Mina Newton Oatmeal Raisin Cookies
Indulge in the chewy, nostalgic goodness of Mina Newton Oatmeal Raisin Cookies, a classic recipe with a touch of homemade perfection. Featuring a harmonious blend of warm cinnamon, sweet plump raisins, and hearty rolled oats, these cookies deliver an irresistible balance of textures and flavors. The dough is quick to prepare with just 15 minutes of prep time, and the cookies bake to golden-brown perfection in under 12 minutes, making them a convenient treat for busy days. Perfectly spiced and lightly sweetened, these cookies are ideal for afternoon snacks, lunchbox surprises, or cozy dessert moments. Storing beautifully for days—or even weeks in the freezer—this recipe is a timeless favorite you’ll keep coming back to. Keywords: oatmeal raisin cookies, chewy oatmeal cookies, classic cookie recipe, homemade cookies, easy baking recipes.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 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 or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the rolled oats and raisins with a wooden spoon or spatula until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden brown, but the centers look slightly underbaked.
Remove the baking sheets from the oven and let the cookies cool on the 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 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
4260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 754.3 g | 274% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 411.9 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 480 mg | 37% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2757 mg | 59% | |
*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.
