Oatmeal Raisin Cookies
Soft and chewy oatmeal raisin cookies that combine the sweetness of brown sugar with hearty oats and plump raisins, perfect for any occasion.
Ingredients
For the cookies
- 1.5 cups raisins Note: Soaking them in boiled water for 10 minutes may enhance their plumpness.
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 tsp baking powder
- 1 tsp cinnamon powder
- 250 g unsalted butter, at room temperature Note: This is approximately 2 sticks.
- 1 cup brown sugar, packed
- 1 cup white sugar, granulated Superfine or caster sugar is also acceptable.
- 2 large eggs, at room temperature
- 3 cups rolled oats
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan). Adjust your oven racks to the middle and low position, ensuring a 4"/10cm space between each rack.
- Line 2 trays with parchment or baking paper.
- Optional: To enhance the raisins, soak them in boiled water for 10 minutes. Drain and pat them dry.
Mixing
- Sift together the flour, salt, baking powder, and cinnamon in a bowl.
- In a stand mixer or electric mixer, beat the butter until creamy. Then, beat in the brown and white sugars until fluffy, about 2-3 minutes.
- Beat in the eggs one at a time until fully incorporated.
- Gently stir in the flour mixture using a wooden spoon.
- Gradually mix in the oats and raisins until fully combined.
Baking
- Form 4cm / 1.6" balls (about 18) and place them on the baking trays, spaced 4"/10cm apart. Press down slightly to flatten them into thick discs.
- Bake for 11 minutes, then swap the trays between the shelves and turn the trays around.
- Bake for an additional 11-14 minutes until the cookies are golden on the edges and light golden on the surface.
- Cool on the trays for 5 minutes before transferring the cookies to a cooling rack. Allow them to cool for 30 minutes before serving.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months.