Raisin Oat Cookies
Indulge in the comforting, homemade goodness of these Raisin Oat Cookies, a timeless treat that blends chewy oats with the natural sweetness of plump raisins. Perfectly spiced with a hint of cinnamon and a dash of vanilla, these cookies strike the ideal balance between soft and crisp, making them an irresistible snack for any time of day. The recipe comes together effortlessly in just 15 minutes of prep time, thanks to pantry staples like rolled oats, brown sugar, and all-purpose flour. For an extra layer of texture, try adding chopped nuts like walnuts or pecans. Whether served warm with a glass of milk or tucked into a lunchbox, these cookies are sure to be a crowd-pleaser. Plus, they stay fresh in an airtight container for up to a week—though we doubt they'll last that long!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams old-fashioned rolled oats
- 100 grams raisins
- 50 grams optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the rolled oats, raisins, and optional chopped nuts, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of the spoon or your fingers to help them bake evenly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers remain soft.
Remove the baking sheets from the oven and allow the cookies to 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 a week. Enjoy!
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 15.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 109 mg | 2% | |
*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.
