This is a classic oatmeal raisin cookies recipe for you to enjoy. Humble, delicious recipe that doesn’t pretend to be any different than other oatmeal raisin cookies out there, except that it is mine and I love it.
Oatmeal Raisin Cookies
There is a lot of competition out there for this recipe of classic oatmeal raisin cookies. Yes, oatmeal cookies are comforting and delicious and perfect for any moment of the day when you crave something sweet, so no wonder everyone bakes them.
These cookies are made with flour and oats, where oats are the star of the recipe. Crunchy outside and soft inside, flavored with brown sugar and spices, these cookies are perfect for any time of the day or season.
Make them at the end of the week and enjoy them while you are waiting for your next Zoom meeting on Monday afternoon.
My recipe is nothing spectacular, just a simple and classic dessert that shines through the addition of some spices that I enjoy in a cookie: cardamom, nutmeg and cinnamon.
If you like these spices, I am ready to share this recipe with you!
What kind of ingredients you will need for this recipe:
- Unsalted butter at room temperature- Why are we using unsalted butter and why it should be at room temperature? We use unsalted butter because the recipe also has a pinch of salt in it. Because we add salt to the recipe, we need to keep the other ingredients free of salt, otherwise the cookies would come out salty. We also use butter at room temperature. We have to mix the butter with the sugar before we add the rest of the ingredients. Cold butter doesn’t mix well.
- Dark brown sugar(firmly packed)- brings a lot of depth to these cookies, so I totally encourage you to use it. It also brings moisture to the dough, so the cookie will be softer in the middle.
- Granulated sugar
- Eggs– All my recipes use large eggs
- Vanilla– It is all about the flavors and vanilla is such a familiar and easy to use ingredient in the baked good, so why not? I used vanilla extract.
- All purpose flour
- Baking soda
- Cardamom– I love this spice! It has a unique strong taste, very aromatic and beautiful in baked goods.
- Course sea salt– A pinch of salt is used in most baked goods. It does wonders balancing the sweetness and the general taste of the final product. You can use any type of salt you want. However, coarse salt or flaky sea salt gives lots of flavor to this sweet cookie.
- Old fashioned oats(rolled oats)
how to make these Classic Oatmeal Raisin Cookies:
Preheat oven to 350F.
In a large bowl, cream the butter with sugar. Add eggs and vanilla and beat well.
Separately, combine flour, baking soda, cinnamon, cardamom, nutmeg and salt. Stir in oats and raisins. Add the dry ingredients to the butter mixture and stir to combine.
On an ungreased cookie sheet place full tablespoons of dough(use a cookie scoop) allowing about 1 inch between the cookies. You do not need to grease the cookie sheet.
Bake 10-12 minutes or up to 10 minutes for a softer cookie. Cool for one minute on cookie sheet before you remove the cookies to a wire rack. Pretty easy, right?
To keep the cookies from spreading, try to refrigerate the dough for an hour or so. When they bake, the cookies will be thicker and softer inside.
Variations of ingredients:
Unsalted butter versus salty butter: If you use salted butter, because you do not have any other type of butter in the pantry, do not add that pinch of salt I was telling you about earlier.
Dark brown sugar versus light brown sugar– both types of sugar contain molasses, but dark brown sugar has more. Dark brown sugar brings a stronger flavor and a darker color to the cookie, while light brown sugar is milder. They are interchangeable, but keep in mind that the taste and the color of the cookies are going to be slightly different.
Butter versus shortening– I personally never used shortening in my baking, but I did use lard, as I am coming from Eastern Europe where people are not afraid of it. However, if you choose shortening over butter, your cookies are not going to spread a lot and they will lack the flavor that butter brings to the recipe.
Quick oats versus old fashioned oats– The recipe requires old fashioned oats because they will give you that chewy texture. You can use quick oats, but they are ground up and will give you a cookie with less texture. Not a bad cookie, just slightly different. Your choice.
Not a fan of raisins? Try other dried fruits. I personally like cranberries and tart cherries. What about you?
How to store these classic oatmeal raisin cookies:
They last about 3 to 4 days in an airtight container at room temperature. You can freeze them in a Ziplock freezer bag and either thaw them at room temperature or in the oven at 350F for 2-3 minutes.
Interested in more cookie recipes?
tools to help you make these cookies:
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar(firmly packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/2 teaspoon course sea salt
- 3 cups old fashioned oats(rolled oats)
- 1 cup raisins
- Preheat oven to 350F.
- In a large bowl, cream the butter with sugar.
- Add eggs and vanilla and beat well.
- Separately, combine flour, baking soda, cinnamon, cardamom, nutmeg and salt.
- Stir in oats and raisins. Add the dry ingredients to the butter mixture and stir to combine.
- On an ungreased cookie sheet place full tablespoons of dough allowing about 1 inch between the cookies. You do not need to grease the cookie sheet.
- Bake 10-12 minutes.
- Cool for one minute on cookie sheet before you remove the cookies to a wire rack.
If you want to make bar cookies instead:
Put batter in ungreased 9x13 inch metal baking pan and bake at 350F for 30-35 minutes.
Amount Per Serving:Calories: 109Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 71mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g