Flaky Oatmeal Raisin Cookies
Sink your teeth into these irresistibly flaky oatmeal raisin cookies, where buttery layers meet the chewy sweetness of plump raisins in every bite. Perfectly balanced with the warm richness of cinnamon and a hint of vanilla, these cookies feature a delightful texture from hearty rolled oats and golden edges that give way to tender centers. In just 15 minutes of prep time and a quick bake, this recipe yields 24 comforting treats, ideal for cozy afternoons or sharing with loved ones. Whether you’re an oatmeal cookie purist or simply craving a nostalgic dessert, these cookies deliver an indulgent blend of flavor and texture that’s sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula, fold in the rolled oats and raisins until evenly distributed throughout the dough.
Scoop out heaping tablespoons of dough (or use a cookie scoop) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each ball of dough slightly with your fingers to help them bake evenly.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges but still soft in the center.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before serving.
Nutrition Facts
Calories |
4152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 731.4 g | 266% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 410.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 475 mg | 37% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2711 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.
