Description
Create American-style oatmeal raisin cookies with a perfect balance of cinnamon-nutty warmth and chewy centers. These cookies feature crunchy edges and soft middles, ideal for breakfast or Fall gatherings.
Ingredients
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp kosher salt
1 cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla extract
2 large eggs
3 cups old-fashioned oats
1 cup raisins
Instructions
Preheat oven to 350°F (175°C). Use two non-stick baking sheets with parchment paper.
In a medium bowl, whisk flour, baking soda, cinnamon, and salt until smooth. Set aside.
In a stand mixer, beat softened butter, brown sugar, and granulated sugar until fluffy (3–5 minutes). Add vanilla extract.
Add eggs one at a time to the butter-sugar mixture while mixing.
Gradually incorporate the dry ingredients on low speed until just combined.
Stir in oats and raisins by hand.
Portion dough into 1½ tablespoon balls, spacing them 2 inches apart on baking sheets.
Bake for 25 minutes, rotating halfway through, and check dough consistency at 10, 20, and 25 minutes for even browning.
Cool on baking sheets for 10 minutes before transferring to a wire rack.
Notes
Room-temperature butter is essential for silky texture.
Let dough rest for 10–15 minutes before baking to improve consistency.
Replace butter with 100g baking chapati/paratha fat if preferred.
Use gur jaggery or coconut sugar for sweetness adjustments.
Ensure parchment paper is used to prevent sticking.
Cookies will crisp as they cool.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg