In the great cookie debate, I think that you’re either a chocolate chip or an oatmeal raisin person. Most cookie people are quite loyal to their favorite- with both sides completely convinced that their recipe is superior to all others. I find it really difficult to claim that I have the best recipe for anything, but what I can claim is a damn good one. I’ve searched and researched and tried loads of Oatmeal Raisin cookies in my day. I even made Oatmeal Raisin Cookie Pancakes to fill the void of the missing perfect cookie. Most that I’ve made before have either been too soft or too crisp and never have the delicate balance between the two that I look for in a great cookie. This recipe will give you all of that and more. They were so good that I couldn’t even bring myself to share- with anyone.
These cookies are extremely easy to throw together and won’t taste like how simple they are. They have crisp edges and a chewy center, full of plump raisins and speckled with cinnamon. When you bite into one you are instantly transported to childhood. I think parents around the world would give these cookies to their children instead of their chocolate-dotted rivals because if a cookie has oats and raisins in it, it must be healthier than the others. These remind me of the best version of a bakery cookie. They are so pleasing to all, both young and old and will disappear from the cookie jar as quickly as they come out of the oven. Don’t skip on the chilling time however, that is what keeps the cookies tall and dome-shaped with a chewy middle rather than flat and crispy. And who wants that in a perfect Oatmeal Raisin cookie?
Ingredients
- 1/2 cup (1 stick) butter, softened
- 2/3 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins
- 1/2 cup other mix-ins (chocolate chips, chopped walnuts etc), optional
Instructions
- In a mixing bowl, whisk the flour, baking soda, cinnamon and salt together. Set aside
- In the bowl of a stand mixer, cream together the butter, brown sugar, egg and vanilla until smooth.
- Stir the flour mixture into the butter/sugar mixture until just combined.
- Stir in the oats, raisins and other mix-ins, if using them.
- Chill the dough for a bit in the fridge for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Make sure it's fully heated before scooping the cookie dough.
- Then scoop the cookies onto a lined/greased baking sheet. I used a 1-inch ice cream scoop to form the dough into little balls.
- Bake for 10 to 12 minutes taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.