The classic recipe, just like Mom used to make!
My taste for sweet treats has certainly evolved since childhood, but some favorites have stood the test of time. Back then, my go-tos were Oreos, Push-Up Pops, and oatmeal-raisin cookies. Today, while my tastes have evolved, oatmeal-raisin cookies still hold a special place in my heart—not the store-bought kind, though. I much prefer to bake them myself, especially because they remind me of the ones my mom used to make. There’s something so nostalgic about making a batch of these cookies, from the warm scent of cinnamon filling the kitchen to that first delectable bite of a freshly baked, still warm cookie.
These oatmeal-raisin cookies strike the perfect balance between chewy and crisp, sweet and spicy. Packed with plump raisins and just the right hint of cinnamon, they’re simple to make, which only adds to their charm.
Sure, chocolate chip cookies and brownies have their place, but every so often, I find myself craving these classic cookies. Whether you’re baking for your child’s lunchbox, a potluck, or simply for a midnight snack, these nostalgic treats are bound to hit the spot.
Are Oatmeal-Raisin Cookies Healthy?
Well, they’re cookies, so let’s not pretend they’re kale chips. But these oatmeal raisin cookies are a step up from the cookies found in the snack aisle, which can be loaded with excessive amounts of sugar, additives, and preservatives.
Though the oats add fiber, this recipe doesn’t shy away from butter and sugar. But if you’re thinking about making them healthier, I suggest swapping some or all of the all-purpose flour for whole-wheat flour and using coconut sugar, which has a lower glycemic index than granulated sugar and brown sugar. You can even toss in some chopped nuts or seeds for an extra nutrient boost.
If you’d like to make these vegan, simply use a plant-based butter and replace the egg with a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the egg.
Why Should You Use Old-Fashioned Oats In This Recipe?
Old-fashioned oats are the Goldilocks of the oat world—not too fine, not too thick, and just right for baking. They’re simply steamed and rolled flat, which keeps their hearty texture intact. This is key for recipes like this one, where you want chewiness without turning your cookies into dense hockey pucks.
Why not use quick-cooking oats or steel-cut oats? Quick-cooking oats are finer and cook faster, but they lack the chewy bite that makes these cookies so satisfying. Steel-cut oats, on the other hand, are too tough and take too long to cook for this recipe. Stick with old-fashioned oats. They’re recommended for a reason!
How To Make Ahead And Store
I’ve found that you can make the dough up to 3 days ahead if stored in the refrigerator. You can even freeze the dough for up to 3 months. Store baked cookies in an airtight container in the refrigerator for up to 1 week, or freeze them in a freezer-safe bag for up to 3 months. If freezing, separate cookies with parchment paper to prevent sticking. Thaw at room temperature before enjoying.
Serving Suggestions
Oatmeal-raisin cookies are the perfect little treat on their own, but they do also pair wonderfully with a cup of Earl Grey tea or coffee. For a more indulgent treat, I’ll use them as a crumbled topping for Vanilla Milkshakes and Cookie Dough Ice Cream.
Or, if you’re planning a cookie platter, include these alongside some Chocolate Chip Cookies, Snickerdoodles, Flourless Chocolate Cookies, and these decadent yet healthy Whipped Shortbread Cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins
Instructions
- Preheat oven to 350°F. Line two or three baking sheets (enough for 24 cookies) with parchment paper.
- Whisk together flour, baking soda, cinnamon, and salt. Stir in oats.
- In a separate bowl, use an electric hand mixer to cream together butter, brown sugar, and granulated sugar until smooth. Add in egg and vanilla and beat until smooth.
- Gradually add dry ingredients to wet ingredients, and use a spatula to gently mix until just combined. Stir in raisins.
- Drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart so they don't stick together.
- Bake for 10 to 12 minutes, or until the edges are golden. Cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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