Description
Oatmeal raisin cookies are a delightful treat that combines the wholesome goodness of oats with the sweetness of raisins, offering a chewy texture and a perfect balance of flavors.
Ingredients
- Rolled oats: 1 cup (90 g)
- All-purpose flour: 1 cup (120 g)
- Brown sugar: 3/4 cup (150 g), packed
- Granulated sugar: 1/4 cup (50 g)
- Unsalted butter: 1/2 cup (115 g), softened
- Egg: 1 large
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
- Raisins: 1 cup (150 g)
- Chopped nuts (optional): 1/2 cup (60 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined. Gradually add the dry ingredients and stir gently until just combined.
- Fold in the rolled oats and raisins (and chopped nuts if using).
- Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier option, consider using whole wheat flour instead of all-purpose flour.
- To keep cookies fresh, store them in an airtight container.
- Cookies can be frozen for up to three months; thaw at room temperature or warm in the oven before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Oatmeal Raisin Cookies, Cookies, Baking, Dessert, Snack