp cinnamon
- 1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond kosher)
- 1 cup plus 2 TBSP (4.8 oz, 136 gr) all-purpose flour (*see substitution notes)
- 1 1/2 cups (5.25 oz, 147 gr) rolled or quick oats
- 1 cup (5.2 oz, 145 gr) raisins
- Preheat oven to 350ºF (177 C).
- In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes.
- Add the egg, salt, and cinnamon and mix until just incorporated.
- Stop the mixer, and use a spoon or a rubber spatula to stir in the flour, oats, and raisins just until combined. Mixing too much will create tough and dry cookies.
- Drop rounded mounds of dough (about 2 TBSP each) on ungreased cookie sheets. Flatten the dough mounds slightly before baking.
- Bake at 350ºF (177 C) until just lightly browned on the edges and middle still looks under-cooked, about 9-10 minutes.
- If you want to prep the dough ahead of time, it can be formed into dough balls, frozen, and stored in a freezer ziplock bag for up to 3 months. To bake from frozen, bake at 325F (163 C) for 16-18 minutes.
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Amount Per Serving: Calories: 0