Oatmeal raisin cookies
Chewy oat cookies with plump raisins, brown sugar and warm cinnamon.
Prep25 min
Cook12 min
Rest35 min
Oven175°C
Servings24
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 150 g raisins rounded
- 120 ml hot water, for soaking, then discard rounded
- 170 g unsalted butter, softened rounded
- 150 g light brown sugar rounded
- 100 g granulated sugar rounded
- 2 large eggs rounded
- 5 ml vanilla extract rounded
- 190 g plain flour rounded
- 5 g baking soda rounded
- 5 g ground cinnamon rounded
- 2 g fine salt rounded
- 240 g rolled oats rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Cover the raisins with hot water for 10 minutes, then drain and dry them thoroughly.
- Beat the butter and sugars until creamy. Beat in the eggs one at a time, then the vanilla.
- Whisk flour, baking soda, cinnamon and salt. Mix into the butter, then fold in oats and raisins.
- Chill for 30 minutes. Heat the oven to 175°C and line two sheet pans.
- Divide into 24 balls. Bake for 10 to 12 minutes, until the edges are golden and the centres still look soft.
- Cool for 8 minutes on the pans, then transfer to a rack.
Notes
- Dry the soaked raisins well. Surface water changes the dough and encourages excess spread.
- Use rolled oats, not instant oat powder or steel-cut oats.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
Sources consulted
Sources consulted
From Christoph Mayer