Cakey Oatmeal Raisin Cookies
Soft, fluffy, and irresistibly spiced, these Cakey Oatmeal Raisin Cookies strike the perfect balance between comfort and indulgence. Packed with plump raisins and hearty rolled oats, these cookies boast a tender, cake-like texture that sets them apart from their chewier counterparts. Infused with warm cinnamon and sweet vanilla, every bite delivers a homey, nostalgic flavor that’s perfect for pairing with a glass of milk or a warm cup of tea. Ready in under 30 minutes, these easy-to-make cookies are ideal for satisfying sweet cravings or sharing at gatherings. Plus, the optional splash of milk ensures a perfectly pliable dough, making this recipe accessible for bakers of all skill levels. Bake a batch today and enjoy cookies that are as wholesome as they are delightful!
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Recipe Information
Ingredients
- 113 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 50 grams granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 240 grams rolled oats
- 150 grams raisins
- 1 tablespoon milk (optional, if dough is too thick)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and pale. This should take about 2–3 minutes using an electric mixer at medium speed.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats and raisins using a spatula. If the dough looks too thick or crumbly, add 1 tablespoon of milk to help it come together.
Using a cookie scoop or a tablespoon, drop rounded dough portions onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 623.9 g | 227% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 295.0 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 498 mg | 38% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
