I love these easy homemade oatmeal raisin cookies. Firstly because they are so simple to make, easily under less than 30 minutes. Secondly, because the ingredients are always available at home, so I get to whip up a batch of these cookies anytime I feel like eating them.
I also like the fact that I can make these into soft, chewy oatmeal raisin cookies when I feel like eating soft, chewy cookies and light and crispy cookies when I feel like eating light and crispy cookies.
Just by increasing or reducing my baking time, I can get both soft chewy cookies and light crispy cookies all with just one recipe!
How to Bake Easy Homemade Oatmeal Raisin Cookies From Scratch
These oatmeal cookies are super simple to make. The ingredients are pretty basic too with most of them likely readily available in most homes. The ingredients are plain flour, rolled oats, brown and white sugar, raisins, egg, baking soda, salt, and vanilla essence.
This, along with a preparation time of about 15 to 20 minutes and a baking time of 8 to 10 minutes, you can literally have a tray of these freshly baked, ultimate oatmeal raisin cookies in under 30 minutes!
- The process starts with the creaming of the butter and both sugars (white and brown sugars) and the salt until creamy. Unlike cakes, you need not beat the butter and sugars until its all light and fluffy, suffice if it is well creamed. In fact, beating too much will cause the cookies to spread too much during baking.
- Next to go into the creamed mixture is the egg and vanilla essence. Beat them into the creamed mixture until well incorporated.
- In a separate bowl, sift the flour and baking soda and add in the rolled oats. Mix them well with a spatula or whisk.
- Add this flour-oatmeal mixture into the creamed mixture and beat until the flour and oats are well incorporated. This should take approximately 15 to 20 seconds.
- Next, add in the raisins. Mix them in with a spatula until well distributed into the cookie dough. The raisins are best mixed in with a spatula rather than a mixer so that they don’t get blended into smaller pieces.
- With all the ingredients in the batter, the cookies are ready to take shape. At this stage, the cookie dough will be slightly sticky. I used my 1 tablespoon measuring spoon to scoop the cookie dough onto parchment-lined baking trays and shaped them lightly with my fingers so that they are generally rounded. I also made sure the cookies were placed well apart to allow space for spreading and avoiding them from sticking to one another.
- The cookies should be baked in a preheated oven for 8 to 10 minutes until the sides have turned slightly brown. At this stage, the cookies will be lightly crispy on the edges and soft and chewy in the centers.
- Let the cookies cool down on a wire rack. Store them in an airtight container if not consumed immediately.
Here is the full printable version of my oatmeal raisin cookies recipe:
Easy Homemade Oatmeal Raisin Cookies
- 100 g plain flour
- 120 g butter
- 20 g granulated sugar
- 100 g brown sugar
- 100 g rolled oats
- 75 g raisins
- 1 egg
- 1 tsp vanilla essence
- ¼ tsp salt
- ½ tsp baking soda
- Pre-heat oven to 165 degrees Celsius.
- In a clean bowl, mix together the flour and oats with a spatula and set aside.
- In a separate bowl, cream butter, salt and both sugars until creamy. Add the egg and continue beating until well incorporated.
- Add in vanilla essence and beat again for a few more seconds.
- Finally, add the flour-oats mixture and beat for another few seconds until the flour is well distributed.
- Add the raisins and mix with a spatula until the raisins are well distributed in the dough.
- Scoop 1 tablespoon of cookie dough and drop onto a parchment-lined baking tray. Place the cookies slight apart to allow room for spreading.
- Bake the cookies in a preheated oven at 165 degrees Celsius for 8 to 10 minutes. Remove the cookies from oven and cool them on a wire rack before serving.
- This recipe uses both brown sugar and white sugar. Brown sugar gives the cookies a deep, molasses-like flavor, and keeps them soft and chewy after baking. White sugar, on the other hand, is only in a much smaller quantitiy and is meant to give the cookies crispy edges.
- The butter used in the recipe is salted butter. Unsalted butter is also fine but remember to increase the salt in the recipe to half a teaspoon (scale accordingly if you are scaling the recipe).
- This recipe uses whole rolled oats and can be substituted with quick oats if you wish.
- Baking time varies by cookie size. The baking time indicated in the recipe above is for cookies shaped from dough scooped out of a 1 tsbp measuring spoon. Larger cookies would require a longer baking time.
- The baking time indicated in this recipe will produce cookies that are lightly crisp on the outside and soft and chewy on the inside. To make cookies that are crispy all the way, increase the baking time by about 3 to 5 minutes.
- The cookies can be customized by adding nuts or chocolate chips to the batter. To keep the proportion of the cookie batter to these additions consistent, reduce the amount of raisins by the amount of nuts or chocolate chips added to the cookie dough.
- The dough for these cookies is slightly sticky, so rolling them into balls with both hands is not quite advisable. Use a spoon to scoop and drop the dough directly onto baking sheets. Use your fingertips to lightly shape the cookies into rounded balls before baking. Don’t worry about getting them into perfectly shaped balls, suffice if they are generally rounded, overall. Using an ice cream scoop is the best option to shape these cookies.
- The cookies spread considerably during baking, so be sure to place them well apart from one another to avoid them from sticking to each other.
- The cookie dough can be refrigerated if not baked immediately for a good one day. Simply bring it to room temperature before baking for easy scooping and shaping.
- The cookies are best served when freshly baked. Leftovers are best stored in an airtight container.
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