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If you’re a fan of soft, chewy cookies with a hint of warmth from cinnamon, these oatmeal raisin cookies are about to become your go-to treat. They’re packed with wholesome rolled oats, naturally sweet raisins, and a touch of crunch from walnuts, making them a comforting and satisfying snack.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20
Why You’ll Love Making It
- Perfectly Soft & Chewy – The combination of brown sugar and oats creates a tender, chewy texture.
- Beginner-Friendly – Simple steps make these cookies easy to master.
- Customizable – Swap raisins for chocolate chips or add nuts for extra crunch.
- Make-Ahead Friendly – The dough can be prepared in advance and baked when needed.
- A Classic Favorite – Loved by kids and adults alike, these cookies are a comforting treat.
Ingredients
- 1 cup all-purpose flour, spooned and leveled – Ensures the perfect cookie texture without being too dense.
- 1/2 teaspoon baking soda & 1/2 teaspoon baking powder – A combination that provides lift and a soft chewiness.
- 1/2 teaspoon sea salt – Enhances the flavors and balances the sweetness.
- 1/2 teaspoon cinnamon – Adds warmth and depth to the flavor.
- 1/2 cup coconut oil or unsalted butter, melted – Keeps the cookies moist while adding richness.
- 3/4 cup packed brown sugar – Adds sweetness and a deep caramel flavor.
- 1 large egg + 1 large egg yolk – The extra yolk makes the cookies extra chewy.
- 2 teaspoons vanilla extract – Enhances the warm, sweet flavors of the cookies.
- 1 1/2 cups whole rolled oats – Provides a hearty texture and nutty flavor.
- 3/4 cup raisins – Adds natural sweetness and a chewy texture.
- 1/2 cup chopped walnuts (optional) – Gives a crunchy contrast to the soft cookies.
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Instructions
Step 1: Prepare the Baking Sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of ingredients for a uniform cookie texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the melted coconut oil (or butter), brown sugar, whole egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is smooth and slightly thickened. This helps incorporate air for a tender cookie texture.
Step 4: Mix the Dough
Gradually stir the wet ingredients into the dry mixture, using a spatula or wooden spoon. Mix until just combined. Fold in the rolled oats, raisins, and walnuts (if using) until evenly distributed. The dough should be thick but cohesive. If it seems too wet, let it rest for 20 minutes to allow the oats to absorb moisture. If the dough feels too crumbly, add 2 to 3 tablespoons of water and mix again.
Step 5: Portion the Dough
Use a cookie scoop or a tablespoon to divide the dough into 20 evenly sized balls. Roll them lightly between your hands to make them round. If the dough sticks, dampen your hands slightly.
Step 6: Bake
Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches of space between them to allow for spreading. Bake for 10 to 11 minutes, or until the cookies appear puffed, golden, and slightly underbaked in the center. They will continue to firm up as they cool.
Step 7: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This ensures they set properly while staying soft and chewy inside.
FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours before baking. If storing longer, freeze the dough balls on a baking sheet, then transfer them to an airtight container and freeze for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
Can I use quick oats instead of rolled oats?
It’s best to use whole rolled oats for the classic texture. Quick oats will absorb moisture faster, making the cookies softer and less chewy. If using quick oats, reduce the quantity to 1 1/4 cups to prevent the dough from becoming too dry.
