Oatmeal Raisins Cookies Recipe
Oatmeal Raisin Cookies are a classic, timeless baked good that have been a staple in kitchens for generations. They are made from a simple mixture of oats, flour, sugar, eggs, and butter, combined with the sweet, juicy bursts of raisins that add a touch of fruitiness to every bite.
Ingredients
- 1 ½ cups all purpose flour / maida
- 1 ½ cups raisins
- 3 cups oats
- 1 cup brown sugar
- 250 g butter, unsalted
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp baking powder
- 1 cup sugar
- 2 egg
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Soak raisins in hot water for 10 minutes. Drain water and pat dry them on kitchen towel.
Method
- Preheat Oven to 180°C/350°F and adjust oven racks to middle and low position, ensuring you have 4"/10 cm between each rack. Line 2 trays with parchment/baking paper.
- Sieve all purpose flour, baking powder, salt and cinnamon into a Mixing Bowl.
- Using a Stand Mixer or Hand Mixer, beat butter until creamy. Then beat in sugar until fluffy for about 2-3 minutes.
- Beat in eggs, one at a time until incorporated. Using a Spatula, stir the flour mixture in.
- Now, stir in oats and raisins and mix very well. Now, dough will start getting firm.
- Form 4cm / 1.6" balls (~18) and place onto Baking Trays 4"/10cm apart. You can use Icecream Scoops for forming balls. Then press down to slightly flatten into a thick disc shape.
- Bake for 11 minutes. Then swap the trays between the shelves and turn the trays around. Bake for a further 10 – 12 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
- Let them cool down on the Trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.
Equipment Used for This Recipe
- Ice cream Scoop
Notes & Tips
- Eggs: Need to be at room temperature and not fridge-cold, to ensure it incorporates easily.
- Butter: Don’t let the butter get too soft. This is a common error with cookies and cakes that call for butter to be creamed. Target 18°C/64°F for the butter. If the butter is >20C/68F, I would suggest to chill the butter a bit before using.
- Raisins: Measure raisins by packing them into the cup, then use your fingers to separate them.
- Rolled oats are plain traditional oats, like this one I get from Woolworths (Australia). Do not use steel cut oats. Instant / quick oats can be used but the texture of the cookie will be a bit different because they are chopped smaller.
- Storage: Keep in an Airtight Container for up to a week.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Oatmeal Raisins Cookies Recipe
Amount per Serving
Calories
578
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
86
mg
29
%
Sodium
167
mg
7
%
Potassium
336
mg
10
%
Carbohydrates
90
g
30
%
Fiber
5
g
21
%
Sugar
42
g
47
%
Protein
7
g
14
%
Vitamin A
673
IU
13
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.1
mg
5
%
Vitamin B12
0.1
µg
2
%
Vitamin C
1
mg
1
%
Vitamin D
1
µg
7
%
Vitamin E
1
mg
7
%
Vitamin K
2
µg
2
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
Magnesium
48
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.