Soft Batch Oatmeal Raisin Cookies
Delightfully soft and packed with heartwarming flavor, these Soft Batch Oatmeal Raisin Cookies are the ultimate treat for cookie lovers. Made with a perfect balance of rich brown sugar, chewy rolled oats, plump raisins, and a hint of cinnamon, each bite offers a tender and nostalgic experience. The addition of an extra egg yolk ensures a luxuriously soft texture, while the slightly underbaked centers create a melt-in-your-mouth finish. Perfectly golden at the edges and irresistibly moist in the center, these cookies are easy to make with just 15 minutes of prep time and are ideal for sweet cravings or gifting. Pair them with a glass of milk for the ultimate comfort dessert!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 piece large egg
- 1 piece egg yolk
- 2 teaspoons pure vanilla extract
- 195 grams all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 240 grams rolled oats
- 150 grams raisins
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until creamy and smooth, about 2-3 minutes.
Add the egg, egg yolk, and pure vanilla extract to the mixture, and beat 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.
Fold in the rolled oats and raisins using a spatula or wooden spoon until evenly distributed.
Scoop the dough with a medium cookie scoop or tablespoon, and place the dough balls 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 brown. The centers may still look slightly undercooked—that's okay!
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer the cookies to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 481.1 g | 175% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 148.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2412 mg | 51% | |
*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.
