Oatmeal raisin cookies are an all-time classic, perfect for every occasion. The oldest oatmeal cookie recipe was published in the Boston Cooking-School Cook Book by Fannie Merrit Farmer. Later, the raisins were added because of the European influence, especially Scottish.
We, personally, love the combination of raisins and oatmeal, some people don’t and that’s fine too, you will still have a delicious and tasty oatmeal cookie if you make our recipe.
Another ingredient that enhances the overall flavor of this cookie is cinnamon, we decided to add it because it just tastes so good combined with Oats.
Oats are great to start the day full of energy! Like our recipe for Blueberry Oatmeal Pancakes, these cookies are perfect for breakfast!
The texture is something really important in a cookie, crunchy edges with a softer center is the ideal texture. A firm cookie is perfect for dunking it in milk or hot cocoa!
You can check more COOKIE recipes in the links below
Servings: 12 cookies
- 75 g Unsalted Butter (2.7 oz)
- 125 g White Sugar* (4.4 oz)
- 1 Egg
- 70 g Flour (2.5 oz)
- 1 tsp Cinnamon Powder
- 1/2 tsp Salt
- 100 g Rolled Oats** (3.5 oz)
- 75 g Raisins (2.7 oz)
* You can use brown sugar to make a chewier cookie.
**We highly recommend to not use quick oats as they tend to absorb more moisture and your cookie may end up dry.
- Preheat your oven at 170°C (338° F)
- In a stand mixer with a paddle attachment, cream butter and sugar. If you’re doing this by hand make sure the butter is at room temperature so it’s easier.
- Add the egg and mix until well combined.
- Add the dry ingredients and mix. You will end up with a sticky dough. Don’t worry! Just chill the dough for 15-20 minutes until you can make balls with it.
- Make 30 g (1 oz) balls and bake them for 12 to 15 minutes or until golden brown at the edges at 170°C (338° F)
- Eat! (or maybe wait a few minutes to not burn yourself)
We hope you like this recipe. Have a great day!
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