Oatmeal Raisin Cookie Recipe
A warm, chewy oatmeal raisin cookie recipe that’s homemade, healthy-ish, and perfect for cozy mornings or festive dessert trays.
Ingredients
- 1 cup (90g) old-fashioned rolled oats use gluten-free oats if needed
- ¾ cup (95g) all-purpose flour or whole-wheat for extra fiber
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon Ceylon or Saigon for deeper flavor
- 1/2 cup (113g) unsalted butter softened (or coconut oil, melted)
- 1/2 cup (100g) packed light brown sugar swap half for coconut sugar
- 1/4 cup (50g) granulated sugar optional: use a monk-fruit blend
- 1 large + 1 yolk egg room temperature (or 1 flax “egg”)
- 1 teaspoon pure vanilla extract a splash of almond extract is nice, too
- 1 cup (145g) raisins golden or regular; soak briefly for extra plumpness
- 1/2 cup chopped walnuts or pecans for crunch
Instructions
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment or a silicone mat.
- Stir together oats, flour, baking soda, salt, and cinnamon in a bowl.
- Beat softened butter with brown and granulated sugar until light and fluffy.
- Mix in the egg, extra yolk, and vanilla until glossy.
- Pour the flour-oat mix into the butter mixture and stir until just combined.
- Gently fold in raisins and nuts until evenly distributed.
- Drop dough mounds about 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are golden but centers still look soft.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack.
- Bake the second sheet and enjoy warm cookies!
Notes
Measure oats after lightly fluffing. Soft butter gives the best texture. If raisins are rock-hard, soak in warm water for 10 minutes.
Nutrition
Calories: 100kcal
Love this recipe?Follow us at @thenandnowspace for more