Oatmeal Cookies Recipe with Raisins

The Original Recipe: Oatmeal Cookies with Raisins

• Cousins of the Scottish oatcake, cookies became America’s most popular biscuit. The original recipe combines oatmeal and raisins, delivering plenty of fiber. In the early 19th century, this made them a recommended health biscuit.
• Cookies have never lost their appeal since then. Try making your own oatmeal cookies with raisins—the classic version. Plus, it’s quick and easy!

Ingredients for About 18 Cookies

• 120 g (4.2 oz) flour.
• 130 g (4.6 oz) brown sugar.
• 120 g (4.2 oz) granulated sugar.
• 240 g (8.5 oz) butter.
• 150 g (5.3 oz) raisins. Swap the raisins for chocolate chips if you prefer chocolate cookies. 😉
• 135 g (4.8 oz) old-fashioned rolled oats.
• 1 large egg.
• 1 teaspoon pure vanilla extract.
• 1/2 teaspoon baking soda.
• 1/2 teaspoon baking powder.
• 1/2 teaspoon salt.
• 1/2 teaspoon cinnamon (optional but highly recommended).

Steps

• 1/ Gather all ingredients and bring them to room temperature.
• 2/ Mix the flour, baking soda, baking powder, salt, and cinnamon in a bowl. A stainless steel bowl with rounded sides works best—the shape makes mixing easier. Set aside once combined.
• 3/ Prepare softened butter in a rounded bowl. This prevents lumps from forming in the dough. To make softened butter: cut it into pieces, leave at room temperature, and work it firmly with a spatula or whisk until smooth and creamy. This step matters—the butter’s texture is key to perfect cookies.
• 4/ Add the granulated sugar and brown sugar. Mix well with an electric mixer or vigorously by hand.
• 5/ Add the egg and vanilla. Continue beating until the mixture is light.
• 6/ Fold in the oats and raisins gently. For chocolate cookies, use chocolate chips instead of raisins.
• 7/ Roll the dough into a log about 2 inches (5 cm) in diameter, wrap it in plastic wrap, and refrigerate for 2 hours. Don’t skip this step—it’s essential for success.
• 8/ Preheat your oven to 200°C (392°F).
• 9/ Line a baking sheet with parchment paper or a silicone baking mat.
• 10/ Slice the dough log into rounds about 1 cm (0.4 inches) thick.
• 11/ Place the cookies on the baking sheet.
• 12/ Bake for 10 minutes, then remove from the oven. To check if they’re done: press gently with your finger. The edges should be firm and the center slightly soft—that’s perfect.
• 13/ Cool for 10 minutes, then transfer gently to a wire rack. Enjoy!

Tip: Freezing the Dough

• Since you’re making dough anyway, prepare extra and freeze it. Roll it into a 2-inch (5 cm) log, wrap in plastic wrap, and freeze. The dough keeps for two months.
• When you want fresh cookies, simply slice the log into 1 cm (0.4 inch) rounds and bake for 10 minutes.

Share Your Cookies!

• Show us what you’ve made! Post photos of your homemade cookies on our Destination New York Facebook group.
• Have a recipe to share? Get in touch at patricia@cnewyork.net