Oatmeal Cookies – Raisins

Oatmeal cookies – raisins. These delicious and chewy oatmeal cookies are very easy to make. They are great as a snack or to sent to school. They will last you for about two weeks in an airtight container and they freeze beautifully.

These easy oatmeal cookies are made with rolled oats. Don’t use instant oats for this recipe as they will not be as chewy.

Two important things to remember when making cookies are to have your eggs at room temperature and to allow your butter to soften. If you do not soften the butter you will have butter lumps when you cream it with the sugars. So please keep this in mind and remove these ingredients from the fridge a couple of hours before making your cookies.

This is what you are going to need for these wonderful oatmeal cookies with raisins:

Makes about 48 cookies
1 ½ cups (187 grams) all-purpose flour
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) ground cinnamon
½ tsp. (2.5 ml) salt
3 cups (270 grams) rolled oats (not instant)
1 cup (150 grams) raisins
1 cup (226 grams) unsalted butter – softened
¾ cup (150 grams) brown sugar
½ cup (100 grams) white sugar
1 tsp. (5 ml) vanilla extract
2 eggs – room temperature

Heat your oven to 350 degrees F (176 C) and line two cookie sheets with parchment paper or silicon mats.

Whisk the flour, baking soda, cinnamon and salt in a bowl and set aside.

In another bowl cream the softened butter with the sugars until you have a uniform cream. Add the vanilla and mix in. Add the eggs and beat in.

Add the flour mixture and beat only to incorporate. Do not overbeat. Add the oats and raisins and beat to incorporate. Again, do not overbeat.

Spoon the dough onto the baking sheets leaving an inch between each cookie. Bake the cookies for 8 to 10 minutes – until lightly browned. The cookies will harden as they cool.

Remove the baking sheet from the oven and place it on a cooling rack for about five minutes. Remove the cookies and place them on a cooling rack and cool down completely. Store in an airtight container for up to two weeks. You can also freeze them for up to two months.

Print the Recipe Here

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