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 high fiber content that made it a health-conscious choice in the early 19th century.
• Cookies have never lost their appeal since then. Try making your own oatmeal cookies with raisins using this classic recipe. The best part? They’re quick and easy to prepare.

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.
• ½ teaspoon baking soda.
• ½ teaspoon baking powder.
• ½ teaspoon salt.
• ½ teaspoon cinnamon (optional but highly recommended).

Recipe Steps

• 1/ Gather all ingredients and bring them to room temperature.
• 2/ In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix well and set aside.
• 3/ In another bowl, prepare softened butter. Cut the butter into pieces, leave it at room temperature, and work it firmly with a spatula or whisk until smooth and creamy. This step is crucial—the butter’s texture directly affects your cookies’ success.
• 4/ Add the granulated sugar and brown sugar to the butter. Mix well with an electric mixer or by hand.
• 5/ Add the egg and vanilla. Continue beating until the mixture is light and fluffy.
• 6/ Gently fold in the oats and raisins. If you prefer chocolate cookies, use chocolate chips instead of raisins.
• 7/ Shape the dough into a 5 cm (2 in) log, wrap it in plastic wrap, and refrigerate for 2 hours. Don’t skip this step—it’s essential for perfect cookies.
• 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 1 cm (0.4 in) thick rounds.
• 11/ Place the cookies on the baking sheet.
• 12/ Bake for 10 minutes. To check if they’re done, gently press a cookie with your finger. The edges should be firm while the center remains slightly soft—that’s the perfect texture.
• 13/ Cool for 10 minutes, then transfer the cookies to a wire rack. Enjoy!

Tip: Freezing Your Dough

• Since you’re already making dough, prepare extra and freeze it. Roll the dough into a 5 cm (2 in) diameter log, wrap it in plastic wrap, and place it in the freezer. The dough keeps for up to two months.
• When you crave cookies, simply slice the log into 1 cm (0.4 in) thick rounds and bake for 10 minutes.

Share Your Cookies with Us!

• Feel free to contact me if you’d like to share a recipe. Email: patricia@cnewyork.net