Old-Fashioned Oatmeal Cookies With Raisins
These old-fashioned oatmeal cookies with raisins are the answer to your search for super delicious and healthy cookies that you and the family can enjoy as a nutritious snack or breakfast treat!
Ingredients
- ¾ cup Quaker Oats, old fashioned preferred rather than quick oats
- 8 tablespoon unsalted butter, 1 stick, bring to room temperature
- ½ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup raisins
Instructions
- Heat oven to 350 Fahrenheit.
- Wet ingredients. In a bowl of stand mixer with the paddle attachment beat the butter, both sugars until creamy (medium speed). About 2 minutes.
- Add egg, vanilla extract to the butter mixture and beat again on low.
- Dry ingredients. In a medium bowl whisk together sifted flour, oats, sifted baking soda, sifted baking powder, salt, mix well and set aside.
- Add the dry ingredients in batche to the wet ingredients until thoroughly combined. Stir in raisins.
- Put in the freezer for 10-15 minutes until the batter resembles soft playdough. If short on time, you can still bake the cookies right away, without chilling. But in this case, the cookies will spread out more and maybe unevenly however the flavor should not change. See notes about perfectly round cookies below.
- Roll the dough into 12-13 balls (about 2 tablespoonfuls of dough per each), lay on baking trays. Don't press them down unless you want thinner cookies, in which case I'd recommend using about 1 - 1 and ½ tablespoons of batter per one ball. Baking time should be adjusted slightly as well. Leave at least 2 inches apart from each cookie.
- Bake for 10-12 minutes until they start turning golden brown. Let rest in a pan for 10 minutes and transfer to a wire rack to continue to cool.
- Once the oatmeal cookies are completely cooled (although they are very delicious when warm too) serve them with a tall glass of milk on the side.
Notes
- PRO TIP for perfectly round cookies! Once cookies are taken out of the oven, place an upside-down round glass cup or a larger cookie cutter over each cookie and quickly swirl it around to shape the cookie and smooth out the edges. Works like magic, EVERY TIME!
- I recommend freezing the dough between batches unless you have 2 ovens for multiple baking trays.
- Cookies will start turning golden brown towards the 10-12 minutes. But will change color even more once cooled. The center of the cookie should still be soft once finished baking.
Tried this recipe?Let us know how it was!