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oatmeal raisin cookies

Oatmeal raisin cookies

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking


- 1 1/2 cups all-purpose flour

- 1 cup rolled oats

- 1/2 cup raisins

- 1/2 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1 large egg

- 1 teaspoon vanilla extract

- 1 teaspoon ground cinnamon

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- Olive oil (for greasing baking sheet)



1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Alternatively, you can grease the baking sheet with olive oil to prevent the cookies from sticking.

2. In a medium-sized mixing bowl, whisk together the flour, rolled oats, ground cinnamon, baking soda, and salt. Set aside.

3. In a separate larger mixing bowl, cream together the softened butter and both sugars until light and fluffy.

4. Add in the egg and vanilla extract to the butter mixture, and beat until well combined.

5. Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.

6. Gently fold in the raisins until evenly distributed throughout the dough.

7. Using a spoon or cookie scoop, scoop out small portions of dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

8. Use your fingers or the back of a spoon to slightly flatten each cookie, as they will not spread much during baking.

9. Bake the cookies for 10-12 minutes, or until they are golden brown around the edges.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. Serve and enjoy your delicious oatmeal raisin cookies with a glass of milk or cup of tea!

Optional: For added flavor and texture, you can sprinkle some additional cinnamon and oats on top of the cookies before baking. You can also add some chopped nuts or chocolate chips to the dough for a different variation. Store any leftover cookies in an airtight container for up to 3 days.

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